Banana Coconut Bread
A moist banana bread packed with coconut flavor and a soft crumb, made with simple, reliable ingredients.
Servings: 10 slices
Calories: 206kcal
Equipment
- Bread Loaf Pan
Ingredients
- 1 stick unsalted butter softened (or ½ cup vegetable oil)
- ¼ cup packed dark brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed bananas about 3 medium bananas
- 1 cup unsweetened coconut flakes loosely filled
For Topping:
- 1 teaspoon dark brown sugar
- 1 teaspoon coconut flakes
Instructions
- Preheat oven to 350°F (175°C).
- Grease a standard loaf pan and line it with parchment paper, or butter and flour the pan.
- In a large bowl, beat butter and brown sugar until creamy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Add dry ingredients to the batter and mix just until combined. Do not overmix.
- Mash bananas until mostly smooth. Add to the batter along with the coconut flakes. Stir gently to combine.
- Pour batter into the prepared pan. Sprinkle the top with brown sugar and coconut flakes.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure coconut flakes loosely, do not pack. Too much will make the bread dense.
- Use very ripe bananas for best flavor and moisture.
- Oil will give a slightly softer, more moist crumb than butter.
- If the top browns too fast, cover loosely with foil toward the end.
