A young friend of ours had brought a loaf of the best banana bread I¹ve
ever eaten to our house a couple weeks ago and I was intrigued by its
inclusion of coconut.* It was moist and totally yummy, with a lime
juice-powdered sugar glaze on top. I had to make it and did so
yesterday. It's from the Magnolia Bakery in NY. It's baked in a tube
pan and since I never bake quick breads in a tube pan, I got to thinking
of it as a cake, which led to wondering what the distinction is between
cake and a sweet quick bread.

Here's the recipe. I converted some of the volume measures to weight:

Banana Bread (Magnolia Bakery, NYC recipe)

3 cups flour (24 ounces)
1-1/2 teaspoons baking soda (8 grams)
3/4 teaspoon cinnamon (1 gram)
3/4 teaspoon salt (6 grams)
3/4 cup canola oil
1-1/2 cup sugar (11 ounces)
3 eggs, room temperature, well beaten
1-1/2 teaspoons vanilla
1-1/2 cup ripe bananas, mashed (14 ounces, 4 small bananas)
3/4 cup sour cream
1-1/2 cups chopped toasted pecans
3/4 cup coconut (2 ounces)

1. Preheat oven to 350 degrees.

2. Sift together dry ingredients. Beat oil and sugar, add eggs,
vanilla, bananas, and sour cream. Mix well. Add dry ingredients and
mix well; add nuts and coconut. Pour batter into greased and floured
10" tube pan and bake for 60-70 minutes.

3. Let cool an hour before removing from pan.

4. When cold, glaze with a mixture of 1/2 cup powdered sugar and 1-1/2
tablespoons fresh lime juice.

First made June 8, 2011. Did not use the nuts. Skeptical about letting
the bread cool for an hour in the pan and then getting it neatly out of
the pan, I cut a parchment circle for the bottom of the pan and cut a
hole in the middle to accommodate the tube; greased the parchment but
did not flour it.

Recipe, details, and pictures are also on my website,
<http://web.me.com/barbschaller>.
--
Barb,
The Best Banana Bread I've Ever Eaten, June 8, 2011;
http://web.me.com/barbschaller