Banana-Coconut Bread
What to do with leftover bananas?
I’ve become an expert at that. Because I love to buy bananas. I love how they look, especially when they are light yellow with green tips so I know they are firm inside and perfectly sweet. I never buy any that are dark yellow or that have brown freckles.
I used to love to eat bananas too. Plain or with sour cream or yogurt. And especially, in Banana Cream Pie, which I can only fantasize about now.
Because I became allergic to bananas.
How is it possible to be allergic to bananas?
I don’t know but I am.
So now I can only buy them, and gaze upon them longingly and hope that my husband Ed will eat them, which he does, but never as many as I buy. There are always leftovers.
I now have more recipes for Banana Bread than anyone and I am working on some for Banana Muffins.
If you have leftover bananas, try this recipe. It makes a good snack, or dessert (maybe add ice cream or fudge sauce).
Banana-Coconut Bread
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1/3 cup orange or ginger marmalade or apricot jam
3 large very ripe bananas
3 large eggs, beaten
1 cup packaged coconut
Preheat the oven to 350 degrees. Grease and flour a bundt pan (about 8 cups). Mix the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside. In the bowl of an electric mixer beat the butter and sugar at medium speed until well blended. Add the marmalade and bananas and blend them in thoroughly. Beat in the eggs. Add the flour mixture and blend it in thoroughly. Fold in the coconut. Pour the batter into the prepared pan and bake for about 45 minutes or until a cake tester inserted into the center comes out clean. Remove the pan from the oven and let rest for 10 minutes. Invert onto a cake rack to cool completely. Makes one bread serving 12-16