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Coconut Banana Bread

This Coconut Banana Bread features a tender crumb of ripe bananas and a toasty pop of shredded coconut, perfect for any coffee morning or picnic basket.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-Purpose Flour Measured correctly to avoid dense bread.
  • 1 tsp Baking Soda
  • 0.25 tsp Salt
  • 1 cup Shredded Coconut Add additional for topping.
Wet Ingredients
  • 3 large Ripe Bananas The browner, the better.
  • 2 medium Eggs
  • 0.5 cups Brown Sugar
  • 0.25 cups White Sugar
  • 0.5 cups Melted Butter Can use coconut oil for a dairy-free option.
  • 0.33 cups Yogurt Swap for plant-based yogurt if vegan.
  • 1 tsp Vanilla Essence
  • 2 tbsp Shredded Coconut For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; stir in 1 cup of shredded coconut.
Mix Wet Ingredients
  1. In a large bowl, mash the ripe bananas until almost smooth and whisk in the eggs, brown sugar, white sugar, melted butter, yogurt, and vanilla essence.
Combine and Bake
  1. Fold the dry ingredients into the wet mixture gently until just combined. Pour into the prepared pan and sprinkle the remaining coconut on top.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Let the loaf cool in the pan for 10-15 minutes, then remove using parchment overhang and cool completely for another 20 minutes before slicing.
  2. Serve with butter, coconut yogurt, or honey.

Notes

Use very ripe bananas for the best sweetness. Toast coconut for enhanced flavor. Wrap and store at room temperature for up to 3 days, or freeze slices for longer storage.