Banana Coconut Bread with Pecans

This banana coconut bread with pecans is so good! This recipe combines all the flavors of banana bread and more in one tasty loaf!

I am obsessed with coconut. What I love about coconut is that there are so many ways you can use it in your recipes. For example, you can add it to your batter, add it raw or toast it for the top of cupcakes, cakes, etc. It’s so versatile and really easy to use. Plus it adds that unique texture and flavor setting it apart from other ingredients.

My kids are always asking me to buy bananas, but they never seem to get eaten quickly. Several days later the bananas have turned very ripe, and since I do not like wasting food, it’s the perfect time to use them for baked breads or muffins.

Why use very ripe bananas?

This question is often asked and here are a few simple answers. First of all, when the bananas are very ripe they are easier to mash. They are also easier to incorporate into the batter, making the batter smooth and silky in texture. Second, very ripe bananas are sweeter. While those bananas are laying around for several days, the starch breaks down and converts to sugar, making them much sweeter. Lastly, bananas that are very ripe have a wonderful aroma. Thus, the reason you may be smelling those bananas every time you walk by them. You still can use bananas that are not fully ripe in your breads and muffins. However, these are some of the reasons why fully ripe bananas are more often used.

Banana Coconut Bread with Pecans-Ingredients

Coconut, pecans, vegetable shortening, baking soda, baking powder, salt, water, vanilla extract, egg, sugar, flour and bananas.

Instructions

Using a hand mixer, in a large mixing bowl, beat the vegetable shortening and sugar until light and fluffy.

Add the egg, water and vanilla extra and beat.

Next, add the mashed bananas and flour and beat until combined.

Stir in the coconut and pecans.

Put batter into a prepared pan that has been greased and floured.

Bake at 350 degrees for 40-50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Let cool and then remove from the pan. Cut, serve and enjoy!

Banana Coconut Muffins with Pecans

You can also use this recipe for banana coconut muffins with pecans. First, prepare your muffin pan. Use muffin liners or spray the pan well with baking spray with flour. Second, fill the liners/pan with batter, filling roughly 1/2- 3/4 way full. Bake at 350 degrees for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

These muffins are easy to freeze. Individually wrap each muffin with plastic wrap, place in a freezer bag and store for up to 3 months. It’s a quick and easy breakfast for the kids in the morning or a snack for school.

For other great breads try:

Apple Cinnamon Bread with Streusel Topping

Easy Zucchini Bread.

Homemade English Muffin Bread

Lemon Blueberry Bread

Simple Glazed Coconut-Lemon Bread

Pumpkin Bread

Simple Irish Soda Bread