Banana-Coconut Bread Recipe

Name: Banana-Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Over Ripe (Stage 7 Bananas (about 1.5 Cups); 2 Cups Unbleached White Flour; 1 Cup White Sugar; 1 Stick Butter (unsalted and room-temp); 2 Tbsp Plain Yogurt; 3/4 tsp Baking Soda; 1/2 tsp Freshly Grated Nutmeg; A Pinch of Salt; 1/8 tsp Distilled White Vinegar; 1.5 Tbsp Dark Rum; 1/2 Cup Unsweetened Coconut; 1 Tbsp Demerara Sugar (dark brown sugar)

Servings: persons

3 Over Ripe (Stage 7 Bananas (about 1.5 Cups)
2 Cups Unbleached White Flour
1 Cup White Sugar
1 Stick Butter (unsalted and room-temp)
2 Tbsp Plain Yogurt
3/4 tsp Baking Soda
1/2 tsp Freshly Grated Nutmeg
A Pinch of Salt
1/8 tsp Distilled White Vinegar
1.5 Tbsp Dark Rum
1/2 Cup Unsweetened Coconut
1 Tbsp Demerara Sugar (dark brown sugar)

1
Preheat oven: 350F
2
Puree the bananas thoroughly (making roughly 1.5 Cups) and set aside.
3
Whisk all of the dry ingredients (flour, baking soda, nutmeg and salt) together in a bowl and set aside.
4
Beat the softened butter with the sugars until a light and fluffy texture, Add the rum, yogurt, and vinegar and thoroughly combine together. Alternatively, add roughly 1/2 cup amounts of the banana and flour mixtures to the butter/sugar/rum mix and evenly combine. (NOTE: Although Easy To Do, Don't Over-Mix At This Stage!). Lightly toast the coconut until golden (350F in oven on a cookie sheet for 5 min or med-low heat using a skillet). Gently stir the toasted coconut into the batter.
5
Prepare a loaf pan by buttering all sides, and lightly dusting with flour. Pour batter evenly into pan and top with a dusting of sugar and extra coconut (optional). Bake 50-65 minutes depending on location. (note: mine is consistantly done at 56 minutes, but check at 50min just in case)

633

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Over Ripe (Stage 7 Bananas (about 1.5 Cups), 2 Cups Unbleached White Flour, 1 Cup White Sugar, 1 Stick Butter (unsalted and room-temp), and more.

Yes, Banana-Coconut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Coconut Bread

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