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Banana Bread with Coconut and Pecans

Moist banana bread studded with shredded coconut and toasted pecans for a tender, nutty loaf.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
Servings: 1 servings

Ingredients

  • 1 3/4 cups all-purpose flour spooned into measuring cup and leveled
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter melted (1 stick)
  • 3/4 cup sugar plus 2 tablespoons
  • 2 large eggs
  • 1 cup very ripe bananas mashed until smooth (about 3 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup pecans toasted and chopped

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
  • In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until evenly combined.
  • In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter and sugar and mix until just combined.
  • Beat in the eggs, mashed bananas, and vanilla until incorporated.
  • Add the flour mixture to the banana mixture and mix on low speed (or stir gently) until just combined; do not overmix.
  • Gently fold in the shredded coconut and the toasted, chopped pecans; the batter will be slightly lumpy.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 55 minutes, until the top is golden brown and a tester inserted in the center comes out relatively clean but still slightly moist from the bananas; avoid overbaking.
  • Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire cooling rack and slice while still warm if desired.

Equipment

  • 9 x 5-inch loaf pan
  • Mixing bowls
  • electric mixer or whisk
  • Measuring cups and spoons
  • rubber spatula
  • wire cooling rack
  • baking sheet (for toasting pecans)

Notes

  • Toasting pecans is optional but enhances their flavor.
  • To toast pecans, spread on a foil-lined baking sheet and bake at 350°F (175°C) for about 5 minutes until fragrant.
  • The bread can be frozen for up to 3 months once completely cooled and wrapped securely.
  • Thaw frozen bread overnight at room temperature before serving.