Honduran Banana Bread
Experience the warm, tropical flavors of **Honduran Banana Bread**, a delightful twist on the classic recipe. Made with ripe bananas, creamy coconut milk, and optionally studded with shredded coconut and crunchy walnuts, this banana bread captures the essence of Central American comfort food. Aromatic spices like cinnamon and nutmeg lend a cozy depth, while the combination of granulated and brown sugar creates a perfectly balanced sweetness. Moist, tender, and easy to prepare in just 15 minutes of prep time, this loaf is perfect for breakfast, dessert, or an afternoon snack. With its irresistibly rich flavor and golden-brown crust, this banana bread is sure to become a family favorite for those craving a taste of the tropics!
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Recipe Information
Ingredients
- 4 whole ripe bananas
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup coconut milk
- 0.5 cup shredded coconut (optional)
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl until smooth. Set aside.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix to combine.
Add the melted unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and coconut milk to the mashed bananas. Whisk until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, making sure not to overmix. The batter should be evenly combined and slightly lumpy.
If desired, gently fold in the shredded coconut and chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 540.3 g | 196% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 274.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3148 mg | 67% | |
*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.
