Sunday, June 10, 2012

coconut-lime banana bread

This is my absolute favorite recipe for banana bread, courtesy of one of my go-to cookbooks, Sundays at Moosewood Restaurant. The coconut is toasty and nutty, and makes it feel a bit tropical. I bet some toasted macadamias would be lovely, too. The original recipe includes a rum and lime glaze, which I usually go without, but it does make it all the more succulent.


Coconut-Lime Banana Bread

1. Cream together one stick of softened butter with 3/4 cup brown sugar. Add 2 eggs, one at a time, 3 very ripe (basically brown!) mashed bananas, 3 tablespoons of milk or plain yogurt, and 1 tablespoon of freshly squeezed lime juice. Mix well and add 1/2 teaspoon salt, 1/2 teaspoon ginger powder, and 3/4ths cup of toasted, shredded, unsweetened coconut (and maybe some toasted macadamias, if you're feeling fancy).

2. In another bowl, combine 2 cups all-purpose flour with 1 teaspoon baking powder, then add to wet ingredients and stir to combine.

3. Pour into a buttered loaf pan and bake for 1 hour at 350 degrees. Give it a little rest before slicing in... it will have a cakelike middle and crunchy crust. Mmm.

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