Loaves

Banana + Coconut Bread


Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 1 1/2 hours | Difficulty : Easy

Hello my lovelies! I go through phases of eating bananas. I’ll like them for a while and then all of a sudden I don’t really feel like them anymore. This happened last week so I’ve had a bunch of slowly browning bananas sitting in the pantry waiting for me to do something about them. My parents were visiting and came for lunch so I thought I’d make a banana bread. Because I can’t leave well enough alone I decided to make it banana and coconut. I also managed to put it in the oven without putting the sugar in it. It was only in there for 5 minutes so I whipped it out and quickly stirred the sugar in. It rose properly and tasted delicious despite my neglect so I thought I’d share the proper way to make it with you. It doesn’t have that much sugar overall anyway so if you do forget (and don’t realise in time for some desperate stressful stirring) then it will probably still be excellent.

As with all banana baking the browner the bananas the better. If you want more coconut punch then lightly toast the coconut in a small frying pan until golden before adding the to the rest of the dry ingredients.

Heat the oven to 180C (350F). Line a medium loaf pan with baking paper. If you’re feeling a bit lazy just cut a piece that covers the bottom and the long sides and grease the short sides of the pan.

Measure the flour, baking soda, salt and coconut into a bowl. Roughly measure a cup of banana. I just smush chunks of bananas into a measuring cup until it’s full. Put the banana in a large bowl or the bowl of your standing mixer. Beat on a low-ish speed until it’s smooth and runny.

Add the yoghurt, eggs, melted butter, lemon juice, vanilla extract and brown sugar to the banana. Mix on a low-ish speed until completely smooth and combined. Make sure there are no lumps of sugar or yoghurt.

Add the dry ingredients and either mix by hand or on the lowest speed of your standing mixer until just combined.

Scrape the batter into the loaf pan and smooth the top. Decorate with a sprinkling of coconut chips or an extra sliced banana.

Bake for 55 to 65 minutes until risen, dark golden brown and the loaf springs back when gently pressed in the centre. Double check that a skewer inserted into the centre comes out clean.

Let the loaf cool in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely.

Slice and enjoy with a cup of tea. Everything is just an excuse to drink cups of tea really.

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Banana + Coconut Bread


Prep Time : 15 mins | Cook Time : 60 mins | Total Time : 1 1/2 hours | Difficulty : Easy

Makes : 1 medium loaf

Soft comforting loaf packed with banana flavour and tasty coconut.

Ingredients:

  • 1 + 1/2 cups (210 grams) all purpose flour
  • 1 + 1/2 teaspoons baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup (50 grams) unsweetened desiccated coconut
  • 1 cup mashed banana
  • 1/4 cup (60 grams) greek yoghurt or sour cream
  • 2 large eggs
  • 4 tablespoons (55 grams) unsalted butter, melted
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon vanilla extract
  • 1/3 cup (85 grams) soft brown sugar
  • An extra banana or coconut chips to decorate

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Medium loaf pan lined with baking paper

Directions:

Heat the oven to 180C (350F). Line a medium loaf pan with baking paper. If you’re feeling a bit lazy just cut a piece that covers the bottom and the long sides and grease the short sides of the pan.

Measure the flour, baking soda, salt and coconut into a bowl. Roughly measure a cup of banana. I just smush chunks of bananas into a measuring cup until it’s full. Put the banana in a large bowl or the bowl of your standing mixer. Beat on a low-ish speed until it’s smooth and runny.

Add the yoghurt, eggs, melted butter, lemon juice, vanilla extract and brown sugar to the banana. Mix on a low-ish speed until completely smooth and combined. Make sure there are no lumps of sugar or yoghurt.

Add the dry ingredients and either mix by hand or on the lowest speed of your standing mixer until just combined.

Scrape the batter into the loaf pan and smooth the top. Decorate with a sprinkling of coconut chips or an extra sliced banana.

Bake for 55 to 65 minutes until risen, dark golden brown and the loaf springs back when gently pressed in the centre. Double check that a skewer inserted into the centre comes out clean.

Let the loaf cool in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely.

Slice and enjoy with a cup of tea. Everything is just an excuse to drink cups of tea really.

Cook’s Notes:

  • You can vary the sugar according to taste – it’s highly likely that this loaf will come out fine with no added sugar at all.
  • Add some toasted pecans or chocolate chips to load this loaf with even more goodness

 – This loaf will keep well in an airtight container at room temperature for 3 to 4 days – 

Adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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