How to Make Moist Coconut Banana Bread
What Makes This Banana Bread so Good?
I think that the coconut in this recipe is what really does the trick. This banana bread has a bit of a tropical taste as a result. The combination of banana and coconut is also quite nice.
Better Than Grocery Store Banana Bread
This banana bread recipe sure looks fancier and more complicated than what you're used to seeing in the store. There actually isn't that much to it. Just a few extra ingredients that make a big difference in taste, which is noticeable after the first bite. And it sure does look more appealing, compared to the banana bread I had to make when working in a grocery store's bakery!
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- 1/2 cup butter, softened
- 1/5 cup coconut oil
- 1 cup sugar
- 1/2 cup shredded coconut
- 2 eggs
- 1 tsp vanilla extract
- pinch of cinnamon
- 1 1/2 cup (3) mashed bananas
- 2 cups flour
- pinch of salt
- 1 tsp baking powder
- 1tsp baking soda
- 3/4 cup chocolate chips (or mini M&M's!)
- shredded coconut, for sprinkling on top
Using Butter and Coconut Oil
The total amount of butter and coconut oil combined should be around 2/3 of a cup, but you can distribute this quantity in any way you want. I personally find that using more coconut oil than butter makes the banana bread more moist and coconutty, so that's an option if you're craving a coconut dessert. You can also just simply omit the coconut oil if you don't have any around or want to opt for a simpler banana bread.
The ideal ingredient to use is coconut sugar, which I never seem to have around. If you do happen to have coconut sugar, just use 1.5 cups of that.
Optionally, if you want to have a less sweet dessert, switch the amounts of coconut and sugar. Use 1/2 cup of sugar and 1 cup of coconut.
If sugar is your enemy and you want to opt for a much healthier dessert, completely replace the sugar with shredded coconut, or coconut flakes. The bananas will still add some sweetness to the cake. You can also choose to add one extra banana to make the banana bread more moist and a bit sweeter.
Sugar and you
Are you daring enough to make this banana bread without sugar (or any other sweeteners)?
- In a large mixing bowl, cream the softened butter, add the coconut and sugar (or coconut sugar) or just coconut and mix.
- Add the eggs, continue mixing.
- Preheat the oven to 325F. In a separate bowl, mash the bananas and add the cinnamon and vanilla.
- Combine the contents of both bowls. Add everything else and mix until smooth.
- Grease a pan with butter or oil. Pour the batter into the pan. Bake for 45-60 min, check if done using a toothpick.
- Top with coconut and more chocolate chips, if desired.
- Serve hot or cold, it tastes great either way!
Stylish loaf pan
Although I am much more used to my dented-by-time multipurpose pan, I have recently bought myself this signature loaf pan to serve my cakes and breads in style. While the most important aspect of a dessert for me is definitely the taste, looks are what tend to impress the general public. This loaf pan also allows me to make higher loaves and cakes, making them look more like the store-bought beauties. Besides, I am thinking of someday creating a recipe book and who would want to try cooking something that looks unappealing or homemade?
Other Recipes With Coconut You May Enjoy
Coconut brigadeiros — a coconut variation of Brazil's favourite dessert! Brigadeiros are basically balls of sweetened condensed milk that melt in your mouth. It is also possible to just use the batter to spread over bread if you want something less sweet.
Homemade Bounty Bars — We all know what bounty bars are, right? This is my simplified and much healthier variation that tastes just as good as the original, even a bit better, in my opinion.
What's your favourite banana bread?
Questions & Answers
© 2018 Janisa