Toasted Pecan and Coconut Banana Bread

Happy Valentine’s all. I’ve never been a big fan of banana bread, but Matt loves it and so does Cole. With that, the little guy and I decided we would make his dad banana bread French toast for his Valentine’s breakfast.

I’ll have the recipe of the French toast up next week. Today, I’m just sharing the banana bread recipe and the sweet pictures of my boy picking flowers for his dad. The man he calls, “Superman”.

 

I’m fortunate that even at this young age he knows how much his dad does for him. Valentine’s is a day Matt and I use as an excuse for a free pass to do all things we wouldn’t otherwise do, like watch marathon runs of Breaking Bad, True Detective (our new favorite), Cold Case, Forensic Files and such. I know we have strange tastes, but let’s chalk it up to a curiousity for human behavior, otherwise our TV choices might seem kinda creepy.

 

I digress. Back to the little guy. For Cole, Valentine’s Day is a day to show how much he loves his dad (somehow, mom – me, is partner to carry out this day). He wanted to make sure he could do something for his dad, so I decided, why not breakfast and flowers? Simple. Nothing fancy, just simple sweetness that is in line with what Matt does for us each day.

I know, I’m so sappy today, but I truly am so thankful to be married to the love of my life and best friend, who has given me the best little family.

Toasted Pecans & Coconut Banana Bread

Makes one 9×4 Loaf

• 1/2 cup ( 1 3/4 oz) sweetened coconut, toasted and cooled
• 1 cup (3 1/2oz) Diamond of California pecans, toasted and cooled
• 1 3/4 cup flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 medium bananas (11 1/4 oz), mashed
• 1/2 cup sugar
• 1 large egg
• 1/4 cup buttermilk

Preparation: Heat oven to 350 degrees. Cover 9×4 loaf pan with bake spray and lightly dust with flour.

1. Place coconut and pecans in a food processor and pulse to a coarse crumb. Or alternatively, using a knife chop to a coarse crumb.
2. Whisk to combine flour, baking soda and salt in a bowl. Add in coconut and pecan mixture and whisk to combine.
3. Place mashed bananas and sugar in a stand mixer bowl fitted with a paddle attachment and beat on low until combined. Add in egg and buttermilk and beat until combined. Turn off mixer and using a sturdy spatula, fold in dry mixture. Pour batter into prepared loaf pan and bake at 350 degrees F for about 50 minutes or until toothpick inserted in the center comes out with moist (not wet) crumbs.

Read More: Toasted Pecan and Coconut Banana Bread