This Coconut Banana Bread is moist and fluffy with little flecks of chewy coconut in every bite. it’s an easy bread recipe to make and stores well, too.
After baking my sour cream banana bread, I pretty much fell in love with the recipe. When I tried other banana bread variations, I used the sour cream banana bread as my base. I can be a bit stubborn about trying new things once I have a favorite. So while I’ve come across quite a few banana bread recipes, I haven’t tested any of them out for fear that they won’t measure up, and then I’ve wasted time and ingredients on a “not as good” banana bread.
However, when I saw the picture of Gonna Want Seconds‘ banana bread, I was tempted to give a new recipe a shot. The banana bread looked so delicious. Kathleen of Gonna Want Seconds thought her readers would be hooked by this recipe and she described a similar situation to mine: being very partial to one recipe. Plus I had some extra buttermilk that I needed to get rid of.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Large eggs
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Mashed ripe bananas
- Shredded coconut
- Chopped pecans
- Buttermilk
How to Make It
This recipe makes three 7×3″ loaves. You will need to line each pan with parchment paper – this will make it easy to remove the loaves once they are baked.
Whisk the flour, baking soda, and salt in a mixing bowl.
In a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and oil at medium-low speed. You can also use a handheld electric mixer and a large bowl.
Beat the dry ingredients into the wet ingredients until just combined. Mix in the vanilla, banana, coconut, nuts, and buttermilk until just combined.
Divide the batter evenly among the prepared pans. Bake the loaves for about an hour or until a toothpick comes out clean.
Like most quick breads, this recipe was easy to put together. The result was delicious! Kathleen was right, I was hooked. The bread was just as moist and fluffy as when I use sour cream, and I couldn’t taste the buttermilk. I loved the addition of coconut flakes, which adds an extra chewy texture to the bread.
More Coconut Bread Recipes
Coconut Banana Nut Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3 large eggs
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 2 tbsp vanilla
- 1 1/2 cups rice mashed banana about 3-4 medium
- 1 cup shredded coconut
- 1 cup pecans-roughly chopped
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F. Line three 7 x 3-inch loaf pans with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt and set the bowl aside.
- Beat the eggs, sugar and vegetable oil with mixer on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, pecans, and buttermilk and continue beating the mixture until just combined.
- Divide batter evenly between prepared pans and smooth the batter with an offset spatula. Bake the loaves 60 to 65 minutes or until a cake tester inserted in center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This recipe is incredible!!! I tripled the recipe and used tiny loaf pans to make party favors and everybody loved them. Thank you for posting!!!!
So glad you like it. This is my fav banana bread recipe
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