Description
This Coconut Banana Bread is a moist and flavorful twist on traditional banana bread, featuring the tropical addition of shredded coconut for extra texture and taste. It’s perfect as a breakfast treat or afternoon snack.
Ingredients
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in mashed bananas, vanilla extract, and buttermilk until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and moisture.
- If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice.
- You can lightly toast the shredded coconut for a deeper flavor.
- This bread freezes well; wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
