Cherry Coconut Banana Pecan Bread

Lazy weekends sometimes tend to inspire me. We definitely had a lazy weekend this last weekend. It was cold outside and who wants to go out in that? So, since I had a 3 day weekend and Grumpy was going to only be home with me 2 of those days, I decided to be that 4 letter word….that isn’t so dirty after all.  L-A-Z-Y. Grumpy was too….if not more so than me!

In between the TV and computer I would go into the kitchen.  I went out for a bowl of Heart to Heart Cereal and an orange, then later a rice pudding cup (yes, store bought). Later in the day Grumpy got up and went out to make himself a hot beef sandwich with the leftover roast and gravy. I followed him out there and took notice of the two bananas that were too ripe to eat as is. I started thinking about bread and coconut and maraschino cherries and pecans. I made my bread and agonized over the next hour while it baked and the aroma filled the house. I agonized for yet another half hour after I took it out and set it to cool on the counter. I was just dying to cut into that bread.  Finally, after about 30 minutes I decided I could take it no longer.  I sliced off two slices, put a little smart balance butter on top and headed back to my room where I continued to watch my sci-fi movie and got all cozy under covers and savored every bite of that bread.

Cherry Coconut Banana Pecan Bread
Printable Recipe

2 eggs
1/2 cup white sugar

1/2 cup Splenda
2 very ripe bananas, mashed
1 teaspoon almond extract
1 1/2 cups King Arthur While White Wheat Flour
1/2 cup flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup maraschino cherries, chopped

Mix together flour, coconut, baking powder, baking soda, salt, and chopped pecans.

In a large mixing bowl, mash bananas well.  Add eggs, one at a time, and whisk until mixed well. Add sugar and extract. Beat well.  Stir in cherries.
Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

16 servings
Per Serving:
Calories;  165
Carbohydrate: 29
Protein: 3
Fat: 5
Fiber: 2
Sugars: 17


  1. says

    Thanks ladies! Its so good I'm having a piece for breakfast right now. ;o) I've already torn my closet apart and once breakfast is over will be putting it back together minus quite a few things thankfully!

  2. says

    I'm so proud of you for being lazy – you deserve it. And also for eating a store-bought rice pudding – LOL! This bread looks so good – I would not have had your will power and would have eaten it all. :(

  3. says

    Well by the end of the day yesterday Linda I was eating the last bit of that bread. Grumpy had 4 slices total. I ate ALL the rest! lol It also feels good knowing I was lazy and my house STILL looks good today. I don't know how that happened!

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