BANANA Bread

Banana-Coconut Bread
Adapted from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid

I sprinkle Maple Sugar instead of demerara. It turns out the same. This coconut adds such depth to the standard banana bread. I used condensed coconut out of a box (whole foods) and added hot water to make it more of a yogurt consistency. I guess you could use dried coconut, but I like the consistency the boxed coconut provides. Hope you enjoy!

About 3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
1 ½ Tbsp. dark rum
½ cup dried shredded unsweetened coconut
1 Tbsp. demerara or dark brown sugar

Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.

In a blender or food processor, purée the bananas. Measure out 1 ½ cups of purée. [If you have more than that, try stirring the excess into some plain yogurt. It’s delicious.] Set the purée aside.

In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.

In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.

Scrape the batter – it will be thick – into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.

This loaf will keep, sealed airtight, for three to four days, although it is best, I think, on the second day.

Note: You can use frozen bananas here too, and with beautiful results. Whenever I have overripe bananas sitting on my counter, I throw them – skin and all – into the freezer for safekeeping. When I want to bake with them, I pull them out a few hours before, put them in a wide, shallow bowl, and let them thaw. When they have softened fully, I tear open the skin and let the soft, slippery flesh spill out. Be sure to save any juices that come out with it; they’re very flavorful and can be puréed along with the flesh.

Yield: 1 loaf