Wednesday, September 7, 2011

Banana-Coconut Bread

I've been on a bit of a quick bread kick lately.  I know this is my first post for one, but you'll see more, I promise.  The bread urge is, I think, due in large part to me cutting out things like this last winter and spring as I geared up to be in wedding shape.  The wish for fall weather isn't helping, either.  But it's still going to be at or above 100 for at least another month here, so I', trying to choose recipes that aren't too fallish.  At least not yet...

This fit the bill perfectly.  With my three very ripe bananas and just the right amount of unsweetened coconut in my pantry, I was sold.  The rum might have been part of the decision, as well. 

As I usually do, I decreased the amount of sugar a bit.  If you like things on the sweeter side, bring it back up to one cup.  If you don't want to use alcohol or don't have rum on hand, I think vanilla extract would work just fine.  The result was a slightly sweet bread with a wonderful balance of banana and coconut, two flavors both M and I adore.  It was even better the next morning, when the flavors had really developed.


Banana-Coconut Bread
seen on Orangette
originally from Jeffrey Alford and Naomi Duguid, HomeBaking: The Artful Mix of Flour and Tradition around the World

Ingredients:
About 3 large, overripe bananas
2 c. unbleached all-purpose flour
3/4 tsp. baking soda
1/2 tsp. freshly grated nutmeg
pinch of salt
1 stick (4 oz.) unsalted butter, at room temperature
3/4 c. granulated sugar
1/8 tsp. distilled white vinegar
1 1/2 TBSP dark rum
1/2 c. flaked unsweetened coconut
1 TBSP raw sugar, such as demerara

Directions:
1.  Preheat the oven to 350 degrees F. Butter or spray a standard-size loaf pan.

2.  In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium-low speed.  Measure out 1 1/2 c. and set aside.  (Any remaining banana can be saved.  Molly from Orangette recommends stirring it into plain yogurt.)

3.  In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.

4.  In the stand mixer, beat together the butter and sugar until light and fluffy.  Add the vinegar and rum, and beat to mix well. Add the banana and flour mixtures alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate.

5.  Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.

6.  Scrape the batter (it will be quite thick) into the prepared pan.  Smooth the top, and sprinkle evenly with the raw sugar.  Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.  Let cool on a wire rack for about 20 minutes, then turn the loaf out of the pan and allow to cool completely.  Keeps, sealed airtight, for three to four days.

two years ago: raspberry chess pie
three years ago: heirloom caprese with pesto vinaigrette and aromatic noodles with peanut-lime sauce

7 comments :

Amy said...

This quick bread sounds absolutely divine! Perfect for the summer!

Pretend Chef said...

Looks so delicious. Perfect for another month of hot weather here in Houston.

ErinsFoodFiles said...

I have an embarrassing amount of ripe bananas in the freezer, and this sounds like a great flavor combo as a way to use them!

Krystal said...

Yum, one of my fave banana combos!! Looks absolutely delicious! Yeah, it's still summer in SoCal, no Fallish foods for me just yet.

Laura said...

I could use a fresh spin on banana bread. This sounds great!

That Girl said...

I can't remember the last time I've had unsweetened coconut on hand - but this would be a fantastic use for it.

garlutti said...

Hello from SPAIN VIGO ... again after a very long vacation, visiting your blog posts and recipes .. I have seen precious ..... visit my blog .... I put the pan to see if you like TE SIGO and invite you to share my recipes and blog .. hugs and kisses Marimi