Coconut Banana Bread

I got this recipe (and idea for sprinkling the thick, natural Demerara sugar along the top) from Orangette. Molly, of course, got it from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid.

Ingredients

3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)


Directions

Preheat the oven to 350 degrees F. Butter a standard loaf pan.

If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).

In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.

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

In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.

Scrape the batter into the prepared pan and sprinkle evenly with the demerara 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 or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.



Makes 1 loaf.

Cinnamon Sugar Banana Bread

I adapted this recipe from Orangette who in turn adapted it from a Bakesale Betty recipe in Bon Appetit a few years back. Thanks everyone! You have re-introduced banana bread joy into my little kitchen.

Ingredients

For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)


Directions

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.