Description
A moist, tender banana bread made with ripe bananas, coconut milk, brown sugar, butter, and shredded coconut for a gently tropical twist on classic banana bread.
Ingredients
1 1/2 cups mashed very ripe banana
1 3/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1/3 cup full-fat canned coconut milk, stirred before measuring
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweetened shredded coconut, divided
Instructions
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Whisk the flour, baking soda, baking powder, and salt together in a bowl.
3. In another bowl, whisk the melted butter and brown sugar until combined.
4. Whisk in the eggs, mashed banana, coconut milk, and vanilla extract.
5. Fold the dry ingredients into the wet ingredients until almost combined.
6. Fold in 1/2 cup shredded coconut just until no dry flour remains. Do not overmix.
7. Transfer the batter to the prepared loaf pan and spread it evenly.
8. Sprinkle the remaining 1/4 cup shredded coconut over the top.
9. Bake for 55–65 minutes. If the coconut or top browns too quickly, tent the loaf loosely with foil.
10. Check the center for doneness. The loaf is ready when the center is set and a tester inserted into the middle comes out without wet batter.
11. Cool in the pan for 15 minutes, then transfer the loaf to a wire rack to cool before slicing.
Notes
Measure 1 1/2 cups of mashed banana rather than estimating by the number of bananas.
Do not overmix the batter after adding the flour or the crumb may become dense.
Unsweetened shredded coconut can replace sweetened coconut for a less-sweet loaf.
Neutral oil may replace the butter, but the flavor and texture will change slightly.
If the coconut topping browns before the center is done, loosely tent the loaf with foil.
The actual baking window is 55–65 minutes; 60 minutes is used as the structured recipe-card cook-time value.
Do not eat the raw batter because it contains raw flour and eggs.
Cool the bread before slicing so the crumb has time to set.
Store completely cooled bread airtight at cool room temperature for about 3 days.
For longer storage, wrap individual slices and freeze in an airtight freezer bag for up to 2–3 months for best quality.
Nutrition
- Serving Size: 1 slice, about 1/10 of the loaf
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 61mg