Coconut Banana Bread Recipes

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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

COCONUT BANANA BREAD



Coconut Banana Bread image

Coconut Banana Bread is a yummy snack, and goes great with your morning tea or coffee. Tropical flavors abound!

Provided by Kylee Cooks

Categories     Breakfast     brunch

Time 55m

Number Of Ingredients 9

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut (plus a tablespoon for sprinkling)
1/2 cup butter (softened)
3/4 cup sugar
2 eggs (lightly beaten)
3 overripe bananas (you need a cup and a half of mashed bananas)
1 tsp vanilla extract

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.

Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 185 mg, Sugar 14 g, ServingSize 1 serving

BANANA COCONUT LOAF



Banana Coconut Loaf image

A very attractive loaf, and a flavor to match.

Provided by Carol

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

Time 1h25m

Yield 12

Number Of Ingredients 12

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

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.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g

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

TOASTED COCONUT-BANANA BREAD



Toasted Coconut-Banana Bread image

Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut, toasted (1 1/2 cups)

Steps:

  • Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
  • Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

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

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