Cranberry Coconut & Apricot Cardamon Banana Bread

Cranberry Coconut Banana Bread - Candy Coated Culinista

Cranberry Coconut Banana Bread – Candy Coated Culinista

As much as I try as sometimes my bananas spoil and I just hate wasting, so here we go again a couple more banana bread recipes for the New Year. This is what happens when it’s the Christmas season and you’re going out and enjoying time with friends and family. At the rate I’m going I will have enough banana bread recipes for a whole month.

Cranberry Coconut Banana Bread

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp vanilla extract
• 2 ripe bananas, mashed
• 1/3 cup fresh cranberries, roughly chopped
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• ¼ cup granulated sugar
• Dried cranberries
• Coconut slices

Assembly
1. Preheat oven to 375°F.
2. Grease pans.
3. Over low heat melt butter.
4. In a small bowl whisk together butter, eggs, milk and vanilla extract.
5. In a medium sized bowl mash the bananas and add the cranberries and shredded coconut and set aside.
6. Using a large bowl whisk flour, baking soda, sugar and add the bananas, cranberries and coconut.
7. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
8. Spoon batter into pan.
9. Top with dried cranberries and coconut slices.
10. Bake for 1 hour or until a cake tester inserted comes out clean.

Mini Apricot Cardamon Banana Loaves

Mini Apricot Cardamon Banana Loaves - Candy Coated Culinista

Mini Apricot Cardamon Banana Loaves – Candy Coated Culinista

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: about 1 hour
Difficulty level is: Easy

Ingredients
• 1/3 cup of butter, melted
• 1 egg
• 1 cup 2% milk
• ½ tsp coconut extract
• 2 ripe bananas, mashed
• 1/3 cup shredded coconut
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cardamon
• ¼ cup granulated sugar
• Whole dried apricot

Assembly
11. Preheat oven to 375°F.
12. Grease pan.
13. Over low heat melt butter.
14. In a small bowl whisk together butter, eggs, milk and coconut extract.
15. In a medium sized bowl mash the bananas and add the shredded coconut and set aside.
16. Using a large bowl whisk flour, baking soda, cardamom, sugar and add the bananas and coconut.
17. Make a well in the center and add the wet ingredients and gently stir; but don’t overmix.
18. Spoon batter into pan.
19. Top with dried apricots.
20. Bake for 1 hour or until a cake tester inserted comes out clean.

Please Enjoy

My thoughts
I just can’t get enough of banana bread no matter the combination and it’s such a great way to use those over ripe bananas. Both these recipes were lovely and I’m now becoming a fan of decorating the tops of my banana breads with dried fruits as it adds a nice classy touch.

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Comments

  1. Amazing ingredients, the combination of them is even better, sounds and looks so delicious!

  2. Thanks so much.

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