Coconut Banana Bread Loaf (Print)

Soft loaf featuring ripe bananas and coconut, creating a flavorful treat for any dessert lover.

# Components:

→ Produce

01 - 3 ripe bananas, mashed
02 - 1 teaspoon lemon juice

→ Dairy & Eggs

03 - 2 large eggs, room temperature
04 - 1/2 cup unsalted butter, melted

→ Sweeteners

05 - 3/4 cup granulated sugar

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Coconut

10 - 3/4 cup unsweetened shredded coconut

→ Flavorings

11 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it, or lining it with parchment paper.
02 - In a large mixing bowl, mash the ripe bananas until smooth. Add the lemon juice, melted butter, granulated sugar, room temperature eggs, and vanilla extract. Whisk until thoroughly combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Be careful not to overmix.
05 - Fold the unsweetened shredded coconut into the batter until evenly distributed.
06 - Transfer the batter into the prepared loaf pan, ensuring the top is smoothed evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Ready in just over an hour from start to finish
  • Uses simple pantry staples you likely already have
  • Perfect balance of banana and coconut flavors
  • Incredibly moist texture that stays fresh for days
  • Versatile recipe that welcomes customization
02 -
  • This recipe freezes beautifully for up to 3 months
  • Each slice contains approximately 240 calories
  • The bread gets even more flavorful the day after baking
  • Can be made dairy free by substituting coconut oil for butter
  • Perfect for using up overripe bananas
03 -
  • Toast the coconut before adding it to the batter for enhanced flavor and aroma. Simply spread on a baking sheet and bake at 325°F for 5-7 minutes until golden. Let cool before adding to your batter.
  • The perfect banana for this bread should be very ripe with plenty of brown spots or even mostly black. These contain more sugar and stronger banana flavor. If your bananas aren't ripe enough place them in a paper bag with an apple for a day to speed up the process.
  • For the ultimate moisture test bake the bread until a toothpick comes out with a few moist crumbs rather than completely clean. This slight underbaking ensures your bread stays moist for days instead of drying out quickly.
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