loved it! Anyway, the banana bread was pretty good and would have probably been better if I hadn't been stingy with the blueberries (my stash from last year's picking was running very very low), I ran out of coconut and had just under enough vanilla.
A couple notes before I start.
- I did not use walnuts because 1) we didn't have any and 2) Brad and I both prefer our breads without them.
- Also, I did not have any buttermilk on hand (I know, by now you're probably thinking why I even tried since I was running out of everything..but I'm telling you, it was tempting me that much). However, I don't really find it necessary to buy buttermilk all the time for baking since I most likely wouldn't use it all before it expired. Instead, I also make my own so to speak. For every one cup of milk, add 1 Tbsp of white vanilla and let stand for about 5 minutes. It has never let me down.
- Lastly, I did not have two small bread pans as Leslie suggested. So I had to use one large one. And sure enough, this lengthened the cooking time. Just be prepared for that. I don't remember how long it took all together, I just know I hit 5-10 mins longer quite a bit. Thankfully it didn't burn.
Coconut Blueberry Banana Bread (with toasted walnuts)
from The Hungry Housewife
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 2 cups all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 4 large nasty looking ripe bananas. smooshed up real good
- 1/3 cup buttermilk
- 3/4 to 1 cup toasted walnuts
- 1 Tbsp vanilla
- 1 cup coconut
- 1 cup blueberries + a handful for sprinkling on top
- Preheat oven to 350 and use middle rack
- Cream together butter and sugar with hand mixer or stand mixer. Add egg one at a time, mixing well in between each addition.
- In a separate bowl whisk together flour, salt, baking pwdr and baking soda.
- Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk..(always start and end with the flour..why? I don't know, just cause that's what my mom told me to do!)
- Add bananas, vanilla, nuts and coconut and stir until combined. Fold in blueberries.
- Lightly grease TWO 8in x 3 3/4in x 2 1/2in pans( I use the Hefty EZ elegance pans)
- Pour the batter into both pans evenly. Sprinkle some blueberries on top for a garnish.
- Bake for 45-55 minutes or until toothpick comes out of the center with only slight crumbs on it.
- Try to let it cool before cutting into it..but I can never wait that long before digging in and slathering some butter on it!
Tips***
To toast the walnuts, just place in large skillet over medium heat and cook until fragrant and lightly browned, stirring occasionally. Usually around 5 to 8 minutes.
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