Coconut Banana Bread

Jun 23rd

I had the 3 wonderfully overripe bananas that are always on my counter, and I was in the mood to try something other than my standard muffins.

I had ALSO just brought home the leftover food from work (since the fridges and freezers get turned off and cleaned out every summer) and I had a bizarre amount of sweetened flaked coconut. Perfect! Coconut and banana go great together!

I found a recipe for banana bread in one of my cookbooks (I believe the King Arthur flour baking cookbook) and subbed out the walnuts for coconut. The bread was crazy easy to put together and came out of the pan like a champ.

Banana Coconut Bread

2 eggs

1 c. sugar

1/3 c. canola oil

1 c. mashed VERY RIPE banana (2-3 bananas)

2 tsp. vanilla

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

2 2/3 c. flour

1 c. buttermilk (could use plain yogurt or sour cream)

1 c. sweetened flaked coconut

1. Preheat oven to 350 degrees.

2. Whisk eggs, sugar, and oil in a medium bowl.

3. Mash bananas on a plate with a fork.

4. Stir bananas and vanilla into mixture.

5. In another bowl, sift dry ingredients together. Just put the sifter (or a sieve) in a large bowl and as you measure, put each ingredient right in. SO much easier than measuring everything and then spooning it into the sifter.

6. Once all the ingredients are sifted through, give them a whisk to make sure it’s all evenly blended together.

7. Measure buttermilk and coconut.

8. Add dry ingredients all at once and stir till mostly mixed.

9. Gently fold in buttermilk and coconut.

10. Butter and flour a 9 or 10 in. loaf pan. The original recipe called for a 9 in. pan but I mistakenly prepared my 10 in. and didn’t feel like washing two pans. Worked just fine! Also, I bought the Pillsbury spray that is “butter and flour” in one, and so far I’ve been very happy with it! Worked great with this recipe.

11. Pour batter into loaf pan.

12. Bake 60-70 minutes or until a toothpick is inserted in the top and comes out mostly dry (not all batter-y). If a few crumbs stick, no prob.

13. Cool fifteen minutes on a rack IN THE PAN, and then gently invert onto cooling rack to cool completely.

If eating right away, wait until it is barely warm to cut, so it holds together for you. To eat in a few days, wrap in parchment paper and then tightly in foil and keep at room temperature. To eat 4 or more days away, wrap tightly in plastic wrap (once COMPLETELY COOL) and double wrap in foil – freeze.

This is great for breakfast as is (maybe with a spread of peanut butter?). You could also make some banana bread french toast. For dessert, try toasting it. You just slice it, butter each side, and pan fry on a grill pan or griddle (you could also grill it!). Top with a scoop of vanilla ice cream and a sprinkle of cinnamon. Tres chic!

Banana Coconut Bread

2 eggs

1 c. sugar

1/3 c. canola oil

1 c. mashed VERY RIPE banana (2-3 bananas)

2 tsp. vanilla

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

2 2/3 c. flour

1 c. buttermilk (could use plain yogurt or sour cream)

1 c. sweetened flaked coconut

1. Preheat oven to 350 degrees.

2. Whisk eggs, sugar, and oil in a medium bowl.

3. Mash bananas on a plate with a fork.

4. Stir bananas and vanilla into mixture.

5. In another bowl, sift dry ingredients together.

6. Once all the ingredients are sifted through, give them a whisk to make sure it’s all evenly blended together.

7. Measure buttermilk and coconut.

8. Add dry ingredients all at once and stir till mostly mixed. 9. Gently fold in buttermilk and coconut.

10. Butter and flour a 9 or 10 in. loaf pan.  

11. Pour batter into loaf pan.

12. Bake 60-70 minutes or until a toothpick is inserted in the top and comes out mostly dry (not all batter-y). If a few crumbs stick, no prob.

13. Cool fifteen minutes on a rack IN THE PAN, and then gently invert onto cooling rack to cool completely.

Print Friendly, PDF & Email