Friday, April 24, 2015

Loaded Banana Bread

I think I've told you before I'm not a fan of coconut.  Neither is Mr. Devilish, so I rarely make anything that calls for coconut.  In an effort to provide recipes that will appeal to everyone, and not just based on my picky tastes, occasionally I try to make coconutty things.  Recently my best friend (since the 6th grade) celebrated her wedding anniversary.  After many years of us living in various states we finally live about 2 miles from each other.  Which translates AWESOME for us and not-so-awesome-but-who-cares for our husbands.  Anyway, she loves coconut so her anniversary gave me a good excuse to share a coconut recipe with all of you.  AND since she lives right down the road I was able to deliver it to her warm from the oven.  Enjoy a slice with your best friend. 
Bake a loaf, and if you're lucky enough
to have your best friend right down the road,
share a slice or two.

Loaded Banana Bread

1-1/2 cups all-purpose flour
1 cup oats
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup mashed bananas
1 (8 ounce) can crushed pineapple, undrained
1/4 cup vegetable oil
2 eggs
1/2 cup coconut
1/2 cup chopped pecans


1/2 cup powdered sugar
1 tablespoon unsalted butter, softened
1/2 teaspoon coconut extract, vanilla extract or banana extract
1-2 teaspoons whole milk

Preheat oven to 350 degrees F.  In a large bowl combine flour, oats, granulated sugar, baking powder, baking soda, cinnamon and salt.  Stir well and set aside.  In the bowl of an electric mixer combine bananas, pineapple, vegetable oil and eggs.  When well combine gradually add flour mixture.  Stir in coconut and pecans.  Pour batter (it will be thick) into a greased 9x5x3-inch loaf pan.  Bake approximately 50-55 minutes or until a cake tester inserted near the center comes out clean.  Cool in pan for 5 minutes.  Loosen edges of loaf and turn out onto cooling rack.  Allow to cool completely before glazing. 

Combine glaze ingredients, adding milk to desired consistency.  Drizzle over bread.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 55 minutes

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