Coconut Banana Bread

coconut banana bread

I’m convinced that Apolinaras buys more bananas than he knows we can finish in hopes of some getting brown….so he gets banana bread! Not that I mind. Banana bread is one of my favorites too, and I’m always thinking about new ways to mix it up. Since Apolinaras loves all things coconut, I decided to stir some coconut cream into the batter instead of buttermilk this time. I also added a hefty dose of sweetened flake coconut. I thought the flavors were pretty well balanced, and Apolinaras has already requested it again!

p.s. There are a few days left to enter my blogiversary giveaway if you haven’t checked it out yet!

Coconut Banana Bread
Printable Recipe

1/4 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1 1/2 cups mashed very ripe bananas (I used 3 medium/large bananas)
1 cup coconut cream (mine was from Trader Joe’s)
1 teaspoon vanilla extract
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sweetened flake coconut

Heat the oven to 350°F. Beat butter and granulated sugar with a mixer in a large bowl until creamed. Add in the eggs, mashed banana, coconut cream, and vanilla extract, and mix until smooth, scraping down sides of the bowl with a spatula as needed. Mix in the flour, baking soda, and salt until smooth. Stir in the flake coconut. Pour batter into a greased and floured 9-inch loaf pan and bake at 350°F for 65 to 75 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5 minutes, then use a knife to loosen the loaf, and remove from the pan. Makes 12 large servings.

Nutrition: 252 calories, 11.1g fat, 3.2g fiber, 4.6g protein per serving
Cost: $0.51 per serving

10 Responses to Coconut Banana Bread

  1. if you’re gonna be sneaky about something, aiming for excess bananas is totally acceptable. :) LOVE this batch of banana bread, kerstin!

Leave a reply