Coconut Banana Bread Recipe
Soft, moist, and super easy banana bread made with tropical flavor addition of coconut.
Servings: 10
Calories: 351kcal
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup white granulated sugar
- 2 eggs room temperature
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large ripe bananas
- 1 cup coconut flakes packed
- milk enough to cover coconut flakes
Instructions
- Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
- Preheat oven to 350° and grease an 8x4 bread baking dish.
- Mash bananas with a fork in a large mixing bowl.
- Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
- Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
- Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
- Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.(For easiest way to tell if quick bread is done baking, check internal temperature with a meat thermometer. Quick bread is done when internal temperature at the center will reach 200°F.)
- Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.
Notes
TIPS:
- When choosing bananas, make sure the outside of bananas is bright yellow with just a few brown areas. There should not be any green areas or the bananas will not ripe enough.
- Bananas should be soft enough to easily mash with a fork.
- Over-ripe bananas are also fine to use in banana bread, of course.
- Mash bananas in a mixing bowl using a fork but leave a few lumps. It will help give the banana bread a moist texture.
- Don't discard the milk when straining it out of the coconut flakes. You can drink the coconut flavored milk or use it in pancakes, coffee, or cereal!
- While baking, if you notice that the top is getting dark fast but middle still has quite a bit of baking time, loosely cover the top with aluminum foil. This will keep direct heat off the top of the bread.
- For an easy grab-and-go breakfast, slice coconut banana bread and cover each slice in saran wrap. Store wrapped slices in the refrigerator for up to 5 days.
Nutrition
Calories: 351kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 201mg | Potassium: 211mg | Fiber: 2g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 3.2mg | Calcium: 15mg | Iron: 1.7mg