Coconut Banana Bread

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American, Caribbean, Grenada
Servings 1 Loaf

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.
Cooling: Allow the bread to cool completely before slicing so it sets properly.
Keyword American, Banana, Banana Bread, Bread, Caribbean, Coconut, Grenada

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Hello! I am Christel "Chrissy"

The Sweet Life With Chrissy is a blog dedicated to sharing recipes from Grenada and America. I will introduce you to some of Grenada’s culture, through ingredients and baked treats, and classic American treats. I will help infuse two cultures to elevate your palate. Along the way I’ll be sharing some tips and tricks in both written and video forms that will help boost your baking confidence.
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