Sour Cream Coconut Banana Bread

IMG_6601Hi all–  I bought bananas.  Went to the store later in the week and bought bananas again, not even thinking.  So many bananas!  There was only one thing to do.  Banana bread.  My favorite form of eating bananas.  This one adds some coconut and a jolly cup of walnuts.  And my favorite part is the coconut on top that gets browned and crunchy–perfect.   Oh, and the super moist banana flavor inside.  I think you’ll love seeing it sit on your kitchen counter, ready to be eaten, too!

3 ripe medium bananas
2 eggs
3/4 cup sour cream
1 cup sugar
1/2 cup canola oil
1 tsp. vanilla
1 3/4 cups flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1 cup walnuts chopped
1/2 cup coconut, plus more for sprinkling on top of the loaf.

Smoosh the bananas in the bottom of a mixing bowl with a fork until they are creamy.  Then mix in the eggs, sour cream, sugar, oil and vanilla.  Add the flour, baking powder and salt and mix it all up just until it’s completely blended.  Finally fold in the chopped nuts and 1/2 cup coconut.

Spoon the mixture into a standard loaf pan sprayed with cooking spray.  Top it with a healthy sprinkling of coconut and pop it into the oven at 350 degrees for 35 to 40 minutes until the coconut is nicely browned and the bread is firm to the touch.  Enjoy!


10 thoughts on “Sour Cream Coconut Banana Bread

  1. Wow! I can just imagine the texture and flavor of this bread. My family loves banana bread for weekend breakfasts. I can’t wait to give this one a try.

  2. Hahahaa! Ah, I can definitely understand the dilemma of having overripe bananas in the fruit bowl! This is a fantastic way to use them though, and I LOVE the look of that topping! Yum! Definitely bookmarked for my next banana bake-up! xx

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