Description
This Banana Coconut Bread is a moist, tropical twist on classic banana bread! Packed with ripe bananas, shredded coconut, and a hint of vanilla, this easy homemade loaf is perfect for breakfast, snacks, or dessert. Serve warm with butter for an extra trea
Ingredients
Units
Scale
For the Bread:
- 2 ripe bananas, mashed
- 1/2 cup coconut milk (or regular milk)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup butter (or coconut oil), melted
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For Topping (Optional):
- 2 tbsp shredded coconut
- 1 tbsp honey or maple syrup (for glaze)
Instructions
- Preheat Oven – Set to 350°F (175°C). Grease a loaf pan.
- Mix Wet Ingredients – In a bowl, whisk together mashed bananas, coconut milk, melted butter, eggs, and vanilla.
- Mix Dry Ingredients – In another bowl, combine flour, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- Combine & Fold – Gently mix the dry ingredients into the wet mixture. Fold in shredded coconut.
- Bake – Pour batter into the loaf pan. Sprinkle extra shredded coconut on top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool & Glaze – Let cool for 10 minutes, then drizzle with honey or maple syrup for added sweetness.
- Slice & Enjoy!
Notes
- Use overripe bananas for the best sweetness.
- Swap coconut milk with almond or regular milk.
- Store in an airtight container for up to 4 days or freeze for later.
