Banana And Coconut Bread Recipe
This Banana and Coconut Bread recipe combines ripe bananas and shredded coconut for a moist, flavorful loaf. It uses simple ingredients like flour, eggs, sugar, butter, and baking powder. The natural sweetness of bananas pairs well with the tropical hint of coconut. Ideal for breakfast or a snack, it’s easy to prepare, deliciously soft, and perfect for using up overripe bananas.
Equipment
- Loaf pan (9×5 inches)
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Fork or potato masher (for mashing bananas)
- Cooling rack
Ingredients
- 3 ripe bananas mashed
- 1 cup shredded coconut unsweetened or sweetened, based on preference
- 2 cups all-purpose flour
- 1 cup granulated sugar or 1/2 cup granulated + 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter softened (or 1/2 cup vegetable oil)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts walnuts or pecans, 1/2 tsp cinnamon
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, salt, sugar, and optional cinnamon if using.
Combine Wet Ingredients:
- In a separate bowl, cream the softened butter (or oil) with sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
Mix Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or spoon. Mix just until combined; avoid over mixing. If desired, fold in chopped nuts at this stage.
Bake:
- Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the bread to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best sweetness and moisture. If you prefer a stronger coconut flavor, lightly toast the shredded coconut before adding it.
Avoid overmixing the batter to keep the bread tender and soft. You can substitute butter with oil for a different texture or to make it dairy-free.
Adding nuts like walnuts or pecans enhances crunch and flavor but is optional. Store the bread in an airtight container at room temperature for up to three days or freeze for longer storage.
Nutritional Information
| Nutrition | Amount |
|---|---|
| Calories | 220 per slice |
| Fat | 10g |
| Carbohydrates | 30g |
| Protein | 4g |
| Fiber | 2g |
| Sugar | 12g |