Banana Coconut Tea Bread Recipes

VEGAN BANANA BREAD (HEALTHY + EASY)

Steps:

• Preheat oven to 350 degrees F. Grease your loaf pan.
• In a medium sized mixing bowl, mash 3 - 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don't overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

COCONUT PECAN BANANA BREAD

Steps:

• Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
• Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
• Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!

COCONUT BANANA BREAD

Steps:

• Preheat the oven to 350F.
• Generously butter the inside of a (9x5) loaf pan.
• In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
• In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
• Add the eggs, and mix well.
• Add the mashed bananas and vanilla and beat until smooth.
• Fold in the mixed dry ingredients, until just combined. Don't over blend!
• Pour the batter into the prepared loaf pan - it will be slightly shaggy.
• Sprinkle a small amount of coconut on top.
• Bake until golden and a toothpick comes out clean - about 50 minutes.
• Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
• Slice, and devour.

COCONUT BANANA BREAD

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.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA CHOCOLATE TEA BREAD

Steps:

• 1. Preheat oven to 350. Cream butter; gradually add sugar, beating til light and fluffy. Add eggs one at a time, beating well after each addition.
• 2. Mix flour, cocoa, baking soda, salt and cinnamon. Stir together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, walnuts land chocolate morsels.
• 3. Spoon batter into 2 greased and floured 3 by 7 1/2 inch loaf pans. Bake for 55 minutes or til toothpick inserted in center comes out clean.
• 4. Cool in pans for 10 minutes, then remove and cool completely on a wire rack. makes 2 loaves.

BANANA-LEMON TEA BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter a 9 x 5 x 3 inch loaf pan.
• Cream butter with sugar for 6 minutes, until light.
• Beat in eggs, one at a time; blend in bananas and lemon juice.
• Sift together flour, baking soda and salt.
• Blend into banana mixture along with lemon zest.
• Turn into prepared pan.
• Bake for 1 hour or until tested done.
• Remove, cool for 15 minutes and turn out of pan.
• Cool completely.

BANANA COCONUT TEA BREAD

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
• Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
• Stir in bananas; fold in toasted coconut.
• Pour into a well-greased loaf pan (5 x 9 inches).
• Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan a few minutes; turn out on wire rack to continue cooling.
• After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
• Makes one loaf.
• NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.