BANANA COCONUT BREAD
Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Anne Somerville
We often serve this quick bread with cream cheese sweetened with honey, yet it's so moist and flavorful that it can easily be enjoyed by itself. It's best served warm just out of the oven.
Makes 1 Loaf
1 1/2 cups unbleached white flow
1/2 teaspoon salt
1 teaspoon baling soda
10 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
3 or 4 ripe bananas, mashed, 1 1/2 cups
1 cup shredded unsweetened coconut
Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan. Sift the flour, salt, and baking soda together. Cream the butter and sugars together until light and fluffy. Add the eggs 1 at a time, beating until the mixture is smooth after each addition. Stir in the bananas. Add the dry ingredients and all but 2 tablespoons of the coconut and mix until blended.
Spread the batter in the pan and bake for 60 to 70 minutes. Sprinkle the bread with the reserved coconut halfway through the baking. The bread is done when a skewer inserted in the center of the loaf comes out clean and the bread is golden brown.
Variation: Substitute 1 cup chopped toasted walnuts or pecans for the coconut.
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