Coconut Banana Bread

moist & subtle coconut brings something new to the banana bread party.

 

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now, banana bread is a family affair for me.

 

my mom has a classic recipe memorized and has been perfecting it since I was a kid.

 

i still love a lightly toasted slice in the morning with a little butter and jam. these days i have it with my bowl of greek yogurt.

 

and continuing the long standing family joke: I don’t stick to the classic in my kitchen and have made many different variations.

 

 

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today’s recipe is one I’ve made a few times with consistent crumbly scrumptious results.

 

i first tried the recipe when i had half a can of coconut milk leftover from making coconut rice for 2.

 

so conceivably you could make a double batch and use the full can of coconut milk

 

 

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kitchen tip: shake the coconut milk can before opening it- especially when not using it all at once. the fat (i think) separates from the liquid so a good shake wakes everyone up.

(i’ve made a mess stirring a full can of separated coconut milk more times than i can count)

 

happy baking! #getinthekitchen

Coconut Banana Bread
 
adapted from http://www.fatgirltrappedinaskinnybody.com/2011/10/coconut-banana-bread/
Recipe type: quick bread
Ingredients
  • ½ C vegetable oil
  • 1 C sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2½ C AP flour
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 4 ripe bananas, mashed
  • 1 C coconut milk
  • 1 C coconut shredded coconut
Instructions
  1. preheat oven to 350 degrees F and spray grease 9x5 inch loaf pan
  2. in stand mixer, combine oil and sugar then add egg and vanilla and mix thoroughly
  3. in separate bowl, combine flour, powder and soda.
  4. in another separate bowl, combine banana and coconut milk
  5. starting and ending with dry ingredients, alternately mix in wet and dry to the stand mixer
  6. remove bowl from stand and fold in coconut flakes
  7. pour batter into prepared pan
  8. bake for 1 hour to 1 hour 15 min until toothpick in center comes out clean
  9. cool completely in pan
  10. run a table knife around the loaf edge and turn loaf out of pan
  11. slice and enjoy
  12. wrap loaf in saran wrap or store loaf (or slices) in air tight container at room temperature for about 5 days.

 

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{ 2 comments… add one }
  • Sheri May 28, 2015, 4:17 pm

    Hello! I recently got a bread machine and would love trying to make this recipe. Do you have any tips about converting this recipe into one that’s bread machine friendly?

    P.S. Great looking pictures!

    Reply
    • Jen May 29, 2015, 8:16 am

      Hi!

      I have not made this or any other quick bread in a bread maker. I mostly equate a quick bread recipe as one big muffin rather than yeasted bread- which its my impression is what a bread machine is geared towards.

      thanks for stopping by and I hope you still try the recipe.
      cheers!

      Reply

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