I’ve tried and tweaked more banana bread recipes then I can count. After many trials and errors, I believe this is by far the best banana bread ever!
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 3 ripe bananas (about 13 ounces), mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded unsweetened coconut
- 1/2 cup semi-sweet chocolate chips (optional)
Preheat the oven to 350 degrees. Grease or spray with cooking spray a 9×5 inch loaf pan.
In the bowl of a mixer, cream butter. Add sugars and beat until creamy, (about 1-2 minutes).
Add eggs one at a time, beating after each addition.
Add mashed bananas and vanilla and beat again until combined.
In a separate bowl, combine flours, salt, baking powder, and cinnamon. Mix well with fork or whisk.
Add dry ingredients to mixer, mixing only until just combined.
Add nuts, coconut, and chocolate chips (if using), and mix until just combined.
Pour the batter into your loaf pan and bake for about 60 minutes, or until top is nicely browned. This makes a moist bread, so don’t over bake.
Leave in pan and cool on a rack for 15 minutes. Then, remove from pan and cool completely on rack. I then keep the bread wrapped in foil or a large ziplock bag.
I like to enjoy the first end piece warm, with a glass of orange juice. Yum!
Side note: The shredded coconut helps to make this bread moister than other banana breads. I do not feel that it adds a coconut flavor at all. Be sure to use unsweetened coconut. I use Bob’s Red Mill Shredded Unsweetened Coconut