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
Ingredients
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3 cups
whole wheat pastry flour
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2 teaspoons
baking soda
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1 teaspoon
salt
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1 1/4 cups
butter (2 1/2 sticks), at room temperature
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3/4 cup
natural cane sugar
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1 cup
brown sugar, tamped down
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4
eggs at room temperature
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3 cups
ripe, mashed bananas
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2 teaspoons
vanilla
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2 cups
walnut, chopped to taste
Directions
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Preheat oven to 350 degrees.
Grease well and dust with flour two 9 by 5 loaf pans.
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Sift together flour, baking soda and salt. Set aside.
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Using a standing mixer, cream butter and sugars together until creamy.
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Add eggs one at a time, mixing well after each addition. Continue mixing at medium speed until the mixture is pale yellow and thickens .
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Stir bananas, walnuts, and vanilla into the butter mixture.
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Gently fold in the flour mixtur until just mixed. Do not over mix as it will cause the banana bread to be dry.
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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.
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Run a knife around the edge of the pan, and invert bread onto a rack. Cool completely before cutting.
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