Coconut Banana Bread

Sliced banana coconut bread on a wooden board with banana slices and shredded coconut nearby.

Coconut Banana Bread is a yummy snack, and goes great with your morning tea or coffee. Tropical flavors abound!

Course Breakfast, brunch

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 223kcal

Author Kylee Ayotte

Equipment

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut plus a tablespoon for sprinkling
1/2 cup butter softened
3/4 cup white sugar
2 large eggs lightly beaten
3 overripe bananas you need a cup and a half of mashed bananas
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F.
Generously butter the inside of a (9x5) loaf pan.
In a small bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup shredded coconut and set aside.
In a stand mixer, cream together 1/2 cup butter (softened) and 3/4 cup white sugar until fluffy (about 3-4 minutes on medium speed).
Add 2 large eggs, and mix well.
Add 3 overripe bananas and 1 teaspoon vanilla extract and beat until smooth.
Fold in the mixed dry ingredients, until just combined. Don't over blend!
Pour the batter into the prepared loaf pan - it will be slightly shaggy.
Sprinkle a small amount of coconut on top.
Bake until golden and a toothpick comes out clean - about 50 minutes.
Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
Slice, and devour.

Video

Notes

How to store Banana Bread

Cool completely and keep in an air tight container for up to 4 days.

Substitutions/Additions

I use unsweetened coconut in my recipe, but you can use sweetened if you prefer.

Almond extract instead of vanilla extract is a great substitution.

Freezing instructions

This recipe can frozen after baking. Cool completely, then place entire loaf of banana bread in a freezer bag and freeze. You can also freeze slices, using parchment paper pieces in between the slices.

Nutrition