This recipe was born from the Annual Cleaning Out of the Fridge that happens twice a year when we shift households. It is very moist, with a good coconut-banana flavor, not too sweet, and slices freeze well.
1/2 cup butter, room temp
8 oz cream cheese, room temp
1 c sugar
2 eggs
1 cup mashed ripe bananas, about 2 large or 3 medium
1/2 tsp salt
1 tsp baking soda
1 cup flour
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans
1 tsp. vanilla
Preheat your oven to 350 and butter a loaf pan.
With a mixer, beat butter and cream cheese well. Add sugar and beat until fluffy. Add eggs one at a time. Put away your mixer and follow the rest of the directions with a spoon or spatula.
Add the bananas to the butter mixture. In a small bowl sift salt, baking soda, and flour together and incorporate into the banana mixture. Mix in the coconut, nuts, and vanilla.
Turn batter into the loaf pan and bake for about 50-55 minutes until a skewer comes out clean. Turn onto a rack and cool before slicing.
