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Moist Coconut Banana Bread

Moist Coconut Banana Bread that Makes Mornings Magical

This Moist Coconut Banana Bread, made with overripe bananas and chewy coconut, brings a tropical twist to breakfast.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Mashed Overripe Bananas Natural sweetness and moisture; use extra ripe bananas for best flavor.
  • 1 cup Granulated Sugar Adds sweetness; can substitute with light brown sugar for richer taste.
  • 1/2 cup Butter Provides richness; replace with melted coconut oil for dairy-free version.
  • 2 large Eggs Essential for structure and moisture; lightly beaten.
  • 1 1/2 cups Plain Flour Gives bread structure; spoon and level to avoid dryness.
  • 1 teaspoon Baking Soda Acts as leavening agent; omit if using self-rising flour.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 cup Shredded Coconut Adds chewy texture and tropical flavor; toasting enhances nuttiness.
Optional Add-ins
  • 1/2 cup Chopped Walnuts or Macadamia Nuts For added crunch; enhances tropical flavor.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare your loaf pan by greasing it with butter and lining the bottom with parchment paper.
  2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until pale and fluffy.
  3. Add the mashed bananas, lightly beaten eggs, and a splash of vanilla extract. Mix on low speed until just combined.
  4. In a separate bowl, whisk together the plain flour, baking soda, and salt. Fold this mixture into the wet ingredients gently.
  5. Gently fold in the shredded coconut until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, checking for doneness at 45 minutes.
  7. Once baked, let the bread cool in the pan for 10 minutes. Use parchment paper to lift it out and cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Use overripe bananas for best flavor. Avoid overmixing batter after adding dry ingredients to keep loaf light and fluffy.

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