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Coconut Banana Bread

Indulge in our Coconut Banana Bread, a truly delightful snack where inviting tropical flavors abound, making it the perfect, comforting accompaniment to your morning (or indeed, afternoon) cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 6 tablespoons a scant 1/2 cup shredded coconut (sweetened or unsweetened), plus 1-2 teaspoons for sprinkling
  • 6 tablespoons 3/8 cup unsalted butter, softened to room temperature
  • 5/8 cup granulated white sugar
  • 2 medium-to-large eggs at room temperature, lightly beaten
  • 2-3 overripe bananas mashed (to yield 1 1/4 cups)
  • 3/4 teaspoon vanilla extract

Equipment

  • Large Bowl
  • Stand Mixer
  • Loaf Pan

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Generously butter the 9x5 inch loaf pan, or line with parchment paper leaving an overhang for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 6 tablespoons of shredded coconut. Set aside.
  3. Cream Butter & Sugar: In a large bowl using an electric mixer (or a stand mixer with paddle attachment), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
  4. Add Wet Ingredients: Add the lightly beaten eggs one at a time, mixing well after each addition. Beat in the mashed bananas and vanilla extract until well combined and smooth.
  5. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Bake: Pour the batter into the prepared loaf pan and spread evenly. The batter will be somewhat thick. Sprinkle the remaining 1-2 teaspoons of coconut over the top.
  7. Bake for 45-55 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs). If the top browns too quickly, loosely tent with aluminum foil.
  8. Cool: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the loaf onto the wire rack, remove the pan (and parchment, if used), and allow it to cool completely before slicing.
  9. Serve: Slice and enjoy your delicious Coconut Banana Bread!

Notes

Storing Your Banana Bread:
  • Cool Completely: Always allow the banana bread to cool entirely on a wire rack before storing. This prevents sogginess.
  • Airtight Storage: Keep the cooled bread in an airtight container at room temperature for up to 4 days to maintain freshness. Alternatively, wrap tightly in plastic wrap or foil.
  • Refrigeration (Optional): For slightly longer storage, especially in warm climates, you can refrigerate it well-wrapped, though this may slightly alter the texture over time.
Substitutions & Flavor Enhancements:
  • Coconut Type: This recipe uses unsweetened shredded coconut, but sweetened coconut works well if you prefer a sweeter bread. For deeper flavor, try toasting the coconut before adding.
  • Extracts: Almond extract can be a delightful substitute for vanilla extract (use a 1:1 ratio) for a different aromatic profile.
  • Mix-Ins: Feel free to fold in up to 1 cup of additions like chocolate chips (dark, semi-sweet, or milk), chopped nuts (walnuts, pecans), or a pinch of warming spices (cinnamon, nutmeg) with the dry ingredients.
Freezing for Later:
  • Cool Completely: Ensure the bread is fully cooled before freezing to prevent ice crystals.
  • Whole Loaf: Wrap the entire cooled loaf tightly in plastic wrap, then in a layer of aluminum foil or place it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw wrapped at room temperature.
  • Slices: For individual portions, slice the cooled bread. Place parchment paper between slices to prevent sticking, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. Thaw slices at room temperature or gently warm in a toaster/microwave.