While browsing through blogs I noticed a Banana Bread bake off blogging event hosted by Not Quite Nigella and decided that I just had to participate in this event. I love banana bread and love my tried-and-true recipe, but I felt the urge to be a little creative this time around. I started with my usual banana bread recipe as the base added some toasted pecans, toasted coconut and caramel bits.
Unfortunately the caramel bits sunk to the bottom of the loaf and made the bottom of my bread look overcooked (booo), so I would suggest coating them in flour before adding to the batter to keep them from falling. This bread turned out pretty good and has the potential to be better if the caramel would have behaved and stayed in place. Although the flavor of the coconut did not really come through you could definitely tell it was there from the little crunch it gave off.
Caramel Pecan Coconut Banana Bread
Source: Amber's Delectable Delights
3 bananas, smashed
1/4 cup butter, softened
2 tablespoons lemon juice
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup toasted pecans
1/3 cup toasted coconut
1/3 cup Kraft caramel bits
Preheat oven to 350 degrees.
Combine all ingredients except for pecans, coconut and caramel bits using a mixer.
Add pecans, coconut and caramel bits and mix by hand until just mixed.
Grease loaf pan
Cook for 50 minutes at 350 degrees
Check with toothpick for doneness (may need to cook longer, possibly 15 more minutes)