Coconut Banana Bread
This Coconut Banana Bread recipe is light and moist and full of tropical flavor! Perfect breakfast bread, dessert bread or sweet snack!
Servings 8 servings
Calories 401kcal
Ingredients
- ¼ cup coconut oil you can also use melted butter
- 4 bananas very ripe bananas
- 1 cup light brown sugar firmly packed
- ¼ granulated sugar
- 1 teaspoons pure vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup shredded coconut OR 1 cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees F and grease and lightly flour two loaf pans or muffin tins or use a non-stick cooking spray with flour like Baker's Joy.
- In a large bowl or the bowl of a stand mixer, combine the sugars, vanilla, eggs, bananas and coconut oil and beat until creamy and smooth.
- Add flour and baking powder and beat at low speed for about a minute, until you have a creamy batter. Stir in your coconut.
- TIP: after adding the coconut, you might want to divide the batter into two bowls. Use one as-is for coconut banana muffins. Then you have half a batch to experiment with: add chocolate chips, walnuts, etc!
- Pour into greased muffin pan/loaf pan. Do not fill all the way to the top because the bread will raise slightly.
- If baking in loaf pans, bake at 375 degrees F for 45-55 minutes. Insert a tooth pick into the center of the bread (I use bamboo skewers too) and if it comes out clean, your bread is done.
- If baking in muffin tins, check your muffins at 25 minutes, adjusting cook time accordingly.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 70g | Protein: 6g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 280mg | Potassium: 335mg | Fiber: 3g | Sugar: 39g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg