it's no surprise that i've been eating a heck of a lot of coconut for the last few months. and that my preferred form of coconut is found in baked sweets - dredged donuts, nanaimo bars, coconut lime scones, homemade samoa cookies i devoured last week and haven't gotten to post yet - and this banana bread, made even sweeter and a bit more tropical with the addition of shredded sweetened coconut.
i'll admit, i was nervous the coconut would lend the bread a weird texture, but it didn't one bit. it was the perfect amount of coconut to give it flavor and a tiny touch of chewiness without the texture being off or the flavor of the bananas being overwhelmed by the coconut. if you want to take it even further, i bet adding a couple tablespoons of spiced rum to the batter would be amazing.
coconut banana bread
adapted from betty crocker
makes 1 loaf
1/2 cup + 2 tablespoons sugar
1/4 cup butter, room temperature
3/4 cup mashed very ripe bananas (one large or two small)
1/4 cup milk
1/2 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sweetened shredded coconut
- lower the rack in your oven so the top of the bread will be in the middle of the oven. preheat your oven to 350F and grease a standard size loaf pan.
- mix sugar and butter in a large bowl until combined. mix in the banana, milk, egg, and vanilla until combined.
- add the flour, baking soda, salt, and 1/2 cup coconut and mix just until combined.
- pour the batter into the prepared loaf pan. top with the remaining 1/4 cup coconut.
- bake about 1 hour, or until a toothpick comes out clean. let cool on a wire rack for at least 10 minutes. remove the loaf from the pan and cool completely on a wire rack before cutting. store in an airtight container.