Banana Bread with Pecans and Coconut (and some awesome french toast)
We’re in the middle of a little ice storm in the valley, and of course the first thing I want to do when there is no way I can go to the store is bake. There are three eggs left in my house and I’m stuck deciding on the one recipe that will satisfy my need for comfort food. Two over ripe bananas on my counter and a hodge podge of misc leftover baking ingredients decided that for me. I whipped up some Banana Bread with Pecans and Coconut and then decided to make french toast out of it. Healthy, right? See below for the recipe.
Banana Bread with Pecans and Coconut
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 medium bananas mashed
¾ cup sugar
¼ cup cooking oil
1 teaspoon finely shredded lemon peel
½ cup pecans
½ cup coconut
Preheat oven to 350°.
Spray loaf pan with nonstick spray. In medium bowl combine the flour, baking powder, baking soda, cinnamon and 1/8 teaspoon salt. Mix together and set aside.
In another bowl mash the bananas, add the egg, sugar, cooking oil, lemon peel, pecans, and coconut. Mix well. Add to dry mixture. Mix together until blended. Will be lumpy. Pour into loaf pan(s). I chose two small loaf pans instead of one big one.
Baking time varies based on size of loaf pan. For 8x4x2-inch loaf pan bake for 50-55 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack for 10 minutes. Remove loaf from pan. Cool on rack.
*altered from Better Homes and Gardens Cookbook Banana Bread recipe
For French Toast
2 eggs beaten
½ cup milk
½ teaspoon cinnamon
6 slices banana bread
Maple syrup or whipped cream
Beat egg, milk and cinnamon together in a shallow bowl. Slice banana bread in 1 inch pieces. Dip in egg mixture to coat. Spray skillet with cooking oil and cook bread on medium heat for 2 to 3 minutes on each side or until browned. Serve with maple syrup or whipped cream.