There’s something undeniably comforting about the aroma of freshly baked bread wafting through your kitchen, and when that bread is infused with the tropical goodness of coconut and the natural sweetness of bananas, it becomes an experience you won’t forget. This Coconut Banana Bread Recipe is the perfect way to use up those overripe bananas sitting on your counter. Moist, flavorful, and oh-so-delicious, it’s a delightful treat that pairs well with your morning coffee or as an afternoon snack. Let’s dive into the details!
Top Reasons to Make Coconut Banana Bread Recipe
- Flavors that Sing: The combination of bananas and coconut creates a sweet and tropical flavor profile that’s simply irresistible.
- Perfect use for Overripe Bananas: Instead of tossing out those brown bananas, turn them into something extraordinary!
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip this up with ease.
- Versatile Treat: Enjoy it for breakfast, as a snack, or even dessert—it fits any occasion.
- Freezable: Make a double batch and freeze one loaf for later. It’s a great way to always have a treat on hand!
What You’ll Gather
- 4 (472g) overripe bananas, peeled: The riper, the better; they add sweetness and moisture.
- 1 1/4 cups (248g) granulated sugar: This helps to sweeten the bread and create a lovely crust.
- 8 tablespoons (113g) salted butter, softened: Adds richness and flavor.
- 2 cups (226g) self-rising flour: For a light and fluffy texture.
- 2 (100g) eggs: Essential for binding the ingredients together.
- 1 cup (60g) unsweetened coconut flake: For that delightful coconut flavor and texture.
- 1 teaspoon (5g) vanilla extract: Enhances the overall flavor.
What’s in the Gear List
- Mixing Bowls: You’ll need a large bowl for mixing your wet and dry ingredients.
- Loaf Pan: A standard 9×5 inch loaf pan is ideal for this recipe.
- Measuring Cups and Spoons: Precision is key in baking, so accurate measurements are essential.
- Spatula: For folding in the ingredients smoothly.
- Oven Mitts: Always a must-have when handling hot pans!
Coconut Banana Bread Recipe — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with butter or line it with parchment paper for easy removal later.
Step 3: Mash the Bananas
In a large bowl, mash the overripe bananas until smooth. A fork works perfectly for this!
Step 4: Cream Butter and Sugar
In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
Step 6: Combine Wet and Dry Ingredients
Gradually add the mashed bananas to the butter mixture, stirring until combined. Then, sift in the self-rising flour and fold gently using a spatula.
Step 7: Add Coconut
Finally, fold in the unsweetened coconut flakes, ensuring an even distribution throughout the batter.
Step 8: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Flavor-Forward Alternatives
- Add Nuts: Chopped walnuts or pecans can add a delightful crunch.
- Chocolate Chips: Stir in some dark or milk chocolate chips for a sweet twist.
- Dried Fruits: Consider adding dried cranberries or raisins for an extra flavor dimension.
- Spices: A pinch of cinnamon or nutmeg can elevate the flavor profile.
Frequent Missteps to Avoid
- Overmixing: Mixing too much can lead to dense bread. Mix until just combined.
- Using Cold Ingredients: Make sure your butter and eggs are at room temperature for the best results.
- Not Measuring Properly: Baking is a science; ensure accurate measurements for success.
- Opening the Oven Door: Resist the urge to open the oven door too soon; it can cause the bread to sink.
Keep It Fresh: Storage Guide
To keep your Coconut Banana Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to prolong its life, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. Just be sure to thaw it overnight in the refrigerator before enjoying!
FAQ
Can I use regular flour instead of self-rising flour?
Yes! If you don’t have self-rising flour, you can use all-purpose flour and add 1 teaspoon of baking powder and a pinch of salt for every cup of flour used.
What can I substitute for butter?
For a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. This will complement the coconut flavor beautifully!
Can I make this recipe gluten-free?
Absolutely! Substitute the self-rising flour with a gluten-free all-purpose blend and add 1 teaspoon of baking powder to help it rise.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s too wet, bake for an additional 5-10 minutes.
Save & Share
Crafting your very own Coconut Banana Bread Recipe is not just about the joy of baking; it’s about sharing that joy with others. Whether you’re preparing it for a family gathering or simply enjoying a slice with your morning coffee, this recipe is sure to impress. Don’t forget to snap a picture and share it with your friends and family, encouraging them to try their hand at this delightful creation. Happy baking!
Coconut Banana Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your loaf pan with butter or line it with parchment paper for easy removal later.
- In a large bowl, mash the overripe bananas until smooth.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Gradually add the mashed bananas to the butter mixture, stirring until combined. Then, sift in the self-rising flour and fold gently.
- Fold in the unsweetened coconut flakes, ensuring an even distribution throughout the batter.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Wrap and freeze for up to 3 months for longer storage.
- Thaw overnight in the refrigerator before enjoying.
