Easily turn classic banana bread into a delicious banana bread filled with, rich buttermilk, sweet coconut and toasted pecans. 🍌
Banana Bread is one of my favorite quick breads! I have several recipes on the blog, but this coconut, pecan variation is the best. This simple banana bread is moist, delicious and filled with, bananas, sweet coconut and toasted pecans. Buttermilk is my secret ingredient to making banana bread that stays tender, moist and flavorful.
When making banana bread or any quick bread you want to make sure you don't over mix the batter. Just combine and mix all the ingredients until moistened or you will end up with a dense loaf. I also like to sprinkle a little sugar on the top just before baking which gives the top of the banana bread a slightly crisp crust.
Enjoy this banana bread warm out of the oven or toasted with a slather of butter! If you're tired of the same old banana bread, bake up a loaf of the coconut, pecan version instead! I think you will love this delicious twist on every ones favorite classic bread.
How to Store Banana Bread to keep it fresh
Cool the banana bread COMPLETELY (this is important). Place a paper towel the bottom of an air tight container and place the bread on top. Add second paper towel over the top, cover and store at room temperature for 3-4 days. The paper towels will absorb any of the excess moisture.
Banana Bread can also be wrapped in plastic wrap and stored in the refrigerator for up to 1 - week. When you take the banana bread out of the refrigerator you may want to warm it in the microwave for about 10 -15 seconds to soften and restore the moisture. To store longer wrap the banana bread in plastic wrap and then foil and freeze.
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