This is by far the absolute BEST banana nut bread recipe that I have ever had!! I have a 5 year old that always wants me to make it!!! He loves the topping!!!!
Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread
More From Southern Living
Bake: 1 Hour
Cool: 50 Minutes
- 3/4 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
- 1 cup chopped pecans, toasted
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup firmly packed brown sugar
- 1/4 cup milk
- 1 cup sweetened flaked coconut
- 1 cup chopped, toasted pecans
- 2 teaspoons vanilla extract
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
- Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.
- While bread is baking, stir together 1/4 cup butter, 1/4 cup sugar, brown sugar, and milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract.
- Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
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