Let’s face it everyone has an amazing banana bread recipe, you know the one that all your friends ask you to make, it may or may not have chocolate chips in it and it usually has lots of oil in it making super moist.
I have yet to share my favorite recipe for banana bread with you as as good as my recipe is, I keep thinking there is a better recipe out there. I won’t lie, I’ve experimented with so many recipes in trying new things, some worked better than others but yet they were not worthy of a post. This recipe I’m sharing with you will be that recipe that will be printed and added to your “favorites” file.
A few things to mention about this banana bread recipe:
- When your banana gets to the ripened stage you desire, place it in a bag and put it in the freezer. When you are ready to use it, defrost the frozen banana, peel it and it’s ready to go
- There is no oil, making this a little healthier
- I’ve added toasted walnuts as I like nuts in my banana bread, you can omit them or add your favorite nut, pecans are another good option
- Adding crushed pineapple adds moisture but the pineapple works with the baking powder to help elevate the cake, I learned this from my Gluten Free Coconut Scone recipe
- For all of my banana bread recipes I add coconut, adding chopped coconut always added more moisture to my bread. I toasted the coconut for this recipe as I didn’t want that overly sweet flavor of the coconut
I like my banana to be ripened but not overly ripened, look for your banana to be slightly browned and not too mushy.
drain crushed pineapple (reserve juice for glaze)
in a bowl, cream sugar and butter, add eggs one at a time. During this time toast your coconut but placing in the preheated oven for 6-8 minutes or until coconut is lightly toasted.
put mashed banana, coconut and crushed pineapple on a plate and set aside
to sugar/butter/egg mixture add dry ingredients, including poppyseeds
mix until blended (do not over mix) add banana plate
again mix until blended, add toasted nuts (optional)
put batter into a prepared pan, I lined mine with parchment and sprayed with coconut spray, top with remaining toasted coconut
bake for 60-70 minutes or until a toothpick inserted in the middle of the cake comes out dry
make glaze, put glaze on the banana bread when the bread is still warm and in the pan, the glaze will absorb into the cake
cool completely, remove from pan, slice and enjoy! See how beautiful the glaze looks?
Here is the banana bread sliced!
I loved this recipe as it was simple, it didn’t have the added calories from the oil, it only needed one banana so the banana flavor was not overwhelming. The banana bread was super moist…it’s in my top 3! Please let me know what your thoughts are when you make it…you can post here or send me an email at Patty@MmGood.com.
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Thank you again ~ Patty Limatola-Tanenbaum