Coconut Banana-Nut Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 10
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Welcome to a delicious twist on classic banana bread: Coconut Banana-Nut Bread. This recipe combines the comforting flavor of ripe bananas with the tropical flair of coconut, making it perfect for any occasion. Ready to bake something truly special?

Ingredients for Coconut Banana-Nut Bread

Flour gives the bread structure, while baking soda helps it rise. A pinch of salt enhances the flavors. Butter brings richness, and sugar sweetens it up. Eggs provide moisture and bind everything together. The star of the show, bananas, infuse the bread with natural sweetness and flavor. A touch of vanilla extract complements the bananas perfectly. The sour cream ensures each bite is tender and moist. Shredded coconut adds texture and a hint of the tropics, while pecans add a lovely crunch. Finally, a little coconut oil helps grease the pan, adding a subtle hint of coconut flavor.

Tips & Tricks

  • Use very ripe bananas for the best flavor; they should be heavily speckled or even black.
  • If you prefer a finer texture, pulse the shredded coconut briefly in a food processor before adding.
  • Let the bread cool completely before slicing to prevent it from crumbling.

Serving Suggestions

Enjoy a slice of this Coconut Banana-Nut Bread warm with a pat of butter or a drizzle of honey. For a tropical twist, serve it alongside a scoop of coconut ice cream or a dollop of whipped cream and fresh berries. It also pairs nicely with a mug of chai tea for a cozy afternoon treat.

Frequently Asked Questions

Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before mashing.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work wonderfully in this recipe.
How should I store the bread?
Store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Coconut Banana-Nut Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Grab your 9x5 inch loaf pan and grease it with coconut oil, ensuring every corner is coated. This prevents sticking and adds a hint of coconut flavor.

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed and will help your bread rise uniformly.

Now, in a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air, helping the bread to rise nicely.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the mashed bananas and vanilla extract. The bananas should be mashed well, so they blend seamlessly with the mixture.

Alternately add the dry ingredients and sour cream into the banana mixture, starting and ending with the dry ingredients. This method helps maintain a smooth batter without overmixing.

Gently fold in the shredded coconut and chopped pecans. Be careful not to overwork the batter — just enough to distribute the coconut and pecans evenly.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This step ensures an even rise in the oven.

Bake for 60-70 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your bread is ready. Allow it to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Combines tropical coconut with classic banana for a unique flavor.
  • Uses sour cream for an irresistibly moist texture.
  • Quick to prepare, perfect for a cozy brunch or afternoon snack.
  • Pecans add a delightful crunch, enhancing the bread's texture.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup sugar
2 large eggs
4 ripe bananas (mashed)
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup shredded coconut
1/2 cup chopped pecans
1 tablespoon coconut oil (for greasing)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.
5. Mix in the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients.
6. Fold in the shredded coconut and chopped pecans.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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