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    Banana Bread: Yolqueria


    • 1 1⁄2 cup all purpose flour
    • 1⁄2 teaspoon baking soda
    • 1⁄4 teaspoon salt
    • 2 ripe bananas
    • 1 cup sugar
    • 3 tablespoons vegetable oil
    • 3 tablespoons buttermilk
    • 1 tablespoon vanilla extract
    • 2 large eggs
    • 1⁄4 teaspoon banana flavor (optional)*
    • 1⁄2 cup shredded sweetened coconut
    • 1⁄2 cup chopped pecans/walnut or a combo 1⁄2 cup cinnamon flav-r-bites (optional)*
    • 2 tablespoons sparkling sugar (optional)*


    • Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with cooking spray and set aside.
    • In a bowl, whisk together flour, baking soda and salt… set aside.
    • In a mixer fitted with a paddle, beat together bananas, sugar, oil, buttermilk, vanilla, eggs and banana flavoring until relatively smooth.
    • Add in coconut, nuts and flav-r-bites.
    • Add in flour mixture and mix until well combined.
    • Pour into prepared pan. Sprinkle with sparkling sugar and bake for 30 minutes.
    • Remove and cover with foil and bake for an additional 30 minutes or until a cake tester inserted comes out clean.
    • Remove loaf from pan and let cool before slicing.
    • Bread can be held at room temp, wrapped well in plastic wrap for up to 4 days or frozen for up to 3 months.
    Recipe courtesy of Yolqueria
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