Coconut Pecan Bread

 

 Coconut Pecan Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

I would place my bet on this being the best bread you’ve ever eaten.  My secret is adding vanilla yogurt.  It keeps the bread almost cake-like on the inside but crispy on the outside. To sweeten it without a lot of sugar, I add bananas and coconut. The vanilla comes through loud and clear. The pecans give it the perfect nutty texture.   I love this recipe and have made it for years.  My friends look forward to getting it for the holidays.  So easy to make…. Just throw it all in a bowl and get out a whisk.  You don’t even need a hand mixer.  This bread also freezes wonderfully so feel free to make a couple of loaves at a time! You’ll never regret having an extra loaves.

Coconut Pecan Bread

2 eggs

1/3 cup light brown sugar

1/3 cup white sugar

3 teaspoons vanilla extract

1/4 cup butter, melted

1/2 cup vanilla yogurt (or use sour cream)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 medium bananas, smashed, about 1 1/3 cups

1 cup shredded sweetened coconut, plus 2 tablespoons for top

2/3 cup chopped pecans

 

Preheat the oven to 350 degrees. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again. 

 

 

 

 

 

 

 

 

 

 

 

Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.

Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!

 

 

 

 

 

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