Banana and Coconut Bread Recipe
Banana and coconut bread recipe brings together the natural sweetness of ripe bananas and the tropical richness of coconut to create a soft, moist treat enjoyed by all ages. I created this banana and coconut bread recipe to share a homemade delight that turns simple ingredients into comfort and joy, especially for those who love experimenting in the kitchen.
Equipment
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- 9×5 inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 3 ripe bananas mashed
- ¾ cup granulated sugar
- 1 cup shredded or flaked coconut plus a little extra for topping
- ½ cup 1 stick softened butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat the oven
- Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
Prepare the dry ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Stir in ¾ cup of shredded coconut, keeping some aside for topping.
Mash the bananas
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. The bananas should be soft and slightly lumpy.
Mix the wet ingredients
- Add softened butter, sugar, eggs, and vanilla extract to the mashed bananas. Beat until smooth and creamy using a whisk or electric mixer.
Combine wet and dry mixtures
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid over mixing, as this can make the bread dense.
Pour and top
- Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the remaining shredded coconut on top for a lightly toasted crust.
Bake and cool
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.