Super, Super Moist, Banana Bread loaded with Coconut and Pecans. My Go-To Recipe. Makes two loaves! One to enjoy now, the other freeze for later!
This is my “go to” banana bread recipe. My family and I just can’t get enough of it. We are crazy in LOVE with this banana bread. It’s moist, very banana-y, and it has coconut in it. Oh, and even more great news, this recipe makes two yummy loaves. I bet you will be hooked with your first bite. I sure was! Enjoy!
uper, Super Moist, Banana Bread loaded with Coconut and Pecans. My Go-To Recipe. Makes two loaves! One to enjoy now, the other freeze for later!
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 3 Large Eggs
- 2 Cups Sugar
- 1 1/3 Cup Vegetable Oil
- 2 Tablespoons Vanilla Extract
- 1 1/2 Cups Very Ripe Bananas Mashed
- 1 Cup Shredded Coconut
- 1 Cup Pecans Chopped
- 1/2 Cup Buttermilk Well Shaken
Preheat oven to 350 degrees. Coat two 9x5 inch loaf pans with cooking spray.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the eggs, sugar and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, pecans, and buttermilk, and beat just to combine.
Divide batter evenly between prepared pans; smooth with an offset spatula. Bake 60-65 minutes or until the cake tester inserted in center comes out clean. Sooooo Yummy!
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Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.
More Yummy Bread:
Apple Bread – boasts real diced apples and pecans with a sticky praline glaze. Perfection for a quick weekday breakfast or any day dessert!
Source: Martha Stewart