Coconut Banana Bread
Coconut plus bananas- two tropical favorites in one? Bake this coconut banana bread recipe and see how it disappears the moment it’s sliced!
Ingredients
Dry Ingredients
- 1 & ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 cup Shredded Coconut
Wet Ingredients
- 3 large Ripe Bananas
- 2 medium-size Eggs
- ½ cup Brown Sugar
- ¼ cup White Sugar
- ½ cup Melted Butter
- ⅓ cup Yogurt
- 1 tsp Vanilla Essence
- 2 tbsp Shredded Coconut for topping
Instructions
Prepare The Oven and Baking Pan
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Grease a 9x5-inch loaf pan and line it with parchment paper to prevent sticking.
Mix Dry Ingredients
- Grab a mixing bowl and combine all-purpose flour, baking soda, salt, and shredded coconut.
- Whisk together thoroughly and set it aside.
Prepare Wet Ingredients
- In a large bowl, add the ripe bananas and mash with a fork until mostly smooth.
- Add brown sugar, granulated sugar, crack in the eggs, and melted butter to the mix.
- Stir in the yogurt and vanilla essence, then whisk well until smooth and combined.
Combine The Batter and Bake
- Add the dry ingredients to the wet mixture and fold gently until just combined.
- Pour the batter into the prepared loaf pan and sprinkle some shredded coconut on top.
- Bake the coconut banana bread for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool, Serve and Enjoy!
- Let the bread cool in the pan for a few minutes.
- Lift out the loaf carefully using the parchment overhang and transfer to a wire rack to cool completely.
- Serve the coconut banana bread plain or with butter for extra richness.