Coconut Banana Bread
Servings: 12 slices
Shredded coconut adds a tasty twist to a classic banana bread recipe.
- 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
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.
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