Banana Coconut Bread Recipes

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COCONUT BANANA BREAD



Coconut Banana Bread image

Soft, moist, and super easy banana bread made with tropical flavor addition of coconut.

Provided by lyuba

Categories     Breakfast     Snack

Time 1h5m

Number Of Ingredients 10

1/2 cup unsalted butter (melted)
1 cup white granulated sugar
2 eggs (room temperature)
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
3 large ripe bananas
1 cup coconut flakes (packed)
milk (enough to cover coconut flakes)

Steps:

  • Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
  • Preheat oven to 350° and grease an 8x4 bread baking dish.
  • Mash bananas with a fork in a large mixing bowl.
  • Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
  • Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
  • Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
  • Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
  • Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.

Nutrition Facts : Calories 351 kcal, Carbohydrate 49 g, Protein 4 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 201 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

COCONUT BANANA BREAD



Coconut Banana Bread image

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

GLAZED COCONUT-BANANA BREAD



Glazed Coconut-Banana Bread image

Give your celebration a tropical flair with this exotic variation of banana bread. It's quick to prepare, giving you plenty of time to focus on other holiday details. -Katherine Nelson, Centerville, Utah

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup reduced-fat plain yogurt
3 tablespoons unsweetened apple juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 1 tablespoon sweetened shredded coconut, divided
1/2 cup confectioners' sugar
1 tablespoon lime juice

Steps:

  • Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 174mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BANANA-COCONUT BREAD



Banana-Coconut Bread image

Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.

Provided by evelynathens

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

3/4 cup sugar
1/3 cup butter
2 eggs
1 cup mashed banana
1/2 cup shredded coconut
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans (optional) or 1 cup walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
  • Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
  • Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

Nutrition Facts : Calories 2613.4, Fat 90.5, SaturatedFat 57.2, Cholesterol 534.5, Sodium 3015.8, Carbohydrate 417.3, Fiber 14.7, Sugar 198.4, Protein 42.8

HAWAIIAN COCONUT-BANANA BREAD



Hawaiian Coconut-Banana Bread image

I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!

Provided by ShakaShawn

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 12

1 ¼ cups coconut flour
1 ¼ cups all-purpose flour
1 cup xylitol
1 cup coconut sugar
2 tablespoons ground flaxseed meal
2 teaspoons baking soda
1 teaspoon salt
3 ½ cups mashed overripe bananas
1 cup unsalted sweet cream butter, softened at room temperature
½ cup coconut milk
4 large eggs
1 cup chopped macadamia nuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  • Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  • Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g

BANANA, COCONUT & CARDAMOM BREAD



Banana, coconut & cardamom bread image

Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana

Provided by Cassie Best

Categories     Breakfast, Brunch, Lunch

Time 1h25m

Number Of Ingredients 8

125g coconut oil or butter, plus extra for the tin
2 large very ripe bananas
3 medium eggs
125g golden caster sugar
2 tbsp coconut yogurt or natural yogurt, plus extra to serve
200g plain flour
2 tsp baking powder
seeds from 12 cardamom pods , crushed

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
  • Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

Nutrition Facts : Calories 296 calories, Fat 16 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

PALEO ALMOND-COCONUT BANANA BREAD



Paleo Almond-Coconut Banana Bread image

This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.

Provided by Heath Morgan

Categories     Banana Bread

Time 55m

Yield 8

Number Of Ingredients 9

2 medium bananas, mashed
3 large eggs
¼ cup almond butter, softened
3 tablespoons agave nectar
2 cups blanched almond flour
½ cup unsweetened shredded coconut
3 teaspoons baking powder
½ teaspoon sea salt
1 cup mini dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
  • Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
  • Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
  • Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
  • Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
  • Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g

COCONUT-PINEAPPLE BANANA BREAD



Coconut-Pineapple Banana Bread image

This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.

Provided by Outta Here

Categories     Quick Breads

Time 1h30m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup granulated sugar
1/4 cup canola oil
1/4 cup nonfat plain yogurt
2 eggs
2 medium ripe bananas, mashed
1 tablespoon vanilla extract
8 ounces canned crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Spray 9 x 5-inch loaf pan with cooking spray.
  • Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
  • Set aside.
  • Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
  • Add banana, vanilla and pineapple.
  • Mix until blended.
  • Add flour mixture and beat on low until just moist.
  • Stir in walnuts and coconut.
  • Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on wire rack.
  • Remove from pan and cool completely.
  • Store in airtight container.

BANANA COCONUT BREAD



Banana Coconut Bread image

Make and share this Banana Coconut Bread recipe from Food.com.

Provided by Susie in Texas

Categories     Quick Breads

Time 2h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 cup currants
1/2 cup dark rum
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg, Grated
2/3 cup sweetened coconut
1/2 cup vegetable shortening
1 cup brown sugar, Packed
2 eggs, beaten lightly
1/3 cup buttermilk
1 cup banana, Mashed (ripe)

Steps:

  • Heat rum and place in bowl with currants 1 hour.
  • In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut.
  • In a large bowl, cream vegetable shortening and brown sugar till combined.
  • Add eggs and beat well.
  • Stir in buttermilk, banana and currant mixture.
  • Combine well.
  • Add flour mixture and stir till just combined.
  • Spoon batter into greased loaf pan 9"x5"x2 3/4".
  • Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don .

Nutrition Facts : Calories 541.7, Fat 16.8, SaturatedFat 6, Cholesterol 53.3, Sodium 551.1, Carbohydrate 84.3, Fiber 3.6, Sugar 44.3, Protein 7.9

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