Banana and coconut bread
Bake the ultimate homemade Banana and Coconut Bread with this easy-to-follow recipe. Combining self-raising flour, dried coconut, brown sugar, olive oil, coconut milk, and ripe bananas, this loaf delivers rich, moist slices every time. Perfect for breakfast, snacks, or dessert!
- 17 Mar 2024
- Cook time 50 min
- Prep time 20 min
- 8 Servings
- 7 Ingredients
Banana and coconut bread is a moist, delicious treat that combines the tropical flavors of bananas and coconut. This simple recipe is perfect for breakfast, a snack, or even dessert. It's easy to make and requires only a few basic ingredients, making it a great option for both novice and experienced bakers.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
Peel and mash the bananas in a large mixing bowl until smooth. You can use a fork or a potato masher for this step.
Add the egg, olive oil, and coconut milk to the mashed bananas. Whisk together until well combined.
In a separate mixing bowl, combine the self-raising flour, dried coconut meat, and brown sugar. Mix them together to ensure even distribution.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter; it’s alright if there are a few small lumps.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the loaf; it should come out clean or with just a few crumbs attached.
Allow the banana and coconut bread to cool in the pan for about 10 minutes. After that, remove it from the pan and let it cool completely on a wire rack before slicing.
Slice and serve the banana and coconut bread on its own, or with a spread of butter or coconut oil for extra flavor. Enjoy!
Tips:
- Make sure the bananas are ripe. The riper they are, the sweeter and more flavorful your bread will be.
- For a chunkier texture, consider mashing one banana and slicing the other into small pieces.
- If you want to add a bit of crunch, consider mixing in some chopped nuts or chocolate chips.
- Use a toothpick to test if the bread is fully baked. Insert it into the center of the loaf, and if it comes out clean, the bread is ready.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps to prevent it from breaking apart.
This banana and coconut bread is sure to become a favorite in your household. It's not only tasty but also relatively healthy with its use of olive oil and coconut milk. Enjoy it fresh out of the oven or toasted with a pat of butter for a delightful treat any time of the day.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 3.89g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 2.32g | 6% |
| Sugar 22g | 23% |
| Fat | |
| Fat 22g | 26% |
| Saturated 8g | 26% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 30mg | 5% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 4.09mg | 5% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 220mg | 7% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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