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Friday Feast: Raisin-Coconut Banana Bread

August 14, 2009

When we have guests at our house — like we have had for the past few weekends — I like to have something around for everyone to snack on, whether it’s for breakfast, dessert, or a post-digging-up-a-pipe meal in the midafternoon. Banana bread is great for this type of thing. My boss, Lauren, gave me this recipe over a year ago, and it has received rave reviews each time I’ve used it.

Raisin-Coconut Banana Bread


Preparation Time: 20 minutes

Cook Time: 55 minutes

Cleanup Time: 10 minutes


1 1/2 cups all-purpose flour, sifted before measuring (sifting, albeit annoying, is important)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Sun-Maid Seedless Golden Raisins (yum!)

1/2 cup chopped walnuts

1/2 cup shredded coconut

   In a separate bowl:

2 eggs beaten

1 cup mashed, very ripe banana

1/4 cup oil

  • Preheat the oven to 350 degrees, and grease an 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
  • In a large bowl, mix the first 8 ingredients. In a separate bowl, mix the last three.
  • Then, add the liquid mixture to the flour mixture and stir just until it is moistened.
  • Pour the batter into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool on a wire rack 10 minutes before removing from the pan. (This is important. If you do it immediately, most of the bread will stick to the pan.)

Enjoy! It’s sure to be a family favorite… it is for mine!

2 Comments leave one →
  1. Kelli permalink
    August 16, 2009 6:58 am

    Hey Kate! I made this yesterday. Just left out the nuts and used 1/2 whole wheat flour-it’s delicious! Thanks for the recipe.

  2. Kim permalink
    August 16, 2009 6:02 pm

    And why didn’t the pipe-diggers get this banana bread? Did I miss this tasty snack when I was running Publix and Lowe’s for the pipe-diggers?

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