Loaded Banana Coconut Loaf
Dive into pure indulgence with this *Loaded Banana Coconut Loaf*, a tropical twist on classic banana bread that’s bursting with flavor and texture. Featuring ripe bananas, shredded coconut, crunchy walnuts or pecans, and melty chocolate chips, this rich and moist loaf is the ultimate treat for any time of day. Lightly spiced with cinnamon and sweetened with a balanced mix of granulated and brown sugar, every slice is irresistibly aromatic. Perfectly soft and infused with the natural creaminess of bananas, this loaf is easy to prepare in under 15 minutes of hands-on time. Whether served warm with a pat of butter or enjoyed as a satisfying snack, this recipe is the perfect fusion of comfort and decadence. Perfect banana bread recipe, coconut banana bread, and chocolate chip loaf are just some of the search-worthy keywords to describe this must-try bake!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 115 grams unsalted butter, melted
- 100 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams shredded coconut (unsweetened or sweetened)
- 75 grams walnuts or pecans, chopped
- 75 grams chocolate chips
- 1 tablespoon milk (optional, if batter is too thick)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch (23x13cm) loaf pan and line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth. Stir in melted butter, granulated sugar, and light brown sugar until well combined.
Add the eggs and vanilla extract to the bowl and mix until smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded coconut, chopped nuts, and chocolate chips until evenly distributed. If the batter feels too thick, add 1 tablespoon of milk to adjust the consistency.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the banana coconut loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve on its own, with butter, or alongside a hot beverage. Enjoy your Loaded Banana Coconut Loaf!
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 241.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 314 mg | 24% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2644 mg | 56% | |
*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.
