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Toasted Pecans & Coconut Banana Bread

Toasted Pecans & Coconut Banana Bread

  • 1 hour
  • 9 ingredients
  • Pecans
  • Moderate
  • loaf; 9x4
  • Update Ingredients

Ingredients

  • 1/2 cup coconut, toasted and cooled
  • 1 cup Diamond of California® pecans, toasted and cooled
  • 1 3/4 cup flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium bananas (11 1/4 ounces), mashed
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup buttermilk

The Steps

  1. Heat oven to 350 degrees. Cover 9×4 loaf pan with bake spray and lightly dust with flour.
  2. Place coconut and pecans in a food processor and pulse to a coarse crumb. Or alternatively, using a knife chop to a coarse crumb.
  3. Whisk to combine flour, baking soda and salt in a bowl. Add in coconut and pecan mixture and whisk to combine.
  4. Place mashed bananas and sugar in a stand mixer bowl fitted with a paddle attachment and beat on low until combined. Add in egg and buttermilk and beat until combined. Turn off mixer and using a sturdy spatula, fold in dry mixture. Pour batter into prepared loaf pan and bake at 350 degrees F for about 50 minutes or until toothpick inserted in the center comes out with moist (not wet) crumbs.
RECIPE CONTRIBUTED BY BAKERS ROYALE

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