During our quarantine days, many of us tried our hand at mastering the fine art of baking with yeast. Fortunately, there are some wonderful recipes that don’t require that skill, like the following recipe for Banana and Coconut Loaf from Linda Collister’s Quick Breads (Ryland, Peters & Small)
Banana and Coconut Loaf
• 3/4 cup unsweetened shredded coconut
• 7 tablespoons unsalted butter, softened
• 1/2 cup packed light brown sugar
• Grated peel of 1 lime
• 2 extra-large eggs, beaten
• 3 medium bananas, very ripe (about 1 cup
• 3 tablespoons plain yogurt (not fat-free)
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A good pinch of sea salt
• 1 8 x 4 x 21/2-inch loaf pan, greased and
base-lined with parchment paper
- Preheat the oven to 350 F.
- Put the coconut in an ovenproof dish and toast in the
heated oven for about 3 minutes until a light gold color. Let
cool until needed.
- Put the butter into a large bowl, add the sugar and the
grated lime peel. Beat well with a wooden spoon or electric
mixer. Gradually beat in the eggs.
- Using a fork, mash the bananas fairly roughly so they keep
a bit of texture. Add to the bowl together with the coconut.
Halve the lime and squeeze out the juice, then add 1
tablespoon of the juice to the bowl with the yogurt. Mix in
- Set a strainer over the bowl and sift the flour, baking
powder, baking soda, and salt onto the mixture. Mix in
well, then scrape the mixture into the prepared pan and
smooth the surface.
- Bake for about 1 hour until golden and a skewer inserted
into the center of the loaf comes out clean. Carefully
remove from the pan and let cool on a wire rack. Serve
thickly sliced. Best eaten within 3 days. Can be frozen for
up to 1 month.