I am the Banana Master. I eat one every day for breakfast on my whole wheat toast spread with almond butter and blackberry jam. But I don’t eat just any old banana. I eat a perfectly ripened banana each and every morning. How can that be possible? Bananas are seemingly only ripe for a split second between green and mush. You know what I’m talking about! Green bananas are bitter, and overly ripe bananas are paste. A perfect banana only has a sprinkling of light brown spots on the skin and no bruises. But when you buy a bunch of bananas they all get ripe at the same time. Alas, I have developed a Banana Master Selection System. It has taken me years to perfect this system however I am willing to share it with you, gentle readers, right now.
When I am in the grocery store, I select 3 or 4 bananas of various stages of ripening. Yes, I am the person who rips a banana off of your perfect bunch leaving a gap in the middle. But when I do this system, I have a banana ripening perfectly every day. Brilliant!
And, my banana selection plan even has a back-up fail-safe bonus plan for the odd day that I miss breakfast, such as when a kindhearted soul brings chicken biscuits to work and I skip my home breakfast. My back-up plan is simple – Tropical Banana Bread.
This banana bread is delicious. I don’t even like banana bread but I do like this one. The coconut saves the day. I love all things coconut so adding it to banana bread makes me smile. I know you will smile, too.
Tropical Banana Bread with Tangerine Glaze
3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
4 tablespoons milk
3/4 cup grated coconut (I used frozen coconut)
3/4 cup chopped macadamia nuts (or substitute with nuts you have on hand)
zest of one tangerine
4 to 5 teaspoons freshly squeezed juice from a tangerine (or use orange juice)
1 cup confectioner’s sugar
Preheat oven to 350 degrees. Cream together butter, sugar, eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add dry ingredients to the creamed mixture alternatively with the milk. Add mashed bananas. Fold in nuts and coconut. Place in a greased and floured 5X9-inch loaf pan. Bake at 350 degrees for 45 – 50 minutes. Reduce the heat to 325 and continue cooking until the center is set. Remove from oven and let bread sit 5 minutes and then remove from pan. To make the glaze, heat the tangerine juice for 20 seconds in the microwave. Pour over confectioner’s sugar; mix well. Add the zest and drizzle over the cooled bread. You can also just use 4 to 5 teaspoons milk, 1/4 teaspoon vanilla extract, and 1 cup confectioner’s sugar to substitute for the tangerine glaze. Both taste good with the bread. Serves 8.