Ingredients
1¾cupsall purpose flour,spooned into measuring cup and leveled off
¼tspsalt
1½tspbaking powder
½cupunsalted butter,(1 stick) melted
¾cupsugar,plus 2 tbsp more
2large eggs
3cupsvery ripe bananas,(about 3 bananas) mashed with a fork until smooth
1tspvanilla extract
½cupunsweetened coconut,shredded
½cuppecans,toasted and chopped
Preparation
Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, salt, and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
Add the flour mixture to the bowl and mix at low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts. The batter will look lumpy.
Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean. The tester should not be totally dry; the bananas keep it moist and the top is golden brown. Do not overcook.
Let the loaf cool in the pan for about 10 minutes, then turn it out onto a rack. Slice while still warm or store in an airtight container.
Serve and enjoy.
