Easy Coconut Banana Bread
User Reviews
5.0
42 reviews
Excellent
Easy Coconut Banana Bread
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An easy-to-make, quick banana bread that is packed with banana and coconut flavor! This coconut banana bread is perfect with a cup of coffee in the morning or as a midday snack!
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Ingredients
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 tsp vanilla extract
- 3 Del Monte Fresh bananas ripened and mashed
- 1/3 cup sour cream
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
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Instructions
- Preheat the oven to 350F. Line a 9x5 loaf with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the vegetable oil and granulated sugar for about 2 minutes, until the sugar in completely mixed with the oil.
- Add in the eggs and whisk well to combine.
- Add in vanilla, mashed bananas and sour cream. Mix well to combine.
- Mix in the dry ingredients. Stir until no lumps of flour is visible.
- Stir in shredded coconut and chopped walnut. Transfer the batter to the prepared 9x5 loaf.
- Top with more shredded coconut and chopped walnuts.
- Bake in the oven for about 45 to 55 minutes until a toothpick inserted in the banana bread comes out clean.
- Let the coconut banana bread cool completely before slicing.
Notes
- Add 1/2 cup semi-sweet chocolate chips for
- .
- To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
- As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
- Let the bread cool completely before slicing it so you can have clean slices.
- If you're allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.
- Add 1/2 cup semi-sweet chocolate chips for banana coconut chocolate chip bread.
- To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
- As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
- Let the bread cool completely before slicing it so you can have clean slices.
- If you're allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
46mg
(15%)
Sodium
254mg
(11%)
Potassium
318mg
(9%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
147IU
(3%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 46mg | 15% |
| Sodium | 254mg | 11% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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