Coconut Cream Banana Nut Bread Recipe #23487
A pleasant banana bread hiding a sweet surprise inside. It brings back memories of home. Leave the nuts out if you must.
1½ hours | 30 min prep
20 slices
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 cup mashed banana
- 1/2 cup chopped walnuts or pecans
- 1 (8 ounce) package cream cheese
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup shredded coconut
- Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
- Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
- Beat butter on high speed for about 30 seconds.
- Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
- Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
- Stir in nuts.
- In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
- Stir in coconut.
- Pour 1/4 of the banana batter into each pan.
- Spoon 1/4 of the cream cheese mixture over each loaf.
- Marble each by using a spatula to cut cream cheese into the banana batter.
- Repeat the 2 layers as above but do not marble them.
- Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes.
- Remove loaves from pans and cool completely.
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5 stars