COCONUT BANANA BREAD

BreakfastDessert
Written By Flour & Fame

my BANANA BREAD recipe with hints of coconut.

SKILL LEVEL: BEGINNER | QUANTITY: 10-15 slices

1. Coconut Banana Bread.jpg
4. Coconut Banana Bread.jpg

LISTS

GROCERY LIST:

  • 1 stick | Unsalted Butter

  • 2 large | Eggs

  • ½ cup | Coconut Cream

  • 1 cup | Light Brown Sugar

  • 2 cups | All-purpose Flour

  • 1 teaspoon | Kosher Salt

  • 1 teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Ground Cinnamon

  • ¼ teaspoon | Ground Nutmeg

  • 1 teaspoon | Vanilla Extract

  • ¾ cup | Unsweetened Coconut Flakes

  • 2 | Ripe Bananas

KITCHENWARE:

  • 9x5-inch Loaf Pan

  • Stand Mixer or Hand Mixer w/ Large Mixing Bowl

  • Medium Mixing Bowl

  • Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

PREP

Helpful tips!

  • Let butter and eggs come to room temperature by leaving out for about 1 hour*.

  • When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having a drier bread. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

  • Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.

*Dependent on the temperature of your home

BAKE

BREAD:

  • 2 | Ripe Bananas (about 1 cup mashed)

  • 2 cups | All-purpose Flour

  • 1 teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Ground Cinnamon

  • ¼ teaspoon | Ground Nutmeg

  • 1 teaspoon | Kosher Salt

  • 1 stick | Unsalted Butter (room temperature)

  • 1 cup | Light Brown Sugar (packed)

  • 2 large | Eggs (room temperature)

  • ½ cup | Coconut Cream

  • 1 teaspoon | Vanilla Extract

  • ½ cup | Unsweetened Coconut Flakes

TOPPING:

  • ¼ cup | Unsweetened Coconut Flakes

  1. Preheat oven to 350° F and place rack in the center of the oven.

  2. Cut a 9x13-inch parchment paper rectangle and place inside loaf pan so that 13-inch length runs across 5-inch base and hangs over sides. This will ensure an easy release! Set aside.

  3. Mash bananas with fork and set aside.

  4. Sift flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Add salt, mix and set aside.

  5. Using a stand mixer with a paddle attachment or a hand mixer, beat butter in large bowl until smooth and there are no visible lumps, about 1 minute if your butter is truly at room temperature. Add sugar and beat until light and fluffy, about 2-4 minutes. Add eggs one at a time, beating until well blended after each addition. Add mashed bananas, coconut cream and vanilla extract and beat until combined.

  6. Add flour mixture, beating until just incorporated. Batter should feel thick and well combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Add coconut flakes and mix to combine. Pour batter into prepared loaf pan, spreading evenly with rubber spatula, making sure to get the batter in the corners.

  7. Generously sprinkle coconut flakes over the top.

  8. Bake bread for 30 minutes. Rotate loaf pan to ensure an even bake and bake for an additional 30-35 minutes, until a toothpick comes out clean and the top is a dark golden brown.

  9. Let bread cool for 30 minutes. Run butter knife along two edges of pan where bread is not up against parchment paper. Carefully lift parchment paper up to remove bread from pan.

  10. Store leftovers in plastic wrap or airtight container at room temperature.

Flour & Fame
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