Banana-Coconut Bread for Pam Recipe

Name: Banana-Coconut Bread for Pam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 8 medium-to-large frozen bananas, defrosted (see Notes), or very overripe bananas; 4 cups all purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon freshly grated nutmeg; 1/2 pound (2 sticks) unsalted butter, softened; 2 cups sugar; 1/4 teaspoon white or rice vinegar; 3 tablespoons dark rum; 1 cup dried shredded unsweetened coconut; About 2 tablespoons demerara (see Notes) or dark brown sugar for topping

Servings: persons

About 8 medium-to-large frozen bananas, defrosted (see Notes), or very overripe bananas
4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
2 cups sugar
1/4 teaspoon white or rice vinegar
3 tablespoons dark rum
1 cup dried shredded unsweetened coconut
About 2 tablespoons demerara (see Notes) or dark brown sugar for topping

1
Preheat the oven to 350F.
2
Butter two 9-by-5-inch bread pans.
3
Puree the bananas (with their juice if using defrosted ones) in a blender.
4
Measure out 3 cups and set aside.
5
In a medium bowl, combine the flour, baking soda, and nutmeg; set aside.
6
Using a mixer, beat the butter and sugar until light and fluffy.
7
Add the vinegar and rum and beat briefly.
8
Add the banana puree and the flour mixture alternately, about 1 cup at a time, beginning with the bananas, beating until smooth after each addition.
9
Stir in the coconut.
10
Spoon the batter into the buttered pans.
11
Sprinkle the top of each loaf with about 1 tablespoon demerara or brown sugar.
12
Bake for 50 to 60 minutes, until golden.
13
Let cool for 20 minutes, then turn out of the pans onto a wire rack to cool completely and firm up.

1230

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: About 8 medium-to-large frozen bananas, defrosted (see Notes), or very overripe bananas, 4 cups all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon freshly grated nutmeg, and more.

Yes, Banana-Coconut Bread for Pam falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Coconut Bread for Pam

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