Banana and Coconut Bread Recipe
The Banana and Coconut Bread recipe features ripe bananas, shredded coconut, flour, sugar, eggs, and baking powder. The ingredients are combined to create a moist batter, poured into a loaf pan, and baked until golden. This delicious bread offers a delightful blend of banana flavor and tropical coconut essence.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Fork or potato masher (for mashing bananas)
- Whisk or electric mixer
- Spatula
- 9×5 inch loaf pan
- Cooling rack
Ingredients
- 3 ripe bananas mashed
- 1 cup granulated white sugar
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ⅓ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut
- ½ cup softened butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth.
- Add the softened butter, granulated sugar, brown sugar, and melted coconut oil to the mashed bananas. Stir well until combined.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients into the wet mixture. Fold gently with a spatula until just combined do not overmix. Fold in the shredded coconut evenly through the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a cooling rack to cool completely before slicing.