Hands-On Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 8
Kate Mathis

How to Make It

Step 1

Heat oven to 375° F. Coat an 8½-by-4½-inch loaf pan with butter and dust with the flour; tap out the excess. Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.

Step 2

In a separate bowl, whisk together the butter and sugar until no lumps remain.

Step 3

Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Step 4

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, 65 to 70 minutes. Cool the bread in the pan for 30 minutes. Turn out the loaf on a wire rack to cool further. Serve warm or at room temperature. Or cool completely, wrap, and freeze for up to 2 weeks.

Chef's Notes

* Total time includes cooling

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Ratings & Reviews

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