Coconut Banana Bread

Let’s go to Hawaii and pick coconuts and go bananas…

Coconut Banana Bread Recipe | Bakerette.com

That’s what I’d really like to do…go to Hawaii, pick some coconuts and go bananas! My fellow co-worker just got back from Hawaii and it made me totally jealous listening to how beautiful his description was of where he stayed and all of the fun activities they did and the sites they saw, like Pearl Harbor. BTW, my grandma was born on Pearl Harbor Day. She is 94 years old with all of her faculties and health and living on her own (thankfully not driving on her own!). Holy cow, I can only hope to live that long with all of my faculties! I’m afraid I will be the type to get dementia. tho. I’ve already go it. Ask my husband. He swears I have dementia.

Do you want to hear something embarrassing? It’s embarrassing AND hilarious (well, I think it’s hilarious!)…I had been driving around running errands for the better part of the day and my last stop was the grocery store. I was pushing the cart down the aisle and went to turn left at the end of the aisle when I reached up to turn on my BLINKER. Ha-ha. I had been turning my blinker on all day long that I automatically reached up to turn on the blinker…ON. MY. CART! LOL. Now THAT, my friends, is dementia: Forgetting I’m not driving my car but pushing a cart! Yep, call me blonde.

Coconut Banana Bread Recipes | Bakerette.com

Now onward to this amazing banana bread recipe made with coconut. I’m talking AMAZING. Seriously. This quick bread was devoured within a couple of hours. Each of us kept going back for more. Next time I will make TWO loaves instead of one. You might want to do the same if you want any leftovers for the next day! The coconut really makes this recipe. It adds a neat texture that tickles your tongue and the bananas make it ever so moist. Oh, I almost forgot, the added coconut milk gives it an OMGosh wonderful flavor. This is a quick bread recipe that you don’t want to pass up!

So who’s been to Hawaii and can I stow away in your suitcase next time? I’ll bring the coconut banana bread.

Prep time: 15 mins
Cook time: 1 hour 15 minutes
Yields: 12-16 slices

Ingredients

  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup bananas, mashed
  • 1 cup coconut milk
  • 1 cup coconut, shredded

Instructions

  1. Preheat oven to 350F. Grease a 9 x 5-inch loaf pan.
  2. With an electric mixer, beat together the oil and sugar in a large mixing bowl. Add the eggs mixing well after each addition until mixture is smooth and fluffy. Stir in the vanilla and almond extracts. Set aside.
  3. In a separate bowl, stir together flour, baking powder, soda, and salt. In a third mixing bowl, mash the bananas with a fork or pastry cutter. Stir in the coconut milk.
  4. Alternately add the dry ingredients and banana mixture to the egg mixture. Begin and end with the dry ingredients.
  5. Pour the mixture into the prepared loaf pan and bake for 1 hour 15 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Remove from oven and allow to cool for about 10-15 minutes. Transfer to a wire rack to completely cool before slicing and serving.

Recipe adapted from FatGirlTrappedInASkinnyBody.com

Coconut Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 12-16 slices
Ingredients
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup bananas, mashed
  • 1 cup coconut milk
  • 1 cup coconut, shredded
Instructions
  1. Preheat oven to 350F. Grease a 9 x 5-inch loaf pan.
  2. With an electric mixer, beat together the oil and sugar in a large mixing bowl. Add the eggs mixing well after each addition until mixture is smooth and fluffy. Stir in the vanilla and almond extracts. Set aside.
  3. In a separate bowl, stir together flour, baking powder, soda, and salt. In a third mixing bowl, mash the bananas with a fork or pastry cutter. Stir in the coconut milk.
  4. Alternately add the dry ingredients and banana mixture to the egg mixture. Begin and end with the dry ingredients.
  5. Pour the mixture into the prepared loaf pan and bake for 1 hour 15 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Remove from oven and allow to cool for about 10-15 minutes. Transfer to a wire rack to completely cool before slicing and serving.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. What about using coconut oil instead of canola?

  2. Is this coconut milk from the dairy section, or coconut milk from a can? (I think they’re different, but actually I don’t know!)

  3. Martha Vojtko says:

    Morning
    Jen! Well the Coconut Banana bread was a big hit! It was very moist
    and although I didn’t really taste the coconut the texture of the
    shredded coconut was nice here and there throughout. I guess the
    coconut milk was more for the moisture value rather than adding any
    taste. Anyway though, it was awesome! Everybody loved it!

  4. Great pictures! It looks so fresh and moist and yummy.

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