Coconut Banana Bread
This coconut banana bread adds a tropical twist to the classic recipe, featuring a sweet, nutty flavor and options for customization.
Ingredients
Main Ingredients
- 3 medium ripe bananas The browner, the better for optimal flavor.
- 1 cup sugar Can reduce amount for less sweetness.
- 1/2 cup unsweetened coconut milk For added moisture.
- 1 cup all-purpose flour Can swap half for whole wheat flour if desired.
- 1 tsp baking soda For leavening.
- 1/2 tsp salt Balances sweetness.
- 1/2 cup shredded coconut Sweetened or unsweetened as per preference.
- 1/2 cup chocolate chips Optional for added sweetness.
- 1 tsp vanilla extract Enhances flavor.
- 2 Tbsp butter, melted For greasing the baking pan.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add sugar, coconut milk, vanilla extract, and melted butter to the bowl; mix until combined.
- In a separate bowl, combine flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the shredded coconut and chocolate chips if using.
Baking
- Pour the batter into the prepared loaf pan and sprinkle extra coconut on top if desired.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For extra tropical flavor, consider adding crushed pineapple or using almond flour for gluten-free options. Store leftovers in an airtight container at room temperature for 2-3 days.