Coconut Banana Bread
Soft, moist, and full of flavor, this coconut banana bread brings together ripe bananas and fresh coconut for a rich, tender loaf. Lightly sweet with warm notes of nutmeg, it’s a simple twist on a classic that adds texture and depth in every bite.
Ingredients
Wet Ingredients
- 3 medium very ripe bananas about 300g mashed
- ⅓ cup 75g unsalted butter, softened
- ½ cup 100g granulated sugar
- 1 large egg 50g without shell, room temperature
- ¼ tsp 1g lemon juice (optional)
- 1 tsp 5g vanilla essence
Dry Ingredients
- 1 cup 140g all-purpose flour
- 1 tsp 4g baking powder
- 1 tsp 5g baking soda
- ¼ tsp 1.5g salt (If using sea salt, use ⅛ tsp / ~0.75g)
- ¼ tsp 1g freshly grated nutmeg
Mix-Ins
- ½ cup 70g fresh coconut pulp, thawed and squeezed – if frozen
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Grease and lightly flour a loaf pan, or line with parchment paper. Set aside.
Prepare Coconut
- If using frozen coconut pulp, thaw and squeeze out excess liquid.
- Set aside.
Mixing – Dry Ingredients
- In a separate bowl, whisk together: flour, baking powder, baking soda, salt, and nutmeg
Mixing – Creaming
- In a large bowl, cream together: butter and sugar
- Mix until light and slightly fluffy.
Mixing – Wet Ingredients
- In a separate bowl, mash the bananas until mostly smooth.
- Add to the creamed mixture along with: egg, lemon juice, and vanilla essence
- Mix until just combined.
Add Coconut
- Stir in the coconut pulp until evenly distributed.
Combining
- Add the dry ingredients to the wet mixture.
- Gently fold until just combined.
- Do not overmix — a few streaks of flour are fine.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
- Let the bread cool in the pan for 5 minutes.
- Carefully remove and transfer to a wire rack.
- Allow to cool for at least 1–2 hours before slicing.
Serving
- Slice and enjoy once cooled, or slightly warm for a softer texture.
Notes
Pairs Well With
- A cup of tea or coffee
- Salted butter
- Honey or coconut spread
- Fresh fruit on the side
Baking Notes
- Coconut pulp: If using fresh or thawed coconut, squeeze out excess liquid before adding to prevent a wet batter.
- Texture: The loaf should be moist and tender. Avoid overmixing to keep it soft.
- Doneness: A toothpick should come out with a few moist crumbs, not wet batter.
