Best 20 Banana Coconut Bread Recipes

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When it comes to banana coconut bread, the perfect combination of sweet and tropical flavors, finding the best recipe can be a delightful culinary adventure. Whether you're seeking a moist and fluffy loaf bursting with banana chunks and coconut flakes or a denser, nutty bread with a hint of spice, there are countless recipes to explore. From classic family heirlooms to modern twists, discovering the perfect banana coconut bread recipe will lead you on a journey of flavor exploration.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT BANANA BREAD



Coconut Banana Bread image

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

HAWAIIAN COCONUT-BANANA BREAD



Hawaiian Coconut-Banana Bread image

I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!

Provided by ShakaShawn

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 12

1 ¼ cups coconut flour
1 ¼ cups all-purpose flour
1 cup xylitol
1 cup coconut sugar
2 tablespoons ground flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
3 ½ cups mashed overripe bananas
1 cup unsalted sweet cream butter, softened at room temperature
½ cup coconut milk
4 large eggs
1 cup chopped macadamia nuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  • Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  • Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

COCONUT-PINEAPPLE BANANA BREAD



Coconut-Pineapple Banana Bread image

This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.

Provided by Outta Here

Categories     Quick Breads

Time 1h30m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup granulated sugar
1/4 cup canola oil
1/4 cup nonfat plain yogurt
2 eggs
2 medium ripe bananas, mashed
1 tablespoon vanilla extract
8 ounces canned crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Spray 9 x 5-inch loaf pan with cooking spray.
  • Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
  • Set aside.
  • Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
  • Add banana, vanilla and pineapple.
  • Mix until blended.
  • Add flour mixture and beat on low until just moist.
  • Stir in walnuts and coconut.
  • Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on wire rack.
  • Remove from pan and cool completely.
  • Store in airtight container.

COCONUT AND MACADAMIA NUT BANANA BREAD



Coconut and Macadamia Nut Banana Bread image

Categories     Bread     Mixer     Brunch     Bake     Banana     Coconut     Macadamia Nut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 5 loaves

Number Of Ingredients 14

2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

COCONUT CHOCOLATE CHIP BANANA BREAD



Coconut Chocolate Chip Banana Bread image

A twist on the classic banana bread, replacing the traditional walnuts with coconut flakes and chocolate chips. I combined and tweaked several traditional recipes to come up with this one. Some suggested additions or substitutions: white, dark, or milk chocolate chips instead of the semi sweet and/or adding chopped macadamia nuts. Hope you enjoy!

Provided by babygirl6109

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sugar
1 cup mashed banana (about 3 medium or 4 large VERY ripe bananas)
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.
  • Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.
  • In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
  • Add dry ingredient mixture all at once and stir until just combined.
  • Gently stir in the chocolate chips. Pour batter in the greased pan.
  • Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  • Let stand to cool slightly (about 10 minutes), and then remove from pan.

SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD



Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread image

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

Provided by Marz7215

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 19

1 cup pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (about 4 medium sized)
1/2 teaspoon vanilla extract
1/4 cup fat-free evaporated milk
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon butter
1/4 cup sweetened flaked coconut
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
  • Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
  • Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8X4 inch pans.
  • Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
  • Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
  • Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

GLAZED COCONUT-BANANA BREAD



Glazed Coconut-Banana Bread image

Give your celebration a tropical flair with this exotic variation of banana bread. It's quick to prepare, giving you plenty of time to focus on other holiday details. -Katherine Nelson, Centerville, Utah

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup reduced-fat plain yogurt
3 tablespoons unsweetened apple juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 1 tablespoon sweetened shredded coconut, divided
1/2 cup confectioners' sugar
1 tablespoon lime juice

Steps:

  • Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 174mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

COCONUT AND MACADAMIA NUT BANANA BREAD



Coconut and Macadamia Nut Banana Bread image

I have no clue where I got this recipe but I found it written down in my handwriting. I used to make this when I was in high school and it was always a big hit!

