Description
This Coconut Banana Bread is a moist and flavorful twist on classic banana bread, infused with tropical shredded coconut and a hint of vanilla. Perfect for breakfast or dessert, it combines ripe bananas, rich butter, and a touch of sour cream for extra tenderness, with optional nuts and coconut flakes for added texture and flavor.
Ingredients
Scale
Banana Bread Batter
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup sweetened shredded coconut
- Optional: 1/2 cup chopped walnuts or pecans
Topping
- Optional: 1/4 cup coconut flakes
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan to prevent sticking.
- Mash bananas and mix sugars: In a large bowl, mash the ripe bananas until mostly smooth. Stir in melted butter, granulated sugar, and brown sugar until well combined.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the banana mixture, stirring gently just until combined to avoid overmixing.
- Fold in sour cream and coconut: Add the sour cream (or Greek yogurt) and shredded coconut, mixing gently to incorporate without deflating the batter; fold in nuts if using.
- Prepare for baking: Pour the batter into the prepared loaf pan and sprinkle the top evenly with coconut flakes if desired for extra texture and flavor.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
- Use very ripe bananas for the best natural sweetness and enhanced banana flavor.
- For a stronger coconut flavor, substitute vanilla extract with coconut extract or replace butter with coconut oil.
- This bread can be stored at room temperature for up to 3 days or frozen for longer storage.
