Inspired by Field of Greens' Banana-Coconut Bread found in Anne Somerville's "Field of Greens." When I returned to Hawaii after 40 years in New York City, I searched for the scrumptious, buttery banana bread I remembered from childhood but could not find it. Frustrated, I tried many recipes and eventually found that by modifying the Field of Greens' Banana-Coconut Bread recipe, I could reproduce that treasured childhood taste memory. —Linda Gentry
whole wheat pastry flour
1 1/4 cups
butter (2 1/2 sticks), at room temperature
natural cane sugar
brown sugar, tamped down
eggs at room temperature
ripe, mashed bananas
walnut, chopped to taste
In This Recipe
Preheat oven to 350 degrees.
Grease well and dust with flour two 9 by 5 loaf pans.
Sift together flour, baking soda and salt. Set aside.
Using a standing mixer, cream butter and sugars together until creamy.
Add eggs one at a time, mixing well after each addition. Continue mixing at medium speed until the mixture is pale yellow and thickens .
Stir bananas, walnuts, and vanilla into the butter mixture.
Gently fold in the flour mixtur until just mixed. Do not over mix as it will cause the banana bread to be dry.
Divide batter evenly between the two loaf pans, smoothing out the top. Place in lower third of preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the middle comes out clean.
Run a knife around the edge of the pan, and invert bread onto a rack. Cool completely before cutting.