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.
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:
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
Coconut Banana Bread
Shredded coconut adds a tasty twist to a classic banana bread recipe.
Servings: 12 slices
Calories: 269kcal
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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
Instructions
- Preheat the oven to 350° and lightly grease a 8 inch loaf pan.
- In a large bowl or mixer, beat the sugar and butter till light and fluffy. Add in the eggs, banana and vanilla.
- Next add in the flour, baking powder, baking soda and salt. Beat until just combined. Add in the shredded coconut.
- Pour the batter into greased pan and bake, uncovered, for 30 mins. Remove loaf from oven and loosely cover with tin foil. Bake for 30 more mins. To test doneness, stick a butter knife into the loaf. It is done if there is no dough on the knife. (There may be crumbs or coconut).
- Let cool slightly before slicing.
Please give this recipe a rating!Or leave me a comment to let me know what you think
Nutrition
Calories: 269kcal | Carbohydrates: 40.6g | Protein: 3.8g | Fat: 11g | Saturated Fat: 7.2g | Cholesterol: 51mg | Sodium: 314mg | Potassium: 208mg | Fiber: 1.9g | Sugar: 20.9g | Calcium: 30mg | Iron: 2mg
I love the idea of adding coconut to this classic! I’m wondering if the recipe would still be successful for vegans such as myself if flax eggs were used in place of large eggs. Any insight on that? 🙂
Coconut + banana bread = heaven!!!
This is delicious! Coconut and banana is a great combination and this is the perfect sweet treat to enjoy with my morning coffee!
We have been doing a lot of baking lately whilst we’re stuck at home and we’ve yet to try a good banana bread recipe. This was fantastic and my daughter enjoyed making it. Never thought to add coconut though which is silly cause we love coconut. This was delicious!
THe coconut and banana is such a great combination!! Thanks for such a great recipe!