Tuesday, February 24

How to Use Up Ripe Bananas? Make Banana, Coconut, and Date Bread.

I wasn't gonna do it. I swear.

ban coconut bread loaf

I was determined to get through all four posts of how to use up ripe bananas without making a banana bread. Because, really, does the world need one more banana bread recipe? After eating this banana, coconut, and Medjool date bread, I can say with certainty, Yes, it does.

ripe bananas

Each bite of this satisfying banana bread is chock full of creamy banana, toasted coconut, crunchy walnuts, and sticky, sweet Medjool dates. Enjoy it plain or toasted with a dab of butter. Or, if you really feel like splurging, top it with a thick layer of peanut butter, because everything's better with peanut butter.

ban coconut bread stacked

Dear Readers,

Please note that on March 1, 2009, I made a correction to the recipe below and have updated the recipe page. It should have 1 cup of low-fat buttermilk, not two. My apologies for any inconvenience this may have caused. Thanks, Bev!


Must-Make Banana, Coconut, and Medjool Date Bread
Made with fragrant toasted coconut, succulent Medjool dates, and crunchy walnuts, this is one unforgettably moist, delicious banana bread.

Print recipe only here.

1 cup lightly toasted shredded sweetened coconut
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup light brown sugar
2 large eggs plus 4 egg whites
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
2 small very ripe bananas (about 1 cup)
1/2 cup pitted, coarsely chopped Medjool dates
1/2 cup walnuts, coarsely chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Coat 1 (8 1/2 X 4 1/2 -inch) loaf pan with cooking spray.

To toast the coconut, place in a dry skillet over medium-low heat, stirring occasionally, until fragrant and lightly toasted, about 5 minutes. Set aside.

In a medium size bowl, whisk the flours, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, beat brown sugar and eggs. Add buttermilk, oil, and vanilla; beat until batter is smooth. Lower the speed; add the bananas and beat briefly (it's ok if the batter has a few lumps).

Add the flour mixture to the egg mixture and mix until just incorporated. Using a rubber spatula, fold in the dates, walnuts, and toasted coconut. The batter will be thick. Pour the batter into the pan. Bake for 60-75 minutes, or until the top is a deep golden brown and a cake tester inserted into the middle comes out clean. Check the bread about halfway through. If you feel like the top is getting too brown, then tent the pan with a piece of aluminum foil and continue baking. You can also place the pan on two stacked baking sheets in the center of the oven to prevent the bottom of the bread from getting too browned.

Transfer the bread to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.

If you missed the previous three posts on how to use up ripe bananas, then you can check them out here:

Mini Banana Bundt Cakes with Sticky Maple Syrup Glaze

Comforting Banana, Oatmeal, and Raisin Cookies

Low-Fat Banana, Cranberry, and Honey Mini Muffins

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Wendy said...

Oooh, lovely. Would this toast well? I'm looking at that last picture and thinking I'd like it toasted with a smearing of butter. :)

Chris said...

It certainly looks like the world needs another banana bread recipe because the crust on yours looks delightful! I'm not a fan of cake-like "breads" (read: most banana breads that are basically square muffins that are basically cakes) so this looks like my kind of banana bread recipe.

Snooky doodle said...

this looks great! I really like the nice flavour combination. this is really a banana bread with a twist :)

Michelle said...

Hey, I don't think there could ever be enough banana bread in this world. Yours looks delicious! You know what though, I never have old bananas to use up. I'd have to purposely let them sit there and not eat them :-)

Kara said...

Love the idea of adding delicious toasted coconut - I will second your sentiment that the world needs another banana bread if it's this one!

(and YEA, you're back - I was afraid we'd lost you forever!)

Rosa's Yummy Yums said...

One great combo! Making banana bread is still one of the best ways of using overripe bananas...



Laurie said...

This looks so healthy ! I don't bake often enough with whole wheat flour but this recipe sounds so moist and delicious! I have a brand new bag of coconut to use too.. thanks for sharing this recipe Susan!

Heather said...

yum! that sounds like a delicious way to start the day! (or for dessert ;) )

Anonymous said...

Totally tropical and delicious.

Elyse said...

Yum! Nothing wrong with a banana bread--especially when you're adding coconut! Yum, yum, yum. I can't wait to try this one for myself!

Anonymous said...

Why yes, I do have some bananas to use up, how did you know? This looks gorgeous!

T.W. Barritt at Culinary Types said...

OK, how did you end up with so many ripe bananas? Was it an impulse purchase? An uncontrollable craving?

