Description
Delicious and moist banana bread with added sweetness from coconut and a satisfying crunch from pecans. This easy-to-make recipe is perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
Mix-ins:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, beat the butter and sugars until fluffy. Add eggs, yogurt, and vanilla; mix until smooth.
- Combine: Stir in mashed bananas, then gently fold in dry ingredients until just combined.
- Add mix-ins: Fold in coconut and pecans, then pour batter into prepared pan.
- Bake: Bake for 55-65 minutes, until a toothpick comes out clean.
- Cool and serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added texture, sprinkle extra coconut and pecans on top before baking.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
