Makes 1 Loaf
2¼ Cups All Purpose Flour
¾ Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
¾ Cup Unsalted Butter (1½ Sticks), Room Temperature
1 Cup Firmly Packed Dark Brown Sugar
½ Cup Granulated Sugar
2 Teaspoons Pure Vanilla
3 Large Eggs
1 1/3 Cups Mashed Bananas (About 3 Large or 5 Small Sweet Florida Bananas)
3 Tablespoons Crème Fraiche
1 Cup Sweetened Shredded Coconut, Toasted Lightly and Cooled
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray such as Pam.
In a bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle attachment cream the butter with the sugar, beat in the vanilla. Add the eggs one at a time, being sure each egg is incorporated before adding the next. Add the banana and crème fraiche. Add the flour mixture all at once and beat the batter until it is just combined. Fold in the coconut.
Pour the batter into the prepared loaf pan and bake the bread 1 to 1¼ hours, or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Using a thinly bladed knife loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
Banana-Toasted Coconut Bread