Coconut Banana Bread

Coconut banana bread is a delightful twist on the classic recipe, combining the natural sweetness of ripe bananas with the tropical flavour of shredded coconut. This moist and fluffy loaf is perfect for breakfast or as a satisfying snack, offering a unique texture that elevates the traditional banana bread experience. With every bite, the subtle crunch of coconut complements the soft, sweet banana, creating a harmonious blend that is sure to please.

This delightful recipe is incredibly quick and easy to prepare, making it a perfect go-to snack if you’re rushing out the door! You can either choose to toast it to perfection and then smother it with a generous layer of rich, creamy butter, or simply enjoy it on its own for a simpler taste. This banana bread is a comforting treat that brings a taste of the tropics to your kitchen.

Baking Tips:

• Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave. Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

• Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

• Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

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Coconut Banana Bread

Yield: 12 Slices

Author: Chloe Sims

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

A comforting treat that brings a taste of the tropics to your kitchen.

Ingredients

Coconut Banana Bread

• 3 Ripe Bananas (Mashed)
• 113g Unsalted Butter (Room Temp)
• 150g Granulated White Sugar
• 2 Eggs (Lightly Beaten)
• 190g Plain Flour
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tsp Vanilla Extract
• 80g Shredded Coconut

Instructions

Coconut Banana Bread

1. Preheat the oven to 175°C. Grease and line a loaf pan with parchment paper. Set aside.
2. In a large mixing bowl, beat together using a handheld beater the butter and sugar.
3. Add the mashed banana, vanilla and eggs then beat again until combined.
4. In a separate bowl, whisk together the flour, baking soda and salt.
5. Gently fold the dry ingredients into the wet using a spatula until just combined.
6. Add the shredded coconut and fold together until evenly combined.
7. Pour the batter into the prepared pan.
8. Bake for 50-55 minutes or until golden and a wooden skewer can be inserted to the center and comes out clean.
9. Allow to cool for 10 minutes in the pan then remove to a cooling rack.
10. Enjoy!

Notes

Unripe bananas: If you find that your bananas are not yet ripe, you can easily resolve this issue in just a few seconds by utilizing a microwave. Begin by poking several holes in the banana with a fork, then place the banana on a plate and microwave it in 30-second bursts. Continue this process until the banana turns a nice brown color and becomes soft to the touch. Afterward, allow it to cool slightly before attempting to remove the peel.

Don't over mix the batter: The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.

Don't leave the banana bread in the pan to cool: You should remove the bread from the pan fairly soon after it comes out of the oven. The longer it sits in the pan, the soggier the bottom will become.

Nutrition Facts

Calories

235

Fat

11 g

Sat. Fat

7 g

Carbs

32 g

Fiber

2 g

Net carbs

31 g

Sugar

17 g

Protein

3 g

Sodium

167 mg

Cholesterol

48 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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