This past weekend, a friend gave me three very large bananas. I have never made banana bread before and decided to give it a shot. Of course, I had to add coconut into the loaf because I just love coconut. I had half a banana left after mashing so I just sliced it in half and laid it on the top with some organic coconut pieces. And because I added the banana, I had to let it cook an additional 15 minutes. So adjust your time if you add a banana to the top.
1 1/2 cups mashed bananas (about 2 to 3 medium ripe bananas)
1/3 cup butter, melted
1/2 teaspoon baking soda
1 pinch salt
1/2 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
2 Tablespoons flaked coconut
1 1/2 cups all-purpose flour
Preheat the oven to 350°F and heavily butter a loaf pan.
In a bowl, mash the ripe bananas with a fork until completely smooth and measure out 1 1/2 cups. Put the bananas into a mixing bowl. Stir the melted butter into the mashed bananas.
Add in the baking soda and salt. Mix in the sugar, egg and vanilla. Slowly add the flour and mix until combined.
Pour the batter into your prepared pan. Bake for 55 minutes to 1 hour at 350°F or until a toothpick or wooden skewer inserted into the center comes out clean. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.
This is a picture of the bread 30 hours after cooking. The banana did not turn brown. Interesting.