Provided by Dominick and Amanda

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, soft
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon lemon zest, freshly grated
1 1/3 cups bananas, ripe and mashed (about 3 large)
3 tablespoons sour cream
3/4 cup macadamia nuts, chopped
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350.
  • Sift together flour, baking powder, baking soda, and salt into a bowl.
  • In a large bowl, with an electric mixer, cream the butter with the sugars.
  • Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream.
  • Add flour mixture slowly and beat until it is just combined.
  • Stir in the macadamia nuts and coconut.
  • Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan.
  • Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.

WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL



Whole Wheat Banana Walnut Bread With Coconut Oil image

I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.

Provided by woltra

Categories     Breads

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup agave nectar
1/3 cup coconut oil (warm it up to liquify it)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
4 bananas, mashed
1/2 cup walnuts, chopped (in mix)
1/3 cup walnuts, chopped (for topping)

Steps:

  • Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
  • Mix the dry ingredients together in a large mixing bowl.
  • Mash up the bananas in a large bowl.
  • Add and mix the wet ingredients together with the bananas.
  • Pour the wet ingredients into the dry ingredients bowl and stir together.
  • Add 1/2 cup walnuts into the mix.
  • Pour into prepared loaf pan.
  • Top with remaining walnuts.
  • Bake for 45-60 minutes until a toothpick comes out clean.

TOASTED COCONUT-BANANA BREAD



Toasted Coconut-Banana Bread image

Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut, toasted (1 1/2 cups)

Steps:

  • Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
  • Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

BANANA BREAD WITH COCONUT AND PECANS



Banana Bread with Coconut and Pecans image

Banana bread is at its best when it is just sweet enough--but not too sweet; its banana flavor rings clear and true--but is not overly aggressive; and you love it any time of day. It is remarkable how like a good friend banana bread can be.

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, softened to room temperature, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/2 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
3 to 4 medium very ripe bananas, mashed (1 1/2 cups)
1/2 cup lowfat buttermilk
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, toasted and coarsely chopped
1 cup coconut flakes

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
  • Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
  • Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.

COCONUT BANANA BREAD



Coconut Banana Bread image

Time 1h15m

Number Of Ingredients 12

1/2 cup vegetable oil
1 cup white granulated sugar
2 eggs (vegan option use 1/2 cup apple sauce)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 extra ripe bananas, mashed.
2 1/2 cups all-purpose flour
1 cup canned unsweetened coconut milk, full fat
1 cup sweetened shredded coconut flakes

Steps:

  • Preheat oven to 350*F Grease 2 9x5 loaf pans and set aside. In a bowl combine oil and sugar. Add eggs (or apple sauce) and mix well. Add vanilla extract and almond extract, mix again. Add baking powder, baking soda and salt. Mix again. Add mashed bananas and mix well, scraping sides of bowl as needed. Alternately add flour & coconut milk, starting and ending with flour, mixing well after each addition until combined. Add Coconut and mix again. Pour batter into your two prepared pans. Bake for 1 hour. If toothpick inserted to center of loaf comes out wet bake for additional 15 minutes or until tested toothpick comes out clean. Let loaves rest for 10 minutes before removing from pans and allowing to cool on racks.

WHOLE GRAIN BANANA COCONUT BREAD



Whole Grain Banana Coconut Bread image

While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.

Provided by Heather U.

Categories     Quick Breads

Time 1h6m

Yield 12 serving(s)

Number Of Ingredients 21

1 cup whole wheat pastry flour
1/2 cup oat bran
1/3 cup soy powder
2 tablespoons ground flax seeds
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped pecans
1/2 cup shredded fresh coconut (optional)
2/3 cup splenda sugar substitute
1/4 cup brown sugar
1 tablespoon honey or 1 tablespoon barley malt syrup
4 tablespoons light butter
2 tablespoons lecithin granules
1 tablespoon liquid lecithin
1/4 teaspoon xanthan gum
1 cup ripe to overripe banana
2/3 cup reduced-fat coconut milk
4 extra large egg whites
2 teaspoons vanilla extract
1/4 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease 2 8x4” loaf pans or 1 9x5” loaf pan; I use cooking spray with no sticking problems; I used 2 8x4” loaf pans, and the resulting loaves were on the short side.
  • In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
  • Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
  • In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
  • Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won’t be separated when you measure.
  • Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
  • Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
  • Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4” loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
  • Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven’t tried that yet, so if you do, please inform us of the outcome in your review!

COCONUT BANANA BREAD MUFFINS



Coconut Banana Bread Muffins image

Categories     Breakfast     Dessert     Snack

Yield 20

Number Of Ingredients 11

3-4 ripes bananas (mashed)
1/2 cup applesauce
1/2 cup milk
1 egg
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 cups flour
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees.
  • Spray your mini muffin tin with non stick cooking spray.
  • Mash your bananas, and add your applesauce, milk, egg, salt, and vanilla until fully combined.
  • Mix in your sugar, baking soda and baking powder.
  • Add your flour and mix until it is fully combined.
  • Stir in your coconut.
  • Add a spoonful of batter into each hole, of the muffin tin. Don't overfill it, but just fill it until it almost reaches the top of the hole.
  • Bake for 15 minutes, or until the edges become golden, then remove from the oven.
  • Let cool, and enjoy.

Nutrition Facts : Servingsize 1 serving, Calories 2785 kcal, Fat 50 g, SaturatedFat 39 g, Cholesterol 12 mg, Sodium 3049 mg, Carbohydrate 552 g, Sugar 286 g, Protein 49 mg

BANANA COCONUT TEA BREAD



Banana Coconut Tea Bread image

I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!

Provided by Linda Joyce

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

1/3 cup soft butter or 1/3 cup margarine
2/3 cup sugar
2 eggs
3 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon almond extract
2 cups regular all-purpose flour (sift before measuring)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1 cup toasted flaked coconut

Steps:

  • In a large mixing bowl, cream together butter and sugar.
  • Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
  • Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
  • Stir in bananas; fold in toasted coconut.
  • Pour into a well-greased loaf pan (5 x 9 inches).
  • Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan a few minutes; turn out on wire rack to continue cooling.
  • After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
  • Makes one loaf.
  • NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.

COCONUT GINGER BANANA BREAD



Coconut Ginger Banana Bread image

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

Yield 14 servings

Number Of Ingredients 11

3 large ripe bananas*, mashed, (1-1/2 cups)
1 cup I Can't Believe It's Not Butter!® Spread
3/4 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup toasted sweetened flaked coconut
2 tablespoons finely chopped crystallized ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

  • For the banana bread
  • Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
  • Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients and spoon into prepared pan*.
  • Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
  • For the glaze
  • For a delicious Lime Glaze, combine 1-1/2 cups confectioners sugar, 1 Tbsp. melted I Can't Believe It's Not Butter!® Spread, 4 to 5 tsp. warm water and 1 tsp. grated lime peel in small bowl. Spread over top of cooled banana bread.

COCONUT CREAM BANANA BREAD *MAKES 2 LOAVES*



Coconut Cream Banana Bread *Makes 2 loaves* image

I created this recipe as a way to make something faster and easier and then discovered it was the best banana bread I'd ever tasted. :-)

Provided by Lyndsay Winegarden

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 9

1/2 c butter, room temperature
1 c sugar
2 large eggs well beaten
2 c all purpose flour
1 tsp salt
1 tsp baking soda
426 ml bananas in coconut cream baby food (2 containers)
cooking spray
tiny bit of flour for inside of loaf pan

Steps:

  • 1. Preheat oven to 350 Degrees and spray and lightly flour the inside of baking dish. (I use a large silicone baking dish)
  • 2. In a large bowl, cream butter and sugar together
  • 3. Add Eggs, mix well
  • 4. In separate bowl wisk together flour, salt and baking soda
  • 5. Mix the dry mixture, (flour, salt and baking soda) into the wet mixture (butter, sugar and eggs) and mix well
  • 6. add bananas in coconut cream and mix until smooth
  • 7. Pour entire mixture into a sprayed and floured loaf pans.
  • 8. Place in oven and bake for 1 hour
  • 9. Let cool and then remove from baking dish.

