Caribbean Coconut Banana Bread
Transport your taste buds to a tropical paradise with this irresistible Caribbean Coconut Banana Bread! Packed with the natural sweetness of ripe bananas and enhanced by warm cinnamon spice, this moist loaf takes a flavorful twist with the addition of rich coconut milk and unsweetened shredded coconut. Golden-brown and perfectly tender, each bite delivers a harmonious blend of banana and coconut, giving it a distinct island-inspired charm. Quick to prepare in just 15 minutes and baked to perfection, this recipe is a breeze for both novice and seasoned bakers. Perfect as a breakfast treat, afternoon snack, or decadent dessert, it’s a versatile loaf that pairs beautifully with coffee, tea, or a dollop of butter. Dive into this tropical delight today and savor the taste of the Caribbean in every slice!
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Recipe Information
Ingredients
- 3 ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup unsweetened shredded coconut
- 0.25 cup coconut milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the bananas and mash them in a large mixing bowl until smooth.
Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix.
Gently fold in the shredded coconut and coconut milk until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and enjoy your Caribbean Coconut Banana Bread as is, or with a spread of butter for extra indulgence!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 32.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 278 mg | 6% | |
*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.
