Coconut Cream Banana Nut Bread
Indulge in the tropical allure of Coconut Cream Banana Nut Bread, a moist and flavorful twist on the classic banana bread recipe. Infused with creamy coconut cream and studded with sweetened shredded coconut and crunchy walnuts or pecans, this loaf delivers a perfect balance of sweetness and nuttiness in every bite. The use of ripe bananas ensures a naturally sweet and tender crumb, while melted butter and vanilla extract add richness and depth of flavor. Quick to prepare with just 15 minutes of prep time, this easy banana bread bakes to golden perfection in under an hour. Serve it as a delightful breakfast treat, an afternoon snack, or even a simple dessert, and enjoy the comforting aroma of coconut and banana wafting through your kitchen. Perfect for coconut lovers and banana bread enthusiasts alike, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 large ripe bananas
- 2 large eggs
- 0.5 cup coconut cream
- 0.5 cup unsalted butter, melted and slightly cooled
- 1.5 teaspoons vanilla extract
- 0.75 cup chopped walnuts or pecans
- 0.5 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a medium bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, eggs, coconut cream, melted butter, and vanilla extract. Mix until well combined.
Carefully pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the chopped walnuts (or pecans) and shredded coconut using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil after 40 minutes.
Once done, 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 serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
Nutrition Facts
Calories |
4231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 578.0 g | 210% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 331.4 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2512 mg | 53% | |
*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.
