Rating: 3 stars
41 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 9
  • 41 Ratings

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Credit: Kate Mathis

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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

Nutrition Facts

480 calories; fat 24g; saturated fat 16g; cholesterol 90mg; sodium 350mg; protein 6g; carbohydrates 59g; sugars 27g; fiber 3g; iron 1mg; calcium 102mg.
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