Coconut Banana Bread
Transport your taste buds to a tropical getaway with this moist and flavorful Coconut Banana Bread! Featuring ripe bananas, creamy coconut milk, and a generous helping of shredded coconut, this decadent loaf adds a tropical twist to a classic comfort food favorite. Enhanced by the natural richness of melted coconut oil, this recipe strikes the perfect balance of sweetness with a combination of granulated and brown sugar. Optional add-ins like chopped nuts or chocolate chips elevate the flavor even further, making it a versatile treat for breakfast, dessert, or an afternoon snack. With just 15 minutes of prep and an irresistibly soft, tender crumb, this easy banana bread recipe is sure to become a family favorite. Serve it warm or at room temperature, and enjoy the delightful blend of banana and coconut goodness in every bite.
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Recipe Information
Ingredients
- 3 large overripe bananas
- 0.5 cup melted coconut oil
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded coconut
- 0.25 cup coconut milk
- 0.5 cup optional chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas until smooth.
Whisk in the melted coconut oil, granulated sugar, and brown sugar until well combined.
Add the eggs, vanilla extract, and coconut milk, and stir until smooth.
In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the shredded coconut and, if desired, the chopped nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 204.6 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2863 mg | 61% | |
*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.
