Think of your favorite outfit. You know, the one you can count on to make you look fabulous no matter what day of the month it is. You wish it could remain in your wardrobe forever but unfortunately, times and trends change. Sometimes, it's possible to extend the lifespan of said outfit by implementing a little creativity and mixing up your selection of earrings, shoes, or handbag - it's actually quite doable! Such is the case with this classic recipe for Banana Bread that takes on a delicious new spin with a fabulous new accessory: coconut topping!
The recipe for the bread itself is pretty straightforward, like a classic Chanel suit, you have a pretty good idea of what a Banana Bread is going to look like. I've always used sour cream in my Banana Bread recipe to ensure just the right level of moistness that is the hallmark of a perfect loaf. "Savor the Moment's" Sour Cream Banana Bread (p. 87) takes it to another level adding a deliciously sweet "tiara" of coconut, brown sugar and chopped pecans. As with any changes to a classic, I was not sure if it would be an improvement or an unwelcome distraction from the original. I am happy to report the topping was delicious and was a welcome alternative to a casual, "naked" bread.
Once the bread is baked you simply melt the brown sugar and butter in a saucepan, add the pecans and coconut and spoon over the bread while still warm. I will definitely be adding this recipe to my repertoire for those times when I'm looking to accessorize an old favorite. Give it a try and let me know what you think and remember, you can purchase your very own copy of "Savor the Moment" by visiting http://www.jlbr.org/.
Sour Cream Banana Bread
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 cup sour cream
2 ripe bananas
1 1/2 cups chopped pecans
1/2 cup packed brown sugar
5 tablespoons butter
3/4 cup chopped pecans, toasted
1 cup sweetened flaked coconut
For the bread, sift the flour, baking soda and salt into a large bowl. Beat the sugar, eggs butter and vanilla in a medium bowl. Add the sour cream, mashed bananas and pecans and mix well. Add to the dry ingredients and stir until well combined.
Pour the batter into a greased and floured large loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan.
For the topping, combine the brown sugar and butter in a saucepan. Cook over medium heat until the butter is melted, stirring to blend well. Remove from the heat and stir in the pecans and coconut. Spoon over the loaf while warm.
Makes one loaf