Don't you just love free time?

I love those rare lazy Sunday mornings. The type of day when your "To Do" list really can wait. I always manage to fill those times with baking. I never seem to keep the same recipe in my repertoire, even though it may be tried and true, I always gotta try a new one. It must be the alpha in me that always thinks there must be something better and I have to be the one to find it.

Well, this is a good one; I will move this one up the ladder and do this one again. I love the integration of toasted coconut in this. Of course I will continue to strive to find the ultimate banana bread but this is wonderful and was a successful morning. Don't you just love when a new recipe gives you everything you imagined? How fun is that!

Banana-Coconut Walnut Bread

Banana-Coconut Walnut Bread Recipe

Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Ingredients

• 1/2 cup flaked, sweetened coconut
• 1 cup chopped macadamia nuts
• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs , beaten lightly
• 6 tablespoons unsalted butter , melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first four ingredients, coconut, and nuts together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature 

Recipe by Cook's Illustrated 

Kim's Note: I prefer walnuts, so I made the obvious substitution :)