A great way to use up those brown bananas. This banana loaf tastes great and is nice and moist. I’m always freezing that little bit of fruit that might have to get tossed if not eaten. And although bananas don’t look that pretty when you put them in the freezer (skin and all) they will still taste awesome when used in any recipe. That goes for strawberries, raspberries, squeezed lemon juice, most any fruit will freeze well.
If you don’t have any strawberries, a great substitution is maraschino cherries cut in half or pitted cherries.
This recipe makes 1 loaf.
Banana Strawberry Coconut Loaf
- 2 eggs
- 1 cup granulated sugar
- ½ cup butter or margarine melted
- 1 cup mashed ripe bananas about 3 bananas
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup medium unsweetened coconut
- 1 tablespoon orange zest
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup walnuts or pecans
- ½ cup chopped strawberries
- 1 cup icing sugar
- 3 tablespoons of orange juice
- Beat eggs and sugar until lighter in color and creamy, add the butter or margarine, beat well. Stir in mashed banana and vanilla.
- In another bowl, blend together flour, coconut, orange zest, baking powder, baking soda, salt, and walnuts. Stir dry ingredients into wet ingredients until combined.
- Carefully fold in strawberries.
- Spoon into greased loaf pan 9X5X3 inches.
- Bake for 1 hour in 350°F oven or until toothpick inserted in center comes out clean. Let stand for 10 minutes. Remove from pan.
- Mix icing sugar and juice until smooth. Add more juice if needed to make a thin consistency, pour over warm loaf.