This recipe brings together the perfect combination of roasted pecans and ripe bananas. It's sweet, fruity, nutty and very hearty. Serve thickly sliced for dessert, afternoon tea, elevenses or pop into packed lunches.
You can purchase coconut extract online. Alternatively, use more vanilla extract.
You can also use this recipe to make muffins, cupcakes or one loaf. Simply adjust the baking time accordingly.
If freezing, wrap in cling film and then add an additional layer of foil before storing the bags in an airtight freezer bag. They should keep in the freezer for 2 to 3 months.
I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin. - 25 Sep 2010 (Review from Allrecipes US | Canada)
I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking. - 23 Nov 2010 (Review from Allrecipes US | Canada)
VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter, only had regular. Baked 3 without nuts (for son) and 4 with the toasted nuts. Delicious - will be making this one again. Thanks for sharing the recipe. - 10 Feb 2011 (Review from Allrecipes US | Canada)