This moist loaf is perfect for fall. It is robust in both flavor and nutritional content. It can also be made gluten-free by substituting all-purpose flour for gluten-free.
- 1/2 cup of unsalted butter, melted, plus more for the pan
- 2 cups of all-purpose or gluten-free flour, plus more for dusting
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 3/4 teaspoon of kosher salt
- 2/3 cup of light brown sugar
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of mashed ripe bananas (about 3 medium)
- 2/3 cup of sour cream
- 1 cup of packed shredded carrots (about 2 large)
- 1 cup of finely shredded unsweetened coconut
- Heat oven to 375 degrees.
- Coat an 8 1/2 X 4 1/2-inch loaf pan with butter and dust with the flour; tap out excess.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
- In a separate bowl, whisk together the butter and sugar until no lumps remain.
- Whisk in the eggs, vanilla, banana, and sour cream. Stir in the carrot and coconut.
- Stir the wet ingredients into the dry ingredients until just combined.
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean (about 65 to 70 minutes).
- Cool the bread in the pan for 30 minutes.
- Turn out the loaf on a wire rack to cool further.
- Serve warm or at room temperature—or cool completely, wrap, and freeze for up to 2 weeks.