QUICK BREADS - COCONUT-BANANA BREAD

One large 9 x 5-inch loaf

1 cup flaked coconut

¼ cup (1/2 stick – 57 g) butter or margarine, room temperature

2/3 cup sugar

2 eggs, room temperature

3 tablespoons milk

1 teaspoon lemon juice

½ teaspoon almond extract

2 cups sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup mashed ripe bananas (about 2 medium bananas)

One 9 x 5-inch greased and floured loaf pan

Preheat the oven to 350F.

Toast the coconut on a baking sheet until lightly browned, 15 minutes.  Stir the flakes occasionally and keep a watchful eye on them so they don’t burn.  Remove from the oven and set aside to cool. 

In a large mixing bowl fitted with the flat beater, cream together the butter and sugar.  Beat in the eggs, one at a time.  Stir in the milk, lemon juice, and almond extract.  Sift the flour again into the mixing bowl with the baking powder, baking soda, and salt.  Blend thoroughly.  Work the bananas into the mixture and gently fold in the toasted coconut.  Reserve a large pinch of coconut to sprinkle on the top of the loaf.

Pour the mixing into a prepared loaf pan, pushing the dough into the corners and leveling the top with a rubber scraper.  Sprinkle the reserved toasted coconut on top.

Baking until light brown, 1 hour.  A metal skewer or wooden toothpick inserted in the center of the loaf should come out clean.  (If using a convection oven, reduce heat by 40F.)

Remove the bread from the oven.  Let the loaf cool in the pan for about 10 minutes before carefully turning it out onto a wire rack.  Allow it to cool completely before serving.

MY NOTE:  I sometimes reduce the sugar to ½ cup and add 1 extra banana. 

From Bernard Clayton’s New Complete Book of Breads by Bernard Clayton.