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Author Notes: 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
Makes 2 loaves
- 3 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cups butter (2 1/2 sticks), at room temperature
- 3/4 cup natural cane sugar
- 1 cup brown sugar, tamped down
- 4 eggs at room temperature
- 3 cups ripe, mashed bananas
- 2 teaspoons vanilla
- 2 cups walnut, chopped to taste
- 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.