Easy Coconut Banana Bread
User Reviews
5
Easy Coconut Banana Bread
Description
Easy Coconut Banana Bread uses mashed ripe bananas as the main moistening agent, combined with shredded coconut and chopped walnuts for texture and flavor. The batter mixes oil and sugar first, then eggs, vanilla, bananas, and sour cream before folding in dry ingredients and coconut and nuts. Topping the loaf with extra coconut and walnuts creates a textured crust. Baking at 350°F for 45 to 55 minutes ensures the loaf is cooked through, tested by a clean toothpick. The bread has a tender crumb and coconut-enhanced moistness, complemented by the crunch of walnuts.
Once cooled, this bread can be sliced cleanly, perfect for breakfast or a snack. The combination of banana and coconut gives it a balanced sweetness and interesting texture while the walnuts add a nutty depth.
If desired, semi-sweet chocolate chips can be added for a chocolate variation. Toasting the coconut beforehand deepens its flavor and aroma.
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 egg room temperature
- 1/2 tsp vanilla extract
- 3 bananas ripened and mashed, Del Monte Fresh brand
- 1/3 cup sour cream
- 1/2 cup coconut shredded
- 1/2 cup walnuts chopped
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
- Use ripe bananas with brown spots for best banana flavor in the bread.
- To boost flavor, toast shredded coconut in a pan over medium heat for 5-10 minutes before mixing into the batter.
- Adding 1/2 cup semi-sweet chocolate chips can create a banana coconut chocolate chip version.
- Omit walnuts if allergic or preferred; the bread will still be moist and flavorful.
- Let the bread cool completely before slicing to get clean, even slices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
