So I have to fess up. All day yesterday, I debated on whether to share this recipe with you or ditch it and find a new one. I strongly suspect the recipe itself is good, but my error in judgment created a less an aesthetically pleasing bread. Then, I remembered, this blog is not named, “I’m perfect” for a very good reason. I decided to share the recipe after all because I think the recipe is fine and this was a good opportunity to reiterate my blog’s mission: None of us are perfect and we should learn to be content when we have truly done our best. Mistakes are not a sign that we did not do our best.
Toward the end of this recipe, I will fill you in on my mistake so you can guard against it in your own kitchen. To my faithful readers who checked back on Sunday for the recipe, my apologies, I hope you understand! 
Banana Coconut Bread
Ingredients:
2 eggs 1/2 cup flaked coconut
1 cup white sugar 1 1/2 teaspoons baking powder
1/2 cup melted butter 1/2 teaspoon baking soda
1 cup mashed bananas 1/2 teaspoon salt
1/2 teaspoon almond extract 1/2 cup chopped walnuts or pecans (I tried cashews and they worked well)
1 1/2 cups all-purpose flour 1/2 cup chopped maraschino cherries
Directions:
- Preheat oven to 350 degrees
- Combine flour, flaked coconut, baking powder, baking soda, salt, nuts, and cherries.
- In a separate bowl, beat eggs until light and somewhat fluffy. Add sugar and melted butter and beat well. Stir in almond extract and mashed bananas.
- Add flour mixture, stirring just enough to combine. Pour into greased loaf pan.
- Bake at 350 degrees for one hour or until an inserted toothpick comes out clean. Let it stand for 10 minutes and remove from the pan.
The problem came about 45 minutes into baking. The bread smelled delicious, the top was golden brown and the cake tester came out clean. Or so I thought. I pulled it out of the oven, let it cool slightly, and attempted to remove it from the pan. Not only was it sticking to the bottom, despite my greasing the pan, I also noticed the middle was not firm after all. Frustrated, I put it back in the oven for the remaining 15 minutes, hoping the top would not turn a brownish black as opposed to the beautiful brown that it was at that moment.
15 minutes later it was definitely done. After letting it cool for 10 minutes, again, it still did not want to release from the pan. So, out came a large spatula and I helped it along. The results are not pretty. This would be why you see a picture of ripe bananas as opposed to the Banana Coconut Bread turned Banana Coconut Crumble.
Please tell me I am not the only one to have a fiasco like this in the kitchen! I consider myself a good cook and I had every indication that the bread was done the first time out of the oven. At least it still tastes great!
Other places you will find this post: Mouthwatering Mondays by A Southern Fairytale Your Life, Your Blog at Real Life Finding Freedom Friday at Cents to Get Debt Free, Frugal Flop editionYou can leave a response, or trackback from your own site.
{ 6 Comments }
Sounds great…except for the cherries. I don’t really care for maraschino cherries. I find that banana bread always takes way longer than the recipe says it will take to bake. Not sure why?
I’ve not had that happen with banana bread, but last friday was my mom’s birthday so we had them over for dinner. I made her a bautiful 2 layer white cake with white icing, dark chocolate shavings and red respberries on top. It looked beautiful – when I put it in the fridge. When I took it out to serve, however, I dubbed it earthquake cake. For some reason the top layer spilt into 3 large pie pieces and was pulling apart! I had leveled everything perfectly and I can’t figure out why else that would happen.
Oh well – still tasted good!
Heather,
Oh no, it sounds like it was beautiful! At least it was still delicious!
I have an “Earthquake cake” recipe that looks hideous but tastes so good its requested at birthdays. At least that one is supposed to look bad.
Thanks for sharing!
Heather @ Just Doing My Best
OMG, that sounds more like cake! I am notorious for not noting the time when I put something in to cook, so I’ve had several cakes-sticking episodes!
-Blue
Blue,
It certainly tastes like cake, though heavier, delicious! Glad I’m not the only one with kitchen mishaps. Thanks for reading and commenting!
Heather
WoW. The bread/crumble sounds delicious! I’ve had many cakes and breads stick in my learning experience. I, too, consider myself a good cook and simply see it as a new way to eat it:)
Mom of Faith,
That’s true, just a new way to eat it. I might get creative for the kids breakfast and add a little yogurt and sliced banana for a breakfast parfait!
Heather
Wow! What an idea! Bananas, coconut, and bread. Does it takes like reg. banana bread with a kick? Meanwhile, yes, I think we have all had such mishaps. Hey, it’s the heart behind it, right? So next time you’ll try adjusting the temp and go from there.
Ginger
Ginger,
Yes, it tastes just like regular banana bread with a little more flavor, think tropical but not too overpowering. I actually might add a touch of pineapple next time. Yes, its the heart behind it and lucky for me, kids are usually blind to anything but the heart. Thanks for reading and commenting!
Heather
sounds delicious MMMMM MMMM GOOD
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