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Saturday, August 7, 2010

Banana Bread - Bittman Style

Wahoo! We were invited to go up to the Lake with some of my favorite people. I am so excited!

My dear friends "Alma" and "Cindy"

I needed a quick, frugal, REAL Food snacky/dessert type recipe that I could make without going to the store and so I got my handy dandy Mark Bittman book out and decided on banana bread. I had frozen 'naners  and shredded coconut (the secret ingredient - shhh don't tell my kids!).(you can taste the coconut so if you hate it - leave it out!)

This recipe was super easy, it really was as simple as a box recipe. You just needed to measure a few things and mix. Seriously - no sifting, no glazing, I didn't even need my stand mixer (which I love but is a pain to haul out and clean). If you have an adorable sous chef it is even better.
#1 Sous Chef!

According t o Bittman the Best banana bread is a balancing act: you need a fair amount of fat to keep it moist (yeah for good fats!) and lighten the crumbs; plus a little whole wheat flour to give it some substance.

Banana-licious Bread. Just Saying!

Banana Bread
8 TBS butter, softened, plus some for the pan (I greased my pan with coconut oil)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
3/4 cups sugar
2 eggs - free range if possible
3 very ripe bananas, mashed with a fork until smooth (I didn't get mine totally mashed -oops)
1 tsp real vanilla extract
1/2 cup chopped walnuts or pecans (I omitted - no one but me likes nuts - crazy I know!)
1/2 cup shredded coconut

1. Heat the oven to 350degreesF. Grease a 9x5 loaf pan with butter.
2. Mix together dry ingredients. With a hand mixer, a whisk, or a food processor, cream your buttah and beat in the eggs and bananas. Stir this mixture into the dry ingredients, just enough to combine (it is ok if there are lumps). Gently stir in vanilla and coconut.
3. Pour the batter into the loaf pan and bake for 45 minutes to 60 minutes, until nicely browned. A toothpick inserted in the center will come out FAIRLY clean when done, but because on the 'naners this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

Updated to say: Tastes amazing topped with real butter!!! My kids now love this as an after school snack!

I am linking this to Brenda's Canadian Kitchen's Cookbook Sunday 
and Life as Mom's Ultimate Recipe Swap - Snacks to Make You Smile


  1. Oh yeah, you're becoming a believer ;) Sounds soooo good...lovin' the coconut!

  2. I just love banana breads, your sous chef is really cute:-)

  3. I am always looking for a good banana bread!

  4. I've been meaning to make Bittman's banana bread. I love the coconut addition! And your daughter is a cutie!

  5. Sounds really yummy! I know I would enjoy the coconut in their too. I do love nuts in banana bread too but my husband isn't crazy about them either.
    Thanks for stopping by and visiting my blog.

  6. Yummy Christy. I love a good banana bread. Love the idea of adding coconut. Today it rained. This would have been a perfect way to spend my afternoon. If it is still raining tomorrow I will make this.

  7. Hi Christy,

    Thanks for stopping by and thanks for your prayers...we really needed them this week! I love Bittman also and that sous chef you have is about the cutest one I've ever seen!!


    Rocky Mountain Woman

  8. What a great banana bread recipe. Coconut AND whole wheat flour. Love it!

  9. Just coming back to say thank you for joining me in Cookbook Sundays Christy!

  10. 3 Researches PROVE How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical magazines are sure to turn the traditional nutrition world around!