Description
This banana bread features toasted coconut for a delicious twist on a classic recipe.
Ingredients
Scale
- 1 cup shredded coconut, divided
- 3 ripe bananas, mashed
- ½ cup melted butter
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Add ¾ cup of the shredded coconut to a dry pan over medium heat. Stir for 3–5 minutes until golden and fragrant. Remove from heat and let cool.
- In a large bowl, mash the bananas. Add melted butter, sugar, eggs, and vanilla. Mix until smooth and well combined.
- Add flour, baking soda, and salt. Mix gently until just combined—don’t overmix. Fold in the cooled toasted coconut.
- Pour the batter into a greased loaf pan. Sprinkle the remaining ¼ cup of untoasted coconut evenly over the top.
- Bake at 350°F (175°C) for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Let the toasted coconut banana bread cool for 20 minutes before slicing. Serve warm or at room temperature.
Notes
- For added flavor, consider mixing in chopped nuts or chocolate chips.
- Store leftover banana bread in an airtight container to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg