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loaded Banana Bread

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Loaded Banana Bread with; chocolate chips, pineapple, coconut, and pecans. It is moist and so flavourful. This loaf has so many flavors to enjoy.

This loaf freezes well once baked.

It makes an excellent house warming gift for a new neighbor. Wrap the banana bread in a new clean cloth napkin or dish towel, and tie it up with a bow. A simple Christmas gift; just wrap the loaf in colored foil and place a bow on top. Be sure to mark as perishable.

Pack it in your lunch for that mid-afternoon pick me up.

This recipe makes one 9 X 5 inch loaf.

loaded Banana Bread Recipe


2 eggs

6 tablespoons room temperature butter

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/3 cups sugar

1/3cup packed brown sugar

2-1/2 teaspoon baking powder

1/2 cup plain Greek yogurt

1/2 teaspoon salt

2 mashed over ripe bananas

1 – 8 ounce can drained crushed pineapple

1/3cup flaked coconut

1/4 cup mini chocolate chips

1/3 cup chopped toasted pecans


Pre-heat your oven to 350 degrees.

To toast the pecans:

Line a 13 inch X 9 inch baking pan with tin foil. Spread the pecans evenly onto the prepared baking pan and place in the pre-heated oven for 15 minutes. Allow to cool completely.

Prepare a 9 X 5 loaf pan by praying the inside with non-stick cooking spray. Set the loaf pan aside until needed.

In a large bowl; mix together the sugar, brown sugar, and butter. Beat with an electric mixer on medium speed until light and fluffy.

Beat the eggs one at a time into the sugar mixture. Be sure to fully combine after each egg.

Add the yogurt, bananas, and vanilla and beat only enough to combine.

In a small mixing bowl sift the flour, salt and baking powder.

Slowly beat the flour mixture into the sugar/banana mixture only until full blended.

Fold in the pineapple, chocolate chips, flaked coconut, and the toasted pecans.

Spoon the batter evenly into the bottom of the prepared loaf pan.

Bake at 350 degrees for 50 minutes or until toothpick inserted into the center of the loaf comes out clean.

Remove the pan from the oven and place on a wire cooling rack.

Allow to cool for 1 hour before removing from pans.

Wrap your fresh Loaded Banana Bread in plastic wrap and store in the refrigerator for up to one week.

Banana Bread may also be frozen for future use. To freeze wrap in several layers of plastic wrap and label. It will keep for up to three months. Allow to fully thaw prior to serving.


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