Banana and coconut bread
Banana and coconut bread is a moist loaf that combines the sweet flavors of ripe bananas with the tropical taste of coconut. This easy recipe is perfect for any time of day, from breakfast to dessert.
Cook time 50 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1/2 cup dried coconut meat
1/2 cup brown sugar
1 egg
1/2 cup olive oil
1/2 cup coconut milk
2 bananas
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.
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!
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.
Banana and coconut bread FAQ:
Bake the banana and coconut bread for 45-55 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
To check for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done.
Yes, you can substitute olive oil with any neutral oil, like canola or vegetable oil, or even melted coconut oil for a stronger coconut flavor.
Store the banana and coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Use a standard 9x5 inch loaf pan for this banana and coconut bread recipe. It will provide enough space for the batter to rise while baking.
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.
Nutrition per serving
8 ServingsCalories 240kcal
Protein 3.89g
Carbohydrates 40g
Fiber 2.32g
Sugar 22g
Fat 22g