I made this banana bread to use over-ripe bananas I have in my bowl of fruits. They were ignored because of their unappealing look but their texture and sweet taste was perfect for banana bread. I have shared a variety of banana bread before; one with chocolate chips, one with blueberries and even a slow cooker one with walnuts. This recipe has shredded coconut and chopped nuts, which made this banana bread another hit with my family. Hope you enjoy it too!
Ingredient Notes
Using ripe bananas is key for this recipe. The more speckles on the peel, the better the flavor. If you have frozen bananas, just thaw them and mash them up. For the coconut, unsweetened shredded coconut works best to keep the sweetness balanced. If you prefer a sweeter bread, you can use sweetened coconut. As for the nuts, walnuts add a nice crunch, but pecans also work well. You can even leave them out if you want a nut-free version. Just be sure to adjust the quantity of the other ingredients slightly to maintain the right consistency. Additionally, if you want to add a bit of spice, consider incorporating a teaspoon of cinnamon or nutmeg into the dry ingredients. This can elevate the flavor and give it a cozy warmth that complements the bananas and coconut beautifully.
Serving Suggestions
Banana coconut bread is versatile when it comes to serving. It’s perfect for breakfast, but it also makes a great snack or dessert. For breakfast, try toasting a slice and spreading a little butter or cream cheese on top. If you want to get fancy, a drizzle of honey or maple syrup can take it to the next level. For dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with a cup of coffee or tea for a delightful afternoon treat. If you are hosting a brunch, consider slicing the bread into smaller pieces and serving it on a platter with fresh fruit. Adding some tropical fruit like pineapple or mango can really complement the coconut flavor.
Storage Instructions
To keep your banana coconut bread fresh, store it in an airtight container at room temperature. It should last about two to three days this way. If you want to keep it for longer, you can wrap it tightly in plastic wrap and store it in the fridge, where it can last up to a week. For even longer storage, consider freezing it. Slice the bread before freezing so you can take out just what you need. Wrap each slice in plastic wrap and then place them in a freezer bag. When you want to enjoy a slice, simply thaw it at room temperature or pop it in the microwave for a few seconds. Reheating will help bring back that fresh-baked taste. Just remember that the texture might change slightly after freezing, but the flavor will still be delicious.
Frequently Asked Questions
What can I substitute for shredded coconut?
If you’re not a fan of coconut, you can swap it out for something like chopped dried fruit or even more nuts. Just keep in mind that it will change the flavor and texture a bit.
How should I store leftover banana coconut bread?
To keep your banana coconut bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It should last for about 3 to 4 days at room temperature, or you can freeze it for longer storage.
Can I make this banana coconut bread ahead of time?
Making this bread ahead of time is a great idea! It tastes even better the next day, so you can bake it a day in advance and enjoy it for breakfast or snacks.
What can I serve with banana coconut bread?
Banana coconut bread is delicious on its own, but you can elevate it with a spread of butter or cream cheese. It also pairs nicely with a cup of coffee or tea for a cozy snack.
What are some common mistakes to avoid when making this bread?
One common mistake is not using ripe bananas, which can affect the sweetness and moisture. Also, be careful not to overmix the batter, as this can make your bread dense instead of fluffy.
Banana Coconut Bread
Ingredients
- 3/4 cup sugar
- 1/3 cup butter softened
- 2 eggs
- 1 cup mashed banana
- 1/2 cup shredded coconut
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350 °F. Greased 9X5 inch loaf pan.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs, mashed banana and shredded coconut; beat until well mixed.
- Sift together flour, baking powder, salt, and baking soda. Add this to the egg mixture, stirring until smooth. Stir in chopped nuts, if using. Pour batter into prepared pan.
- Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Baking time may vary, depending on the oven. So, take a peek at the bread at 45 minutes time and check for doneness. Cool on rack for 10 minutes before removing from pan.
- Serve and enjoy!
Notes
Nutrition
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