Banana bread is at its best when it is just sweet enough– but not too sweet; its banana flavor rings clear and true– but is not overly aggressive; and you love it any time of day.
It is remarkable how like a good friend banana bread can be.
Banana Bread with Coconut and Pecans
by David Bonom
1/2 cup light brown sugar
1/2 cup granulated sugar
1 stick (1/2 cup) butter, softened to room temperature
2 large eggs
3-4 medium very ripe bananas, mashed (1 1/2 cups)
1/2 cup 1.5%-fat buttermilk
1 tablespoon vanilla
1 teaspoon cinnamon
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, toasted and coarsely chopped
1 cup coconut flakes
1. Preheat the oven to 350°. Coat a 9 x 5-inch loaf pan with butter and flour, shaking off the excess.
2. Use a hand mixer to beat the sugar and butter until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt and combine by hand with a spatula. (You don’t want to over-beat the batter or the cake will be tough.) Stir int he nuts and coconut and pour into the prepared loaf pan.
3. Bake until a toothpick inserted int he center comes out dry; 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread from the pan and place (bottom side down) on a wire rack to cool.
Makes 1 loaf