Banana bread-that’s what comes to mind when you end up with uneaten overripe bananas. That’s true-isn’t it? And there are few people who do not like banana bread! This particular recipe has a bit of a tropical twist (with the addition of coconut and pecans) to it which I think you will enjoy.
The advantages of using a countertop Convection-Steam oven or CSO, is that you can use it throughout the hot summer to bake and roast food for your family without heating up the rest of the house. The steam in the CSO also makes for more moist baked goods and less cracking in the tops of cakes and bread-another plus.
The original recipe called for baking this banana bread at 350 degrees F for 50-55 minutes. With the countertop CSO, the baking temperature on the Bake-Steam setting needs to be set at 325 degrees F and baked for only 35 minutes. A toothpick inserted in the center should come out clean. If you need to, you can bake it for longer, upping the baking time by 5 minutes at a stretch. To make removal of the bread (or any cake or loaf) easier to remove, you can line the pan with a parchment “sling” so you can lift the loaf out of the pan with the parchment handles you have made by using a sling.
I do not mash my overripe bananas before mixing in the other ingredients as I enjoy tasting little chunks of bananas in my finished bread, but if you would like a smoother batter, mash the bananas before you add the other ingredients.
As an added dimension of flavor, roast your pecans at 350 degrees F on the Bake setting, for 4-5 minutes to toast them before adding them to the batter. Be sure to let the pecans cool before you add them to the raw batter!
While making this recipe, I chose to make two smaller loaves to give as gifts-easy to do with the disposable loaf pans available now. Just cut the baking time by 10 minutes.
- 1¾ cups all-purpose flour, spooned into a measuring cup and leveled off
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup plus 2 Tablespoons sugar
- 2 large eggs
- 1 cup very ripe bananas, mashed with a fork until smooth (about 3 bananas)
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped
- Grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, salt and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined.
- Beat in the eggs, bananas and vanilla extract.
- Add the flour mixture to the bowl and mix on low speed until just combined. Do not overmix..
- Gently stir in the coconut and nuts (the batter will look lumpy).
- Pour the batter into the prepared loaf pan and bake on the Bake-Steam setting of your CSO, 325 degrees F for 35 minutes.
- A toothpick inserted into the center of the loaf should not be totally dry (the bananas keep it moist).
- The top of the banana bread should be a golden brown when done baking.
- Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto a wire rack to finish cooling.
- Slice while it is still warm and serve. If not serving while warm, the loaf can be cooled completely, then wrapped with plastic wrap or placed in an airtight container.
Hope you enjoy baking with your countertop CSO! Bon Appetit!