Name: Coconut Banana Bread
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 cup sugar; 1/2 cup butter; 2 large eggs; 3 bananas, very ripe and smashed ((2 if they are large)); 1 tsp vanilla extract; 2 cup flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 cup shredded coconut

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This classic banana bread recipes gets a fun twist with the addition of shredded coconut. A loaf of coconut banana bread doesn’t last a day in our house.

A loaf of coconut banana bread on a black wire cooling rack. An orange banner shows the words, "Coconut Banana Bread." from TheIncredibleBulks.com

Bulk Item Used: Shredded Coconut

It’s a rare treat when the banana supply in our house actually lasts long enough to have the bananas turn spotted and brown. (We all eat a lot of bananas). But when it does, oh boy, we make banana bread!

Adding shredded coconut gives the loaf to the mix just makes the bread all the more sweet and soft. Eat it warm with a healthy spread of butter and you’ll be like:

via GIPHY

A loaf of coconut banana bread that has had 3 slices cut off of it. A knife and crumbs are shown in the background.

Tips for Making Coconut Banana Bread

Shortening can be used instead of butter in this recipe. This is useful if you’re looking to make this recipe dairy free. Shortening also usually gives baked goods a lighter texture. However, butter adds a lot of flavor to the bread, so if you’re trying to decide between the two, I recommend using butter.
The best way to store leftover shredded coconut in the freezer. This helps it stay fresh, moist and not clump together.
Covering the loaf with tin foil half way through cooking helps an even bake for your bread. If not, the top will get burnt and inside will still be soggy.
This is a great recipe to have your kids help out with. Ya know, there’s just something about mashing bananas. I’ve noticed that the more I have my kids help cook, the more they like eating food. #pickyeaters