Coconut banana walnut bread
Coconut Banana Walnut Bread combines ripe bananas, coconut, and walnuts for a moist, flavourful loaf. Perfect for breakfast or a snack, it’s easy to make and enjoyable anytime.
Cook time 50 min
Prep time 20 min
Ingredients:
3 bananas1/4 cup butter
1/2 cup brown sugar
1 cup powdered sugar
1 egg
2 tsp vanilla extract
1.50 cups all-purpose white wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/3 cup walnuts
1/3 cup coconut meat
1/2 cup cream cheese
Coconut Banana Walnut Bread is a delightful twist on the classic banana bread. This recipe combines the natural sweetness of ripe bananas with the tropical flavor of coconut and the richness of walnuts. Perfect for breakfast or a midday snack, this bread is both moist and flavorful, offering a unique taste experience that's sure to be a hit with family and friends.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Peel and mash the bananas in a medium-sized bowl until smooth. Set aside.
- In a large mixing bowl, combine the softened butter and brown sugar. Beat together using an electric mixer until creamy.
- Add the cream cheese and beat until fully incorporated.
- Add the powdered sugar and mix until well-combined.
- Beat in the egg and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the mashed bananas until the batter is well mixed.
- Fold in the chopped walnuts and shredded coconut meat evenly into the batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.
- Transfer the loaf to a wire rack to cool completely.
- Once fully cooled, slice and serve your delicious Coconut Banana Walnut Bread. Enjoy!
Your Coconut Banana Walnut Bread is now ready to enjoy! The combination of bananas, coconut, and walnuts creates a moist and flavorful loaf that's perfect for any time of the day. Whether you serve it warm with a bit of butter or enjoy a slice on its own, this bread is sure to become a favorite in your home. Happy baking!
Coconut banana walnut bread FAQ:
The baking time for Coconut Banana Walnut Bread is approximately 60-70 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
To determine if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, continue baking for a few more minutes.
Leftover Coconut Banana Walnut Bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute walnuts with other nuts such as pecans or almonds, or omit them entirely if you're looking for a nut-free option. Adjust quantities to your preference.
Use a 9x5-inch loaf pan for this Coconut Banana Walnut Bread. Ensure it is greased and floured or lined with parchment paper for easy removal.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Room temperature ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother batter.
- Don't overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense and tough bread.
- Fold in the walnuts and coconut: Gently fold in the walnuts and coconut meat to ensure even distribution without overworking the batter.
- Check for doneness: Insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done. If not, bake for a few more minutes and check again.
- Let it cool: Allow the bread to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This helps it set and makes slicing easier.
Nutrition per serving
4 ServingsCalories 870kcal
Protein 14g
Carbohydrates 130g
Fiber 6g
Sugar 88g
Fat 36g
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