One night while surfing the web, I read an article in which a home baker who won a homemade banana bread contest described her entry. It was her mother’s recipe, but she topped it with nuts, coconut and Demerara sugar. Since I’m pretty fond of my mom’s banana bread recipe, I decided to use her recipe, but added the contest winner’s toppings. Of course, I had to add my own spin to the mix, so I toasted the coconut and nuts, which made them even more flavorful. The result was AMAZING-I was tempted to cut off and eat the entire top of the loaf-it was that good!
|Toast the nuts until lightly browned|
|The coconut is almost toasted, but needs a little more color.|
|Because I use a stand mixer, I don't take the time to mash the bananas.|
|Ready for the oven.|
|Ready to eat!|
Banana Bread on Steroids
1 C. sugar
1/2 C. butter
3 bananas, mashed
2 C. flour
1 tsp. baking soda
1 pinch salt
1 Tbsp. Demerara sugar
1/2 C. pecans
1/2 C. coconut
In a dry pan over medium heat, toast the pecans until crisp, about 5 minutes, stirring to evenly brown the pecans. Remove from the pan and set aside. In the same pan, toast the coconut in the same manner, but it may take a little longer. Set aside.
Cream the sugar and butter. Add eggs and bananas. Add flour, baking soda and salt and mix until just combined. Place in greased loaf pan and evenly sprinkle with nuts, coconut and sugar. Bake at 350ºF for 1 hour. Test the bread after 50 minutes by inserting a toothpick into the center of the loaf-if it comes out clean, the bread is ready. If not, bake a while longer and test again.