Banana Coconut Walnut Bread | What’s for Dinner?
I think I have found my new favorite banana bread! This has to be THE tastiest, fluffiest banana bread I have ever had the pleasure of eating. The recipe comes from one of my...

I think I have found my new favorite banana bread! This has to be THE tastiest, fluffiest banana bread I have ever had the pleasure of eating. The recipe comes from one of my favorite restaurants in Comfort, TX called High's Café and Store… A darling little place with fabulous food! If you are ever in the area, do yourself a favor and stop by! They just released a great little cookbook too, called High quality food.

I think the secret to this banana bread is to cook the bananas "in their skin" and then chill them before peeling them and adding them to the dough. Whaaaaat, you ask? Yep, I've never heard of it either, but boy, it makes a difference! Cooking bananas intensifies the flavor and sweetness! You will have the smoothest and most flavorful banana bread you have ever tasted. Can we get a BIG AMEN for this ??

Banana coconut bread

Banana coconut bread

Makes 6 medium loaves

Makes 6 medium loaves

Banana coconut bread

Recipe High's Café and Store, Comfort Texas

Ingredients:

  • 2 ½ cups of flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 cup of toasted walnut pieces
  • ½ cup coconut (I used unsweetened coconut shavings)
  • 6 very ripe bananas, cooked and cooled
  • 2 cups of sugar
  • 4 eggs, beaten
  • 1 tablespoon of vanilla
  • 1 cup of vegetable oil

Preparation:

For the bananas: preheat the oven to 350 degrees. Prick 6 ripe bananas (NOT peeled) with a fork and place them on a foil-lined cookie sheet. Bake for 20 minutes, then remove and let cool. They will be black and very soft!

In a mixing bowl, whisk together the flour, soda and salt. Add the nuts and coconut and mix well. In another bowl, add the bananas and sugar and mash well with a potato masher, leaving a few pieces of banana. Add the vanilla, eggs and oil and mix well. Add the banana mixture to the flour mixture and use the potato masher to mix. Served in 6 prepared medium loaf tins (2 ½ "x 5"). Bake in a preheated 350 degree oven for 20 minutes, turn and bake for another 20 minutes. The bread will peel away slightly from the sides and be just put to the touch. Let cool for at least 20 minutes before unmolding.

Liz's Tidbits:

  • This recipe makes 6 medium or 2 large breads. The dough can also be used for muffins.
  • These freeze very well for up to about 4 months! Let cool completely, then wrap each bun in plastic wrap several times. Then wrap it in foil or slip it into a freezer bag.

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