Showing posts with label banana bread. Show all posts
Showing posts with label banana bread. Show all posts

Sunday, August 7, 2011

Coconut Banana Bread with Lime Glaze

I can't believe that I am posting ANOTHER banana bread recipe but I do often have bananas that get over-ripe in my house.  If I buy fruit, it goes bad but the snacks never do.  Oh well...  This recipe turned out really yummy.  This banana bread is very summery and tropical with the coconut and the lime.

Believe it or not, I had to leave the bread in the oven for an extra half hour beyond the recommended baking time.  You would think that after I have baked about 30 or more banana breads in my oven I would have figured that out.  But I never thought that I would have to bake anything that much longer than the recipe states.  I always wondered why my banana bread would sink.  Obviously, I didn't bake it long enough!   

Coconut Banana Bread with Lime Glaze

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (1/2 stick)
2 large eggs
1-1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt or sour cream
3 tablespoons dark rum or apple juice
1/2 teaspoon vanilla extract
1/2 cup coconut
1 tablespoon coconut
Cooking spray


1 tablespoon coconut
1/2 cup powdered sugar
1-1/2 tablespoons fresh lime or lemon juice

  • Preheat oven to 350°.
  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
  • Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Tuesday, July 19, 2011

Banana Bread with Cinnamon Crumble Topping

This recipe was originally published in the September 2008 issue of Bon Appétit magazine.  The original recipe is from Alison Barakat who is the owner of Bakesale Betty bakery in Oakland, California.  The recipe was also posted on other blogs over the years.  It gets very good reviews.  I have a loaf baking in my oven right now.  It smells really great.  I can't wait to try it.  

Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon Appétit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Yield: 1 loaf


Monday, June 6, 2011

Janet's Rich Banana Bread

I don't know many kids that love banana bread.  Actually, I know exactly one.  That is my son.  He raves about this banana bread.  He has good taste.  It must be pretty good.

Janet’s Rich Banana Bread
Prep Time: 10 Minutes
Cook Time: 1 Hour
½ cup butter, melted (or coconut oil)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract (or more - 1-1/2 tsps.)
1-3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream (or Greek yogurt)
½ cup chopped walnuts (optional)
2 medium ripe bananas, sliced

1.      Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.
2.      In a large bowl, stir together the melted butter and sugar.  Add the eggs and vanilla, mix well.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth.  Finally, fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.
3.      Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.