Banana-coconut bread from Orangette by Jeffrey Alford and Naomi Duguid and Molly Wizenberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on June 06, 2017

    A good bread, love the demerara sugar coated top, gives it a good crunch. However, I could not discern the rum, the coconut nor the nutmeg. I did not have enough dried unsweetened coconut in my freezer, but did have frozen grated fresh coconut, so I thawed some and used that, may be the dried one would impart a more pronounced flavor.

  • e_ballad on November 05, 2016

    What a fantastic recipe. Wonderfully dense & rich. I'm not sure how much the rum contributed to the flavour, but given how tasty this was, I wouldn't risk changing a thing. Our oven took a smidge longer than the cooking time specified.

  • Rutabaga on August 18, 2015

    What a luscious banana bread; it was dense and moist without being doughy, and the demerara sugar topping was inspired. I enjoy the coconut in the bread, although it could be left out. Since I had no rum on hand, I used Kahlua instead (and I accidentally forgot the nutmeg). This is also a good bread for anyone with an egg allergy, as it is egg free.

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