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Coconut Banana Bread

Coconut Banana Bread takes the classic, moist sweetness of traditional banana bread and gives it a tropical twist that feels both cozy and a little bit indulgent.
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Course: Baking, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 eggs
  • ½ cup coconut oil melted
  • 2 very ripe bananas mashed
  • ¾ cup sugar
  • 1 tsp baking powder
  • ¾ tsp salt
  • 2½ cups all-purpose flour
  • 7 oz shredded coconut reserve ½ cup for topping
  • ½ cup coconut milk
  • ½ tsp ground cardamom
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease your loaf pan(s) with nonstick baking spray.
  2. In a large bowl, whisk together eggs, melted coconut oil, mashed bananas, and sugar until smooth.
  3. Add baking powder, salt, flour, shredded coconut (except reserved ½ cup), coconut milk, cardamom, vanilla, and coconut extract if using. Stir just until combined. Do not overmix.
  4. Pour the batter into the prepared loaf pan(s).
  5. Mix the reserved ½ cup shredded coconut with a teaspoon of sugar and sprinkle evenly over the top.
  6. Bake according to pan size:
  7. Large loaf: about 1 hour
  8. Medium loaf: 35–40 minutes
  9. Small loaves: 25–30 minutes
  10. Mini loaves: 18–20 minutes
  11. Bake until a toothpick inserted in the center comes out clean.
  12. Allow to cool before slicing. Serve plain or spread with strawberry jam if desired.
  13. Enjoy!