Coconut Banana Bread
This Coconut Banana Bread is a tropical delight! Moist, sweet, and loaded with coconut, it's the perfect treat for any time of day.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Loaf Pan
- Spatula
- Whisk
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/3 cups mashed brown bananas (about 3 large or 4 medium bananas)
- 1/2 cup coconut oil (melted and slightly cooled)
- 3/4 cup packed light brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened coconut flakes (divided)
- 1 cup unsweetened coconut chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with a little coconut oil or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Set aside.
- In a large mixing bowl, mash the bananas until smooth. Stir in the melted coconut oil, light brown sugar, egg, vanilla extract, and coconut extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in 1/2 cup of the sweetened coconut flakes and the unsweetened coconut chips into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of sweetened coconut flakes on top.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Consider adding nuts or chocolate chips for extra flavor.