Full of banana, coconut, cherry and pecan flavor, this Cherry Coconut Banana Pecan Bread is a welcome change from the regular loaf of banana bread!
Lazy weekends sometimes tend to inspire me. We definitely had a lazy weekend this last weekend. It was cold outside and who wants to go out in that? So, since I had a 3 day weekend and Grumpy was going to only be home with me 2 of those days, I decided to be that 4 letter word….that isn’t so dirty after all. L-A-Z-Y. Grumpy was too….if not more so than me!
In between the TV and computer I would go into the kitchen. I went out for a bowl of Heart to Heart Cereal and an orange, then later a rice pudding cup (yes, store bought). Later in the day Grumpy got up and went out to make himself a hot beef sandwich with the leftover roast and gravy. Following him to the kitchen, I took notice of the two bananas that were too ripe to eat as is. I started thinking about bread and coconut and maraschino cherries and pecans. The next hour, my home started to smell amazingly delicious!
It was an agonizing half hour after I took it the bread out of the oven and set it to cool on the counter. Waiting to cut into this bread seemed like forever. Finally, after about 30 minutes I decided I could take it no longer. I sliced off two slices, put a little smart balance butter on top and headed back to my room where I continued to watch my sci-fi movie and got all cozy under covers and savored every bite of that bread.
Cherry Coconut Banana Pecan Bread
Author: Grumpy’s Honeybunch
Serves: 16 slices
1/2 cup white sugar
1/2 cup Splenda
2 very ripe bananas, mashed
1 teaspoon almond extract
1 1/2 cups White Whole Wheat Flour
1/2 cup flaked coconut
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/3 cup maraschino cherries, chopped
Mix together flour, coconut, baking powder, baking soda, salt, and chopped pecans.
In a large mixing bowl, mash bananas well. Add eggs, one at a time, and whisk until mixed well. Add sugar and extract. Beat well. Stir in cherries.
Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.16 servings
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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