This is a banana bread that has been taken up a couple of notches. Black walnuts lend a hint of smokiness, while the coconut counters with a tropical accent. Of course you could substitute English walnut or pecans in place of the black walnuts. Regardless, if you decide to add nuts, be sure to toast them first. It makes a world of difference when it comes to flavor. Also, you could skip the coconut as well!

Banana Bread Ingredients

1 cup (8 oz) ripe bananas (about 2 large or 3 medium bananas)
1 3/4 cups (8 oz) unbleached all-purpose flour
1/2 cup (2.25 oz) cream of wheat
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup (2 oz) Kalona SuperNatural Organic Whole Milk, room temperature
1 teaspoon pure vanilla extract
8 tablespoons (4 oz) Kalona SuperNatural Organic Unsalted Butter, room temperature
1 cup (7 oz) granulated sugar
2 large eggs, room temperature
1/2 cup (2 oz) coconut (unsweetened)
Generous 1/2 cup (3 oz) chopped walnuts or pecans

Banana Bread Directions

Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (approximately 10 x 5 x 3-inch) loaf pan and line with parchment paper leaving the paper to extend over the sides of the pan.
In a medium bowl weigh out 8 ounces of ripe bananas and mash with a fork. In a large bowl, whisk together flour, cream of wheat, baking soda, and salt. In a glass measuring cup, measure out milk and add vanilla
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time while beating until completely incorporated, about 1 minute. Add the mashed bananas and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low speed until just incorporated about 30 seconds total. Add coconut and nuts, if desired, and using a rubber spatula fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean, about 60 – 70 minutes.
Transfer to a wire rack to let cool for 10 to 15 minutes then gently lift the bread out of the mold using the overhanging parchment paper.

Make Ahead, Enjoy Later!

This banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.

Recipe Courtesy of Bret Bannon from Bret’s Table.

Black Walnut & Coconut Banana Bread

Author: Bret Bannon – Bret’s Table

Print Recipe

Description

Instructions

Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (approximately 10 x 5 x 3-inch) loaf pan and line with parchment paper leaving the paper to extend over the sides of the pan.
In a medium bowl weigh out 8 ounces of ripe bananas and mash with a fork. In a large bowl, whisk together flour, cream of wheat, baking soda, and salt. In a glass measuring cup, measure out milk and add vanilla
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time while beating until completely incorporated, about 1 minute. Add the mashed bananas and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low speed until just incorporated about 30 seconds total. Add coconut and nuts, if desired, and using a rubber spatula fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean, about 60 – 70 minutes.
Transfer to a wire rack to let cool for 10 to 15 minutes then gently lift the bread out of the mold using the overhanging parchment paper.

Notes