Banana Bread with Coconut and Pecans
 Bananas and coconut are a natural combination, and this banana bread is a fantastic way to enjoy them! Ingredients 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off ¼ teaspoon salt 1½ teaspoons baking powder 1 stick (½ cup) unsalted butter, melted ¾ cup plus 2 tablespoons sugar 2 large eggs 1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas) 1 teaspoon vanilla extract ½ cup shredded unsweetened coconut ½ cup pecans, toasted and chopped (see note below) 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off ¼ teaspoon salt 1½ teaspoons baking powder 1 stick (½ cup) unsalted butter, melted ¾ cup plus 2 tablespoons sugar 2 large eggs 1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas) 1 teaspoon vanilla extract ½ cup shredded unsweetened coconut ½ cup pecans, toasted and chopped (see note below) Instructions Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and the pecans (the batter will look lumpy). Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overbake. Let the loaf cool in the pan for about ten minutes, then turn out onto a wire cooling rack. Slice while still warm. It will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect. Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight on the countertop before serving. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together the flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and the pecans (the batter will look lumpy). Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overbake. Let the loaf cool in the pan for about ten minutes, then turn out onto a wire cooling rack. Slice while still warm. It will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect. Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 slice Calories: 282 Fat: 14 g Saturated fat: 7 g Carbohydrates: 37 g Sugar: 19 g Fiber: 2 g Protein: 4 g Sodium: 109 mg Cholesterol: 51 mg Per serving (12 servings) Serving size: 1 slice Calories: 282 Fat: 14 g Saturated fat: 7 g Carbohydrates: 37 g Sugar: 19 g Fiber: 2 g Protein: 4 g Sodium: 109 mg Cholesterol: 51 mg