Banana Bread Coconut Recipe
This Banana Bread Coconut Recipe blends ripe bananas and shredded coconut into a moist, flavorful loaf. Easy to make with simple ingredients like flour, eggs, and sugar, it offers a tropical twist on classic banana bread. Perfect for breakfast or snacks, it’s delicious warm or toasted, with options to add nuts or chocolate for extra indulgence.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- 1/2 cup melted butter or coconut oil
- 1/2 cup granulated sugar adjust to taste
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
- 1 cup sweetened shredded coconut or unsweetened, if preferred
- 1/4 cup coconut milk optional, for extra moisture
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup chocolate chips optional
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare a loaf pan by either greasing it and lining it with parchment paper or spraying it with non-stick spray.
- In a large bowl, mash the bananas until they’re smooth. Add the eggs, melted butter (or coconut oil), both sugars, coconut milk if you’re using it, and vanilla extract. Mix everything together until it’s well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Now add the dry ingredients to the banana mixture gradually. Stir everything together gently just enough to combine. Don’t overmix or the bread might turn out dense.
- Fold in the shredded coconut. If you want to add extras like chopped nuts or chocolate chips, this is the time to mix them in. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
- Bake for 55 to 65 minutes. It’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Take the bread out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.
Notes
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 300 |
| Carbohydrates | 39g |
| Protein | 3g |
| Fat | 14g |
| Fiber | 2g |
| Sugar | 18g |