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Island-Style Banana Bread

Give basic banana bread a tropical twist with this quick bread recipe. It makes two loaves: one to share, one to keep.

2.5 by 6 people
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  • Makes: 20 servings
  • Serving Size: 1 slice
  • Yields: 2 loaves (20 slices)
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Stand: 10 mins

Island-Style Banana Bread



  1. Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
  2. Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).

Nutrition Facts (Island-Style Banana Bread)

    Per serving:
  • 191 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 53 mg chol.,
  • 180 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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