I didn’t have plans to make a banana bread anytime soon, but we had a few bananas on the edge and it was one of those use or lose situations I’m sure you’re familiar with. This might be the first time I’ve ever made a banana bread because we usually don’t have so many bananas that are ripe enough for mashing. I was pretty impressed with this banana bread, the addition of coconut really stands out, it’s super moist and tastes better than just a plain banana bread. I found the recipe from Field of Greens cookbook which I’ve found to have very reliable recipes. It’s a vegetarian cookbook from the chef at Greens Restaurant in San Francisco. I miss that place. The brunch there is just the absolute best and you don’t even miss bacon, it’s that good! Can I get a transporter to beam over there some Sunday afternoon? Yes that’s my Sci-Fi fantasy, to teleport over to various restaurants and markets around the world. But until then these cookbooks will have to do. Enjoy.
(adapted from Field of Greens)
- 1 1/2 cupsall-purpose white flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 10 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 3 or 4 ripe bananas, mashed (about 1 1/2 cups)
- 1 cup shredded unsweetened coconut
Preheat oven to 350°. Grease a 9”x5” loaf pan. Sift the flour, salt and baking soda in a medium bowl. In a large bowl or stand mixer cream the butter and sugars together until light and fluffy. Add the eggs one at a time mixing well after each until smooth. Stir in the bananas, then the flour mixture and all but 2 tablespoons of the coconut and until well combined. Spread the batter in the loaf pan and bake for 60-70 minutes. About 30 minutes into the baking sprinkle the remaining coconut on top of the bread. The bread will be done when golden brown and a skewer comes out clean.