The fragrance that fills the house as it cooks is alluring. It was so hard to wait a bit after it came out of the oven to let it cool...well at least a little...although it was still warm.
What a mouthful! The flavors of coconut and banana are followed by the date and pecan and molasses goodness. It is flavorful from the whole wheat flour I used, super moist and hard to resist.
The next day, chilled and sliced thin, spread with cream cheese and cut into fingers, it's also an elegant accompaniment to a nice cup of hot tea. This might be the best banana bread I've ever made. Next time I might make some rum flavored syrup to pour over while it's hot. That would be perfection.
Tropical Banana Bread
based on my mom's banana bread in Family Food, June 1994
makes one loaf
makes one loaf
1/2 cup butter, softened
1/4 cup molasses, dark is best
1/2 cup granulated sugar
2 eggs, beaten
3 ripe bananas (or 2 large), mashed
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup chopped pecans
1/2 cup chopped pitted dates
1/2 cup shredded coconut
Preheat oven to 350 degrees F. Grease and flour a 9 x 5 x 3 inch loaf pan.
Beat butter, molasses and sugar together until fluffy. It's OK if it looks curdled.
Add eggs and banana pulp and beat well.
Add sifted dry ingredient's, vanilla, and buttermilk. Mix just until dry ingredients are incorporated. Stir in nuts, dates, and coconut.
Pour into prepared loaf pan. Bake about 1 hour. Test for doneness with a toothpick in center. When done, toothpick comes out clean or with a few crumbs on it. Cool well. Store overnight before cutting...if you can wait that long. A serrated knife makes cutting easier.