Description
This Coconut Banana Bread is a moist and flavorful quick bread combining the tropical sweetness of coconut with ripe bananas. Perfect for breakfast or a snack, it features a tender crumb enriched with shredded coconut and optional walnuts for added texture. Easy to prepare and baked to golden perfection, this bread offers a delightful twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 teaspoon vanilla extract
Add-ins
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until uniformly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy, indicating proper aeration.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the creamed mixture, then stir in the mashed ripe bananas and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients just until combined, taking care not to overmix to maintain bread tenderness.
- Add Coconut and Walnuts: Stir in the shredded sweetened coconut and optional chopped walnuts evenly throughout the batter.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to serve.
Notes
- For extra coconut flavor, sprinkle additional shredded coconut on top before baking.
- Use overripe bananas for the best natural sweetness and moisture.
- Store the bread tightly covered at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
