Banana Coconut Tea Bread
Indulge in the tropical flavors of Banana Coconut Tea Bread, a moist and tender loaf perfect for breakfast, snack time, or afternoon tea. This delightful recipe combines the natural sweetness of ripe bananas with the nutty richness of shredded coconut, elevated by the creaminess of Greek yogurt for an irresistibly soft texture. A hint of vanilla rounds out the flavors, while a balance of baking powder and baking soda ensures a beautifully risen loaf every time. With easy-to-follow steps and simple pantry staples, this quick bread bakes to golden perfection in just an hour. Serve it warm or at room temperature, with a smear of butter or a drizzle of honey, for a comforting treat that’s guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 110 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 60 grams shredded coconut (sweetened or unsweetened)
- 120 grams plain Greek yogurt
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper for easy removal.
Peel and mash the bananas in a large mixing bowl until smooth. Set aside.
In a medium saucepan or microwave-safe bowl, melt the butter. Allow it to cool slightly before whisking in the sugar.
Add the eggs, one at a time, to the butter-sugar mixture, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients in three additions, mixing gently after each. Do not overmix.
Stir in the mashed bananas, Greek yogurt, and shredded coconut until just combined. The batter will be thick.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55–60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 166.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
