Banana Coconut Bread
Banana Coconut Bread is a delicious, moist loaf with a delightful tropical twist. Combining the natural sweetness of ripe bananas with the rich flavor of toasted coconut, this easy-to-make bread is perfect for breakfast, snacks, or dessert. The bread is tender, flavorful, and packed with coconut goodness, making it a standout treat in your baking repertoire.
Equipment
- 1 x 9x5-inch loaf pan (for baking)
- 1 large mixing bowl (for wet ingredients)
- 1 medium mixing bowl (for dry ingredients)
- 1 whisk or spatula (for mixing)
- 1 Fork or Potato Masher (for mashing bananas)
- 1 measuring cup (for coconut oil, sugar, etc.)
- 1 cooling rack (for cooling bread)
Ingredients
- 3 ripe bananas
- 2 cups all-purpose flour
- ¾ cup coconut flakes unsweetened or sweetened
- ½ cup coconut oil melted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup sugar can substitute with coconut sugar or maple syrup
- 2 large eggs
- 1 teaspoon salt
Optional:
- ½ cup chopped walnuts or chocolate chips for extra texture
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Mash the Bananas
- Peel and mash the ripe bananas in a large mixing bowl until smooth, leaving a few chunks for texture if preferred.
Mix Wet Ingredients
- Add the melted coconut oil, sugar, eggs, and vanilla extract to the mashed bananas. Stir well to combine.
Prepare Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet banana mixture. Stir gently until just combined. Avoid overmixing to keep the bread light.
Add Coconut Flakes and Optional Add-ins
- Fold in the coconut flakes and any optional add-ins like walnuts or chocolate chips.
Bake
- Pour the batter into the prepared loaf pan and bake for 55-60 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 before transferring it to a wire rack to cool completely.Slice and enjoy!
Notes
- Bananas: The riper the bananas, the sweeter and moister the bread will be. Aim for overripe, brown-spotted bananas for the best flavor.
- Coconut Flakes: You can use unsweetened or sweetened coconut flakes, depending on your sweetness preference. Toasting the coconut flakes enhances the flavor.
- Storage: Store the bread at room temperature in an airtight container for up to 4 days. It can also be refrigerated for up to 1 week or frozen for up to 3 months.