Apr 20, 2012



 Coconut Banana Bread 
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Yield: 2 loaves
A tropical twist on banana bread! This banana bread recipe is a perfectly moist and delicious version, with the added bonus of super-sweet coconut both in the batter and sprinkled over the top.
  • 1 1/2 cups ripe bananas (about 2 large)
  • 1 1/2 cups brown sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 sour cream (I used Greek yogurt)
  • 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 sprinkling on top of the loaves
  1. Preheat the oven to 350 degrees. Butter and flour two loaf pans and set aside.
  2. 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.
  3. Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
  4. 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.
  5. Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
  6. Bake at 350 degrees for 45 – 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
  7. Let cool for 10 minutes, then remove the loaves from the pans and let cool on a wire rack for another hour before serving.

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