Coconut Banana Bread
Traditional moist banana bread with a nutty, coconut twist.
Prep Time: 15 minutes
Bake Time: 55 to 65 minutes
Yield: 1 loaf (12 servings)
1-1/2 cups (3-1/2 ounces) flaked sweetened coconut, toasted
1 cup chopped walnuts
2 cups all purpose flour
1-1/2 teaspoon Argo® Baking Powder
1/4 teaspoon salt
1/2 cup Karo® Light Corn Syrup
1/2 cup butter, softened
1 cup mashed ripe bananas (about 2 large bananas)
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Combine coconut and walnuts in a medium bowl. Reserve 1/2 cup mixture; set aside. Add flour, baking powder and salt to remaining coconut-walnut mixture.
Beat corn syrup and butter in a large bowl until smooth. Blend in eggs, bananas and vanilla. Stir in flour mixture just until moistened. Pour into a greased and floured 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan. Top batter with reserved coconut-walnut mixture.
Bake 9 x 5-inch loaf 55 to 60 minutes OR 8-1/2 x 4-1/2-inch loaf 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack before slicing.
NOTE: Bread slices easiest the day after baking or when refrigerated.