The Italian Dish said...

Oh, that's funny. Can't fight making banana bread when you have to use up a bunch of bananas. But it's got such yummy stuff in it - dates, walnuts - looks great.

janetfaye said...

I love Banana Bread and Medjool Dates, and your recipe looks so delicious!

Anonymous said...

If only I had enough of those key ingredients in the house at once! Photos and recipe look wonderful.

Jade said...

Sometimes I think I subconsciously (ok, so maybe consciously) let bananas go bad just so I have a good excuse to make banana bread. Oops, bananas are over ripe, i guess i'll just *have* to make banana bread.

Rita said...

Hummm, looks so good, I love the incorporation of dates, I bet it must make for a sweet sweet bite.
Thanks for sharing!

Culinary Wannabe said...

I just made banana bread last night. I don't think I could ever get enough of it, and I love to see different versions. I bet the dates are really great!

ames said...

I actually have ripe bananas at the moment too, must be fate!

The Food Hunter said...

That sounds delicious. I can't wait to try making it.

Annie said...

Your right we do need another banana bread recipe after seeing this one!
Wow, it sounds so delicious...
P.s. wondering if you got my email requesting some RI recipes?? I'm not sure if it went through.

Anonymous said...

Mmmmm....banana and coconut sounds utterly tropical! And delicious!

Unknown said...

I've always loved banana bread, so I love having another one to try!Looks delicious!

Brilynn said...

I just made banana ice cream, you should definitely give that a try. The banana makes it even smoother and creamier!

michaela said...

i make a very similar recipe, but the dates would be an excellent addition the the tropical flavors of banana and coconut.

Anonymous said...

Another banana bread recipe? Another soup recipe? Another sunshiney morning? Yes to all!

PS Your bananas look a little under-ripe? It takes a long time to reach maximum ripeness, but it's worth it! Here's pictures to show how dark you can go! (And I have one in the pantry right now which is even darker ... )

Anonymous said...

Great recipe...now I know what to do with the bananas that are sitting on my fruit basket. Thanks!

Andrea Meyers said...

You can make as much banana bread as you like! That looks perfect.

Anonymous said...

Awful to admit it, but I don't think I've ever used dates in anything I've made. Looks like this banana bread is a perfect excuse to give them a try. Very nice...

Elle said...

Truly a must make next time I have enough bannanas. Sounds like an oasis all by itself.

Anonymous said...

This is a great way to save ripe bananas. I usually make chocolate banana bread with them. Chocolate, coconut and dates must make a great combination. A must try.

RecipeGirl said...

I caved and created a new banana bread recipe the other day too. Mine has cinnamon chips :) This one looks great. I recently used dates in a bread and I was really pleased with how well they worked out. I'm not a big fan of nuts, but that toasted coconut is a great idea!

Susan from Food Blogga said...

wendy-Yes, it does. :)

chris-How sweet of you to say. Thanks.

snooky-Thank you so much!

michelle-Glad to hear that!

kara-Thanks. That made me feel good.

rosa-I completely agree.

laurie-You're so welcome.

heather-It's great for both. Trust me. :)

elyse-Bananas and coconut are perfect together.

alisa-Thank you so much!

tw-I buy about 10 a week!

italian dish-I can't resist dates.

janet-Then you'll love this!

erica-Thank you!

jade-I like the way you think. :)

rita-Sweet indeed!

culinarywannabe-I really love them, especially in quick breads.

ames-Fate indeed!

foodhunter-I hope you enjoy it!

annie-Thank you! I'll email you this week.

kate-Thanks a bunch!

lynda-That makes me feel good! Thanks!

brilynn-Oh, yum!

michaela-I appreciate that!

alanna-I let them go darker, but the more yellow ones take better pics. :)

juliana-You're welcome!


kellypea-What?! Go buy some, girl! ;)

elle-Wow! Thanks!

farida-Choc in this bread would be divine. I've got to try that. Thanks!

lori-Ooh, cinnamon chips sound delicious. Thanks for the idea!

Spryte said...

That looks so good!

giz said...

Not only did you make banana bread which is one of my very favourites. You also added two more of my favourite ingredients and blew the roof off banana bread.

Anonymous said...

I thought the batter was awefully thin! I didn't get an email about the update. It turned out delicious anyway! We had it for breakfast this morning. I'm glad it wasn't a disaster!

LoveAffair Cakes by mirela said...

never enough of banana breads. Although this is american recipe,we adopted it in Europe too..