close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

AllFreeCopycatRecipes.com

Menu

Free Offer
9 Copycat Dessert Recipes: Easy Dessert Recipes to Make at Home

Try simple dessert recipes that are fantastic and versatile with this FREE e-book! This collection is full of the best recipes inspired by your favorite restaurants that you can make at home.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Banana, Pecan and Coconut Loaf

By: Ramona Cuisine from ramonascuisine.com
Updated May 14, 2019
Banana Pecan and Coconut Loaf
Banana Pecan and Coconut Loaf

"There is banana loaf and there is this banana, pecans and coconut loaf. Seriously good guys! OMG, I just realised, I have not posted something sweet in ages! Why, you may ask. Well, no idea! Maybe because baking does not happen every day although I have to say we did make loads of treats over the last few weeks so keep tights we are here for a sweet ride. The next posts will be dessert, dessert, dessert. I promise, at least 2-3 to keep the balance here ??."

NotesMy tins were super cute and small so I’ve used some ramekins too, of course to please all the gobblers around the house, especially the little munchkins.
Bananas have to be nicely ripe in fact they’re best when their skin has brown dots or marks. Increase the sugar amount by 30-40g (1-1.3oz) if you like this loaf extra sweet but remember the desiccated coconut will add to its sweetness even if unsweetened version it’s used.
Storage:
This wonderful and delicious banana loaf can be stored into air tight containers or wrapped in plastic for 3-4 days at room temperature or more if kept refrigerated.
It freezes really well for up to 15-20 days but thawing should be done ideally overnight and this can be at room temperature.

Serves10

Preparation Time10 min

Chilling Time5 min

Cooking Time40 min

Ingredients

  • 280 g banana mashed 3 bananas + 1 to add on top
  • 190 g sugar I used cane sugar unrefined
  • 4 eggs medium room temperature
  • 50 g desiccated coconut
  • 50 ml olive oil any other oil will be good
  • 3 tbsp chia seeds
  • 280 g self-raising flour I used wholemeal organic
  • 70 g pecan nuts toasted
  • 1/4 tsp salt I have used pink Himalayan

Instruction

  1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size.

  2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt.

  3. In a separate which can be the bowl of an electric mixer, mix the sugar and the 4 eggs. Beat until it becomes a light and fluffy mixture. This should be done at a medium speed for about 4-5 minutes.

  4. While still mixing, add the oil little by little or pouring it in continuously until all is in.

  5. Add the mashed bananas and mix at low speed for 30 seconds, just enough to incorporate these.

  6. Using a spatula, fold in the flour mixture gently. Add the chopped and toasted pecans.

  7. Pour the batter into the already prepared loaf pans. Peel one banana and cut into two lengthwise. Add on top.

  8. Bake for about 40 minutes or so until golden brown. Use a wooden skewer to make sure it’s done.

  9. When ready, take out of the oven. Allow it to cool for 10-15 minutes and then take out and cool completely, ideally this should be done on a wire rack.

  10. Can be served warm or cold with a nice dollop of creme fraîche, ice cream or a nice Greek yoghurt. Enjoy!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Copycat El Chico Cheese Enchiladas

If you are a fan of Mexican food, here is the recipe for you. The Copycat El Chico Cheese Enchiladas recipe makes the ultimate cheese… Continue reading: "Copycat El Chico Cheese Enchiladas"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It