Banana Coconut Walnut Bread
This wonderful recipe comes from the Kitchen of Liz Schumpes who says it is the most flavorful and moist banana bread she’s ever had the pleasure of eating. She actually acquired this recipe from High’s Cafe & Store in Comfort.
Ingredients:
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup toasted walnut pieces
- ½ cup coconut (I used unsweetened coconut chips)
- 6 very ripe bananas, baked and cooled
- 2 cups sugar
- 4 eggs, beaten
- 1 tablespoon vanilla
- 1 cup vegetable oil
Preparation:
For the bananas: Preheat the oven to 350 degrees. Prick 6 ripe bananas (NOT peeled) with a fork, and place on a foil lined cookie sheet. Bake for 20 minutes, then remove and let cool. They will be black and very sweet! After cooling, remove and discard the peels.
In a mixing bowl, whisk together flour, soda and salt. Add walnuts and coconut and mix well. In a separate bowl, add bananas and sugar and mash well with a potato masher, leaving some chunks of banana. Add vanilla, eggs and oil and mix well. Add banana mix to the flour mix and use the masher to blend together. Portion into 6 prepared medium loaf pans (2 ½” x 5″). Bake in a preheated 350-degree oven for 20 minutes, rotate and bake another 20 minutes. Bread will be slightly pulling away from the sides and just set to the touch.
Cool at least 20 minutes before unmolding. Enjoy!
Liz’s Tidbits:
- This recipe makes 6 medium-sized breads or 2 large. The batter can also be used for muffins.
- These freeze really well for up to about 4 months! Cool completely, then wrap each loaf in plastic wrap several times. Then, either wrap in foil or slip into a freezer bag.