Coconut Banana Bread
User Reviews
4.9
Coconut Banana Bread
Description
Coconut Banana Bread brings together mashed overripe bananas and shredded coconut to create a loaf with a moist crumb and subtle coconut undertones. The batter is made by creaming softened butter with sugar, then incorporating eggs, bananas, and vanilla before gently folding in the dry ingredients including flour, baking powder, salt, and more coconut. Baking at 350°F in a loaf pan produces a golden crust with coconut sprinkled on top for added texture. This bread has a soft and slightly shaggy texture, ideal for slicing.
The natural sweetness of bananas pairs with the slight crunch and chewy notes of coconut, providing a pleasant variation from traditional banana bread. Its moderately rich butter content enhances flavor without overwhelming, and the vanilla extract adds a sweet aroma. The bread serves well for breakfast alongside coffee or as a midday snack.
For best results, cool the bread completely before storing it in an airtight container to maintain freshness up to four days. Using unsweetened coconut keeps sweetness in balance, but sweetened coconut can be substituted if a sweeter profile is desired. The loaf can also be frozen whole or sliced, with slices separated by parchment paper for convenient thawing.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut plus a tablespoon for sprinkling, shredded
- 1/2 cup butter softened
- 3/4 cup sugar granulated white
- 2 egg lightly beaten, large
- 3 banana you need a cup and a half of mashed bananas, overripe
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F.
- Generously butter the inside of a (9x5) loaf pan.
- In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
- In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
- Add the eggs, and mix well.
- Add the mashed bananas and vanilla and beat until smooth.
- Fold in the mixed dry ingredients, until just combined. Don't over blend!
- Pour the batter into the prepared loaf pan - it will be slightly shaggy.
- Sprinkle a small amount of coconut on top.
- Bake until golden and a toothpick comes out clean - about 50 minutes.
- Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
- Slice, and devour.
Notes
- Cool the banana bread completely before storing in an airtight container to keep it fresh for up to four days.
- Unsweetened coconut is recommended for balanced sweetness, but sweetened coconut can be used as preferred.
- Almond extract may be used as a substitute for vanilla extract to vary the flavor.
- The baked loaf freezes well; wrap whole or freeze individual slices separated by parchment to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 185mg | 8% |
| Potassium | 129mg | 3% |
| Sugar | 14g | 28% |
| Vitamin A | 275IU | 6% |
| Calcium | 46mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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