Coconut Pudding Banana Bread
The mix of coconut and banana turned out fantastic in this unique banana bread.
Coconut banana bread, coconut pudding banana bread
Two Pink Peonies
Bundt cake pan or two loaf pans (9 x 5 inch)
mashed with a fork
instant coconut pudding mix (about 3.5 ounces), unprepared
French vanilla instant pudding may also be substituted
canola or vegetable oil
all purpose flour
pure vanilla extract
sweetened coconut flakes
Begin by preheating your oven to 350 degrees.
Grease a bundt cake pan or two loaf pans and set aside.
In a mixing bowl combine the flour, salt, baking soda, baking powder, sugar, and brown sugar.
Add the eggs, oil, vanilla extract, coconut pudding mix, and mashed bananas.
Mix well with a hand mixer for 3 minutes or until the batter is smooth.
Stir in one cup the coconut flakes with a large wooden spoon or spatula.
Pour mix into the greased bundt cake pan or two loaf pans.
Add the remaining ¼ cup of coconut flakes on top and then cover with aluminum foil.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out clean from the middle. If desired, remove the aluminum foil the last 5 to 10 minutes of baking to toast the coconut flakes.
If using a bundt cake pan, adjust the cooking time to 60 minutes at 350 degrees.