According to King Arthur’s Baking the most sought-after bread recipe across America is banana bread.
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.
This moist deliciously yummy banana bread is baked to a golden brown on the outside and deliciously sweet and fluffy on the inside.
And be assured that this sweet bread with a Banana Coconut Frosting mixed with English toffee bites and pecans will also be a sought after banana bread.
The Secret For How to Make Really Moist Banana Bread
Banana Bread with a Banana Coconut Frosting
1/2 cup (1 stick) butter, unsalted, room temperature
3 medium bananas, very ripe
3/4 cup of buttermilk
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat oven to 350°F (325°F if using a glass pan) and adjust oven rack to center position. Lightly grease bottom, sides and corners of a 9×9 inch baking pan.
Peel bananas and place in medium bowl. Mash with a fork until they form a mostly smooth pulp. Next drizzle buttermilk directly on bananas and mix in until well combined. Set aside.
Add brown sugar and softened butter to a medium bowl. Use a handheld electric mixer on high speed to cream butter and sugar. Use rubber spatula to scrape sides of bowl a few times during this process.
Next add eggs, one at a time, beating well after each addition. Add vanilla, continue to beat for another minute or two, until everything is well combined. Set aside.
In a medium bowl whisk together flour, salt, baking powder and baking soda.
Next, mix buttermilk mixture with egg mixture until well combined. Add of the wet mixture with the dry mixture stirring with wooden spoon. Repeat with last half of wet mixture to dry mixture and mix, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.
Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.
Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it.
After you have removed bread from baking pan, to avoid crumbling when preparing to frost bread wait at least 20 minutes.
Banana Coconut Frosting
2 medium bananas, still yellow, no green or black in skin
1/4 cup coconut butter
3 tablespoons shredded coconut, sweetened
3 tablespoons pecans, finely chopped
2 tablespoons Heath’s Chocolate English toffee bits
2 tablespoons coconut sugar
1-2 teaspoons Butter
1/2 lime
Peel bananas and place cut side down onto a parchment paper lined baking sheet.
Next brush each slice with room temperature butter. Sprinkle each slice with coconut sugar.
Place baking sheet into a preheated 350 degree oven and bake for 10 minutes or until sugar has caramelized and bananas have softened.
Remove from heat and slide parchment paper with banana slices to a cooling rack. Let cool for 10 minutes.
Add cooked bananas to a small bowl. Squeeze in some lime juice. With a fork mash the bananas to a purée with mixing well with lime juice.
Next mix in coconut butter, shredded coconut, toffee bites, and chopped pecans. Stir until well combined.
Cooks Notes
If coconut butter starts to melt after mixing together frosting ingredients, just place bowl of frosting in refrigerator for about 10 minutes.
Frosting is easier to apply to cake with a pastry offset spatula.
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Next, remove cake from pan to a cutting board. Next cut the 9×9 square inch cake into even fourths (each piece about 4.5×4.5 inches square).
If desired, remove outer crust from each small cake.
Lay each sliced piece cut side up onto the cutting board. Spread banana frosting on 4 slices and top them with the other slices.
Next spread frosting out over each cake. The top and the sides.
Plate and serve.
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