Hands-down, the best banana bread recipe I’ve ever used. Granted, it’s hard to mess up banana bread. But this recipe always turns out perfectly – moist but not dense, a sweet crisp crust that is never tough, and the coconut is my favorite element.
I think the key to good banana bread is using extremely ripe bananas. I say leave them until there is almost no yellow left on the peel. Then they are ready.
Everything for this recipe comes together really quickly.
The mixing of ingredients is a little different for this recipe. Most quick breads, including most banana bread recipes I’ve seen, use a creaming method where the liquids and sugars are creamed together, the eggs and vanilla are added, the flour is just mixed in, and the nuts are folded in as the last step. The MSBH recipe skips around, adding the eggs and vanilla after the flour, in the same step as the nuts and coconut. Wacky! But the results speak for themselves.
The recipe yields two loaves.
I’ve found that an hour is a good starting point for the baking time on this recipe, but you have to rely on a toothpick test to finally know when they’re done. I’ve put a couple pictures here of the toothpick to show how to tell when it’s done, since I’ve been asked before. Here is the toothpick after being stuck into the loaf after 65 minutes of baking. The loaves have a deep golden crust, but clearly the wet batter on the toothpick show they have more baking to do:
And here is a new toothpick after another 12 minutes of baking. There is still some stuff on the toothpick, but it’s crumbs, not wet batter. This indicates the bread is done.
The bread cools on a cooling rack and that’s all she wrote. It freezes really well, tastes great as toast, and keeps well unwrapped (just cover the cut end with plastic wrap). I love this recipe!