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.

Advertisements

Coconut Pear Banana Bread

Coconut Pear Banana Bread - Candy Coated Culinista

Coconut Pear Banana Bread – Candy Coated Culinista

Mr. C. and myself have been a little under the weather lately and that means we are not eating our fresh produce fast enough. The bananas were black at this point and that meant I needed to make some banana bread.

Yield/Serving: 8
Prep Time: 30 minutes
Cooking Time: 1 hour & 20 minutes
Difficulty level is: Easy

Ingredients
• Non-stick cooking spray
• 8 tbsp unsalted butter, softened
• ¾ cup golden brown sugar
• 2 eggs
• 2 cups all-purpose flour
• ¾ cup self-rising flour
• 1 tsp baking soda
• 2/3 cup vanilla rice milk
• 4 medium very ripe bananas, peeled and mashed
• 1 bosc pear, peeled and mashed
• 1 cup shredded coconut
• ½ tbsp coconut extract
• 1 yellow banana to decorate

Assembly/Method
1. Preheat oven to 350°F
2. Spray loaf pan with cooking spray.
3. Cream the butter and sugar together in an electric mixer until smooth.
4. Add one egg and beat in until it is well combined, then add the second egg and continue to beat.
5. Sift in half the flour with baking soda and mix well.
6. Add the rice milk and the remaining flour.
7. Fold in the mashed bananas, pear and shredded coconut into the batter along with the coconut extract.
8. Pour into greased loaf pan.
9. Slice the yellow banana and place over bread dough in the loaf pan.
10. Bake for 80 minutes or until a cake tester inserted in the center comes out clean.
11. Let cool for 20 minutes and then take out of pan.
12. Cut into thick slices and serve.

Please Enjoy

My thoughts
I received some resistance when I said I wasn’t sure what I was going to add to the banana bread, as I can never keep a recipe simple. All Mr. C. wanted was plain old banana bread without nuts; and I did keep my promise of no nuts. This was my best banana bread yet, and it reminded me of the Caribbean coconut sweet bread I’d have all the time as a child. Moist, dense with just enough sweetness and I could taste the coconut and banana.

%d bloggers like this: