The Delicious View

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Banana Bread

| 7 Comments

Why not right?! I just made a pie two days ago as well… more on that soon… But this bad boy, I’ve been meaning to share for a while, so here it is! Banana bread may seem like a winter thing, but who says I can’t enjoy it in summer? Dude, when I crave, I crave– Plus I made this for my best friend, Jess– Its her fave, and consequently, the first thing I ever cooked for her. Ah, nostalgia… You’d think we were a couple… ha! Kidding! Somehow, I think her lovely fiance´ would fight me ….
In any case, check it out :)


Becky’s tropical-ish Banana Bread

1 3/4 C AP flour
1 1/2 tsp baking powder
3/4 C brown sugar
1/2 tsp salt
3 smallish very ripe bananas, mashed
3/4 cup whole milk
2 eggs
1/4 C canola oil
1/2 cup shredded [toasted] coconut
1/4 C toasted and roughly chopped macadamia nuts

Preheat oven to 350, and grease a loaf pan with butter, and set aside. Mix dry, separately mix wet (milk, oil, eggs, bananas). Combine and stir gently, just until its all combined. Don’t over mix or it will turn out a tough loaf. Fold in coconut and nuts. Pour into prepared greased pan, and sprinkle a little extra toasted coconut and macadamias, on top.
Bake for about an hour, plus or minus 15 minutes, until its golden brown, and a wooden skewer inserted into the thickest part, comes out clean.
Allow to cool on a rack, for 10 minutes, then turn out of pan to cool completely.
Enjoy sliced, with a little honey, or just by itself. Tasty!! Enjoy :)

Author: Becky

I drink good whiskey, I eat great food, I love amazing people. My insatiable appetite for more has propelled me into experiences that only my wildest dreams could have predicted. I do what makes me happy. I COOK and I photograph Food. Food stuffs, food personalities, lifestyle and travel. With a strong belief that beauty lies in simplicity and that the magic is in the details.

7 Comments

  1. i like that this recipe doesn’t use butter but i was wondering if we could make this totally dairy free and in lieu of using the whole milk, could i possibly use soy or coconut or almond milk instead?

    • Absolutely! In fact sometimes I substitute almond milk, and it works fine (slightly less rich in flavor, but not terribly so)– I like the vanilla version– since its less rich than dairy milk–the extra vanilla flavor helps to give back, what the lack of fat takes away.

  2. Greetings from Maryland! As you said, this feels a bit out of season, Zucchini bread would have been a more likely choice for Summer. Still, it sounds so good with coconut. Also, it just happens that I have: 1) overripe bananas, 2) insomnia. So, this is happening!

    One thing that I found interesting about your recipe is that sugar is treated as a dry, not wet ingredient. I haven’t really seen that, but I did it your way.

    It’s in the oven right now, I’ll munch on it for breakfast :-)

    • Awesome! Thanks– yeah zucchini bread would be awesome too!! And a note about the sugar– you’re right its typically treated as a wet ingredient, but I find this way works just as well– as it bakes for such a long time, the sugar has ample time to dissolve and caramelize during bake time– hope you enjoyed it!

  3. This or a great zuchini bread takes me back to my childhood. yumm!

  4. Very nice post. I just stumbled upon your blog
    and wanted to say that I’ve truly enjoyed browsing your blog posts. In any case I will be subscribing to your feed and I hope you write again soon!

  5. I loved every single bite of this and I couldn’t be more thankful for my Lezzie who not only bakes ridiculously well but mostly bakes from the heart. xoxo

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