Banana-Walnut-Coconut Quick Bread with Brown Butter Glaze

  5.0 – 1 reviews  
Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.
Level: Easy
Total: 2 hr 45 min
Active: 25 min
Yield: 1 regular loaf or 3 mini loaves

Ingredients

  1. 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
  2. 1 1/4 cups all-purpose flour
  3. 3/4 cup granulated sugar
  4. 1 teaspoon baking powder
  5. 1 teaspoon kosher salt
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon ground cinnamon
  8. 1/2 teaspoon freshly grated nutmeg
  9. 1 cup sweetened shredded coconut
  10. 3/4 cup chopped toasted walnuts
  11. 1/2 cup plain yogurt or sour cream
  12. 1 teaspoon pure vanilla extract
  13. 2 large eggs
  14. 1 teaspoon grated lemon or orange zest, optional
  15. 1 cup mashed bananas (about 2 medium)
  16. 3 tablespoons unsalted butter
  17. 1/2 cup confectioners’ sugar
  18. 2 tablespoons milk

Instructions

  1. Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  2. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
  3. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
  4. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  5. When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
  6. Put the confectioners’ sugar and milk in a small bowl and whisk in the brown butter until smooth.
  7. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Nutrition Facts

Serving Size 1 of 3 servings
Calories 1334
Total Fat 78 g
Saturated Fat 41 g
Carbohydrates 150 g
Dietary Fiber 7 g
Sugar 96 g
Protein 18 g
Cholesterol 242 mg
Sodium 927 mg
Serving Size 1 of 3 servings
Calories 1334
Total Fat 78 g
Saturated Fat 41 g
Carbohydrates 150 g
Dietary Fiber 7 g
Sugar 96 g
Protein 18 g
Cholesterol 242 mg
Sodium 927 mg

Reviews

Timothy Russell
Moist, and delicious, I used extra coconut and a little coconut extract along with coconut oil instead of butter. And good tablespoon of rum, plus a little rum in the glaze.  

 

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