Coconut Banana Bread Recipe
Soft, moist, and loaded with tropical flavor, this coconut banana bread comes together in one bowl with no mixer required. The secret is soaking the coconut flakes in milk before folding them into the batter. It takes just a few extra minutes, but it makes the coconut tender, deeply fragrant, and perfectly distributed in every slice.
Servings: 10
Calories: 351kcal
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup white granulated sugar
- 2 large 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°F 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 55-70 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.Note: baking dish does make a difference in bake time, as well as oven's temperature accuracy. Temperature is better way to track for doneness than time.(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.
Video
Notes
- Mix-ins: Chocolate chips, chopped walnuts, or macadamia nuts can be folded in with the coconut flakes.
- Doneness: The most reliable test is an internal temperature of 200°F at the center of the loaf. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Storage: Room temperature, airtight, up to 3 days. Refrigerator up to 7 days. Freezer up to 3 months.
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