Tropical Banana Nut Loaf

A Banana Nut Loaf cake is always and irresistible loaf cake,

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A moist and irresistibly sweet loaf cake bursting with ripe bananas, crunchy walnuts, and tropical coconut. One bite, and you'll feel like you've been whisked away to paradise!

Prep Time15

Cook Time1

Total Time1 15

Course: Desserts, Snacks

Cuisine: American

Servings: slices

Calories: 309kcal

Author: Blissful Foods Plus

Equipment

Ingredients

3-4 ripe bananas (mashed)
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup brown sugar (packed)
½ cup butter (1 stick) melted
2 large eggs (slightly beaten)
1 tsp vanilla extract
½ cup coconut (shredded)
½ cup walnuts or pecans (chopped)

Instructions

Prep: Preheat the oven to 350℉. Grease a 9x5 loaf pan generously with butter or baking spray. Place two tablespoons of granulated sugar in the loaf pan and rotate the pan in a manner that allows the sugar to cover the sides and the bottom. Lightly tap off any excess sugar. Mash the bananas in a medium mixing bowl and set aside.
In a medium mixing bowl mix together your dry ingredients. Whisk the dry ingredients thoroughly.
In a large mixing bowl, add the mashed bananas, brown sugar, melted butter, eggs, and vanilla extract, mixing until everything is well incorporated.
Gradually add the dry ingredients to the wet mixture. Using a spatula stir gently until just combined. It is important not to overmix. Add the shredded coconut and chopped nuts at this time. With a spatula, gently fold into the batter.
Pour the batter into the prepared loaf pan, smoothing out the top. Bake at 350℉ for 55-65 minutes. The cake is done when a cake tester or wooden toothpick inserted into the center of the loaf cake comes out clean.
If you notice the top of the cake is browning too quickly, place a piece of aluminum foil loosely over the top of the cake and allow it to finish baking,
Once baked, remove from oven and allow to cool in the pan for 10 minutes. I usually take an offset spatula and loosen the sides and corners. After 10 minutes invert the loaf cake onto a wire cooling rack. lift the pan off the cake and allow it to finish cooling.
Serve and enjoy! Try slicing the loaf cake and toasting it in the toaster. Then spread some softened butter on each slice and sprinkle with cinnamon sugar. You can always create a glaze with 1 tablespoon of water or coconut milk to 4 tablespoons of powdered sugar. Mix to smooth consistency and drizzle over cooled cake.

Notes

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