WHITE CHOCOLATE COCONUT BANANA BREAD



WHITE CHOCOLATE COCONUT BANANA BREAD image

Categories     Bread     Fruit     Breakfast     Bake     Vegetarian     Quick & Easy

Yield 12 Lg. muffins

Number Of Ingredients 12

3 Very ripe bananas;
1 Tlbs. unsweetened apple sauce;
1 stick of softened salted butter (best if left out a few hours before to soften);
1 cup of sugar;
2 cups of flour;
2 large eggs;
1 tsp. baking powder;
1 tsp. baking soda;
1 Tlbs. cinnamon;
2 tsp. coconut extract or emulsion;
Either: 2 bars of Lindt white chocolate coconut, or 1 cup white chocolate chips and 1 cup frozen unsweetened coconut;
Muffin Pan with liners or greased.

Steps:

  • 1.) Pre-heat oven to 325 2.) Peel and mash bananas with a fork, mix with apple sauce cover and set aside. 3.) In a large bowl cream together butter and sugar till light and fluffy. 4.) Add 1 egg at a time beating well after each egg. 5.) Add banana mush and cream together. 6.) Add baking soda and powder as well as the cinnamon and coconut emulsion/extract mix together. 7.) Add one cup of flour at a time mixing in between. 8.) Lightly dust your chocolate with the leftover flour, just enough to coat a little. This helps chocolate not to sink to the bottom. 9.) Add Coconut and white chocolate (if using the bars instead, chop up into bits and add). 10.) Pour in pan and bake for 16-20 min. or until light brown and a toothpick comes out clean. Enjoy! Can bake in a loaf pan, if so you'll need to bake for 45min. to an hour till a clean toothpick.

COCONUT BANANA BREAD



Coconut Banana Bread image

A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 11

1 1/2 cups very ripe bananas (about 2 large)
1 1/2 cups brown sugar
3/4 cup canola oil
3 eggs
2 teaspoons vanilla
3/4 cup sour cream
3 cups flour
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon salt
1 cup sweetened shredded coconut + another 1/2 cup for topping

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
  • Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
  • Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
  • In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
  • Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
  • Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
  • Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.

Banana Bread: Top Recipe Hacks and Our Favorite Picks

Best Banana Bread Recipe Picks:
  • Classic Banana Bread: A timeless recipe that's easy to follow and always a hit.
  • Moist Banana Bread: For a more decadent treat, try this recipe that uses butter and cream cheese.
  • Healthy Banana Bread: A healthier take on the classic, using whole-wheat, applesauce, and less sugar.
  • Gluten-Free Banana Bread: For those with dietary concerns, try this gluten-free version using almond and oat flours.
  • Chocolate Chip Banana Bread: A classic combination that's sure to please everyone. Essential Banana Bread Baking Hacks:
  • Use ripe bananas: The riper the bananas, the better the bread. They should be well-spotted and easily mashed.
  • Don't over-mash the bananas: You want to achieve a smooth but still chunky texture. Over-mashing will result in a denser loaf.
  • Use room temperature butter: This helps the sugar and butter cream together properly, resulting in a smooth and even batter.
  • Don't over-bake: Banana bread should be baked until a toothpick comes out with just a few moist crumbs attached. Over-baking will result in a dry loaf.
  • Let the bread cool before serving: This allows the flavors to meld and the bread to set properly. Conclusion: Banana bread is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. With the right recipe and a few simple tips, you can easily create a perfect loaf that everyone will love. Happy Baking!
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