Tropical Coconut Banana Bread
A delightful twist on classic banana bread, this Tropical Coconut Banana Bread blends ripe bananas with shredded coconut, adding a tropical flair. Perfectly moist and with a hint of pineapple, it's a unique treat for breakfast or dessert. Discover how the flavors of banana and coconut create a harmonious blend that's both comforting and exotic.
Prep time: 15 minutesCook time: 1 hour 5 minutesServes: 10
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/3 cups mashed overripe bananas
1 cup shredded coconut
1/2 cup crushed pineapple, drained
1/2 cup chopped macadamia nuts
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, mix flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
4. Mix in the dry ingredients until just incorporated.
5. Fold in the shredded coconut, crushed pineapple, and macadamia nuts.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Storage
Store at room temperature wrapped in plastic wrap for up to 3 days or refrigerate for up to a week.
Reheating
Preheat oven to 325°F (160°C) and warm slices for 10-15 minutes.
Scan for cooking tips & leave a review!
itsonly.recipes/view/tropical-coconut-banana-bread
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
