I like to have a few items at the ready for those occasions when guests drop in unexpectedly or when a morning of shopping turns into a coffee break with a neighbor. You can also use up the bananas left over from your Thanksgiving cornucopia.
This banana-date-coconut bread is easy and delicious. The recipe produces two large loaves making it a breeze to have one for the week and one to freeze. Just make sure the loaf is completely cooled before wrapping tightly in plastic wrap and then foil to freeze.
Banana Date Coconut Quick Bread
Makes 2 loaves
6 ripe bananas, peeled
1 1/4 cup sugar
2/3 cup melted butter or margarine, cooled
2 tsp. vanilla
1 cup chopped dates
1/4 cup shredded coconut
3 cups all-purpose flour
2 tsp. baking soda
Preheat oven to 350 degrees. Grease two large loaf pans. If desired, fit a piece of parchment paper in the bottom of each pan - this ensures that your loaf will come out of the pan.
In a large mixing bowl, mix bananas with sugar, butter or margarine, eggs and vanilla. Add dates and coconut and stir. Add flour and baking soda and stir until just mixed.
Divide batter evenly into the two pans.
Bake for 50 minutes or until a toothpick or cake tester inserted in middle comes out clean. Let cool for 10 minutes and remove gently from pan. Enjoy!!