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Banana Coconut Cream Bread recipe photo
Banana Coconut Cream Bread
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 loaves
Preparation Time: 15 minutes

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut & nuts, if desired. Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Would love to see a gluten free variety. This looks Delicious.
# Posted By lw | 5/20/11 1:20 PM
By "wheat flour" do you mean whole wheat or just regulat flour?
# Posted By Lisa | 5/20/11 3:55 PM
Lisa: It can be either or. I think I used around half white whole wheat pastry flour and half organic unbleached all purpose flour here.

It's a VERY delicious bread! It bakes up with a nice outer crust and a soft, fluffy, creamy inside. Hope you enjoy it!
# Posted By Sarah:) | 5/20/11 7:31 PM
could I use coconut flour instead of whole wheat flour?
# Posted By Caroline | 5/21/11 11:59 AM
Caroline: No. Coconut flour and wheat flour are not interchangeable.
# Posted By Sarah:) | 5/21/11 2:12 PM
I saw these, and had to try them! I did make a gluten free version. For the 3 cups of flour, I used
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup coconut flour
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca flour
I also substitued 1/2 cup xylitol and 1/2 cup raw honey for half of the sugar. They came out great! Moist and fluffy, with a great flavor. Enjoy!
# Posted By Cheryl | 5/21/11 4:32 PM

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