This may be the best banana bread I’ve yet to bake. But that doesn’t mean I’m going to stop testing other variations. It’s not too dense and has a nice crumb but it’s not crumbly like some banana breads.
I’m also a huge fan of coconut and nuts in general. I’d gladly add walnuts or pecans to most anything. As good fortune would have it, I remembered that a friend had gifted me with a bag of black walnuts; so in went 3 ounces that I had coarsely chopped.
I also had some Cream of Wheat left from another recipe. It’s doubtful that I will ever eat a bowl of cream of wheat so I added half a cup just to use some of it.
Butter for preparing loaf pan
1/2 cup (1.25 oz / 35 g) unsweetened coconut, toasted
Generous 1/2 cup (3 oz / 85 g) chopped walnuts or pecans, toasted
1 cup (8 oz) ripe bananas (about 2 large or 3 medium bananas)
1 3/4 cups (8 oz / 225 g) unbleached all-purpose flour
1/2 cup (3 oz / 85 g) cream of wheat
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup (2 oz) whole milk, room temperature
1 teaspoon pure vanilla extract
8 tablespoons (4 oz / 115 g) unsalted butter, room temperature
1 cup (7 oz / 200 g) granulated sugar
2 large eggs, room temperature
Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (approximately 10 x 5 x 3-inch) loaf pan and line with parchment paper leaving the paper to extend over the sides of the pan.
In a medium bowl weigh out 8 ounces of ripe bananas and mash with a folk. In a large bowl, whisk together flour, cream of wheat, baking soda, and salt. In a glass measuring cup, measure out milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time continue beating until completely incorporated, about 1 minute. Add the mashed bananas and beat for about 30 seconds. Mix in the milk and vanilla. Add the flour and milk mixtures in 2 batches alternating between flour and milk and stirrring on low speed until just incorporated, about 30 seconds total. Add coconut and nuts, if desired, and using a rubber spatula fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean, about 60 – 70 minutes.
Transfer to a wire rack to let cool for 10 to 15 minutes then gently lift the bread out of the mold using the overhanging parchment paper.
DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.
