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Calling All Bread Lovers

 

I’ve found it!!  The best and most delicious banana bread.  From one banana bread lover to another, don’t get this confused with the market breads or the cafe breads you’ve tried.  This is Magnolia Bakery’s banana nut with coconut found in their cookbook.  Yummy!  If you’re a New Yorker then you already know how delicious Magnolia’s desserts, especially their cupcakes, taste.  My father is coming into town in a couple of weeks and I know he is a banana bread lover too, so I went on the hunt for a great, mouth craving, can’t sleep at night banana bread.  It’s one of my favorite morning foods, snacks, desserts, or any time of the day cravings, so I hunted, searched, and finally found, what I think is one of the best banana breads I have tasted.  If you’re not sold on this recipe yet, my husband, who always turns his nose up at banana bread every time he sees me eating it, cannot get enough of this loaf I just made!

Here’s some pictures I took along the way and the recipe if you so desire to try it…

First I prepared the bananas to mash and chopped the pecans…what really makes this bread taste yummy are the pecans and coconut!

Next I mixed all the dry ingredients.  This recipe is quite easy to follow.  I’m no master chef in the kitchen and this seemed to be somewhat quick and simple.  About 30 min prep time.

Then I mixed together the dry and wet ingredients.  I usually don’t like bread batter, but found myself licking my fingers clean!

Lastly, I baked the bread for about 50 minutes at 350 degrees, then let it sit for an hour or so.  Looking delicious…hope you can hold out an hour before tasting…wasn’t easy for this banana bread lover!!

ingredients

  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature, well beaten
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cups mashed ripe bananas
  • 3/4 sour cream
  • 1 1/2 cups chopped toasted pecans
  • 3/4 cup sweetened shredded coconut

directions

  • 1  Preheat oven to 350°.
  • 2  Grease and flour a 10 inch tube pan or 2 loaf pans.
  • 3  Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • 4  Beat oil and sugar on medium speed until well-mixed. Add the eggs and vanilla, and beat well.
  • 5  Add the bananas and sour cream, and mix well.
  • 6  Add the dry ingredients, and mix until just combined.
  • 7  Stir in pecans and coconut.
  • 8  Pour the batter into the prepared pan(s).
  • 9  Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.
  • 10  NOTE: If using loaf pans, bake for 45-55 minutes.
  • 11  Let cool for at least one hour before serving.

If you make it, let me know what you think of the recipe!  Do you have a craving that’s not so flattering on the hips, but it’s worth every bite?  Would love to hear about it.

Until next ride,

Amy

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Comments

  1. Cindy says:

    Banana and coconut! I’m sold! I’ll have to check this out soon perhaps tonight when it cools off …it’s going to be 105 degrees!

  2. Linda Estrada says:

    Sounds wonderful! Will make this week!

  3. Monica J says:

    I am a banana bread lover! My aunt maks the best banana bread. Can you believe I’ve never tried to make it myself. Your step-by-step recipe really makes me believe I can do it. I’m definitely going to try it this week. I’ve tried Magnolia’s cupcakes, but never the banana bread. I’m home recovering from surgery, so I have plenty of time on my hands. Your bread looks delicious. Thanks for the inspiration. I needed it! :-)
    Monica J recently posted..Organizing the Family at Home (Using Baskets)My Profile

    • Amy Fechner says:

      Oh no! Surgery! Hope it wasn’t anything too serious.. You definitely need to treat yourself!!! Thanks for taking the time to read my post with all you have going on. Feel better Monica!

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