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Banana Bread with Coconut and Pecans

Source of Recipe


From "More From Magnolia" by Allysa Torey






List of Ingredients



• 3 cups flour
  
• 1-1/2 tsp baking soda
  
• 3/4 tsp cinnamon
  
• 3/4 tsp salt
  
• 3/4 cup canola oil
  
• 1-1/2 cups sugar
  
• 3 large eggs, at room temperature, well beaten
  
• 1-1/2 tsp vanilla extract
  
• 1-1/2 cups mashed ripe bananas
  
• 3/4 cup sour cream
  
• 1-1/2 cups coarsely chopped toasted pecans (see Note)
  
• 3/4 cup sweetened shredded coconut
  






Instructions



1. Preheat oven to 350° F. Grease and lightly flour a 10-inch tube pan.
   
   
2. In a medium-size bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar. Add the eggs and vanilla, and beat well. Add the bananas and sour cream, and mix well. Add the dry ingredients and mix until just combined. Stir in the pecans and coconut.
   
   
3. Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.
   
   Let cool for at least 1 hour before removing from the pan and serving.
   
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   NOTE:
   
   To toast the pecans, place on a baking sheet in a 350° F oven for 15 minutes, or until lightly browned and fragrant.