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Banana Bread with Coconut and Pecans
Ingredients
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup very ripe bananas, mashed (about 3 bananas)
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
- Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
- Gently stir in the coconut and pecans.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
- Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!
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