Coconut Banana Bread: A Tropical Twist on a Classic Favorite
There’s something undeniably comforting about the sweet, moist texture of banana bread. Now imagine enhancing that familiar goodness with the rich, nutty flavor of coconut, complemented by the warm, tropical essence of maraschino cherries. This Coconut Banana Bread recipe is not only a delicious twist on the classic banana bread, but it also adds a festive touch—perfect for the holiday season when you want something special to share with family and friends. Whether you’re baking for Thanksgiving or Christmas, this tropical-inspired bread will surely make an impression.
Coconut Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf (serving size can be adjusted depending on portions)
Recipe Category: Quick Breads
Keywords: Breads, Coconut, Tropical Fruits, Fruit, Nuts, Christmas, Thanksgiving, Easy, Oven Bakes, <4 Hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Sweetened shredded coconut | 1/2 cup |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Chopped pecans | 1/2 cup |
| Chopped walnuts | 1/2 cup |
| Maraschino cherries (optional) | 1/2 cup |
| Large eggs | 2 |
| Granulated sugar | 1 cup |
| Unsalted butter, melted | 1/2 cup |
| Margarine (or butter) | 1/2 cup |
| Overripe bananas | 1 cup mashed (about 2 bananas) |
| Almond extract (optional) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 3217.6 kcal |
| Fat | 171 g |
| Saturated Fat | 89.6 g |
| Cholesterol | 667 mg |
| Sodium | 3151.6 mg |
| Carbohydrates | 397.7 g |
| Fiber | 21.1 g |
| Sugar | 225.1 g |
| Protein | 42.5 g |
Instructions:
-
Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This will ensure that your oven is at the perfect temperature when you’re ready to bake your banana bread. -
Prepare the Loaf Pan:
Lightly spray a 9x5x3-inch loaf pan with cooking spray or grease it with butter. This step helps the banana bread to come out easily after baking. Set the pan aside while you prepare the batter. -
Combine Dry Ingredients:
In a medium mixing bowl, combine the all-purpose flour, shredded coconut, baking powder, baking soda, salt, and the chopped nuts (pecans and walnuts). If you’re adding maraschino cherries, include those in the dry mixture as well. Stir everything together to evenly distribute the ingredients. Set this bowl aside. -
Prepare the Wet Ingredients:
In a large bowl, beat the eggs using an electric mixer or whisk until they become light and fluffy. This will add air into the mixture, which helps to make the banana bread rise nicely. -
Mix Sugar and Butter:
To the beaten eggs, add the granulated sugar and melted butter (you can use margarine here too, depending on your preference). Mix until the sugar dissolves and the mixture becomes smooth. -
Incorporate Bananas and Almond Extract:
Stir the mashed overripe bananas into the sugar-butter mixture. The bananas add natural sweetness and moisture, creating that tender texture banana bread is known for. If you’re using almond extract, add it to the mixture as well for a hint of nutty flavor that pairs beautifully with the coconut. -
Combine Wet and Dry Mixtures:
Slowly add the dry flour mixture into the wet banana mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix—just stir until everything is combined. Overmixing can result in dense bread, so keep it light! -
Bake the Banana Bread:
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Place the pan in the preheated oven and bake for about 1 hour, or until the bread turns golden brown and a toothpick or cake tester inserted into the center comes out clean. -
Cool and Serve:
Once your banana bread is baked, remove it from the oven and let it stand in the pan for about 10 minutes. This resting period allows the bread to firm up slightly, making it easier to remove from the pan without it falling apart. After 10 minutes, turn the loaf out onto a wire rack to cool completely before slicing.
Tips for the Best Coconut Banana Bread:
- Banana Selection: Use overripe bananas for the best flavor and moisture. The darker, the better! These bananas are sweeter and mash more easily.
- Add-Ins: Customize your coconut banana bread by incorporating your favorite nuts, dried fruits, or even chocolate chips. For an extra holiday twist, sprinkle shredded coconut on top before baking.
- Storage: This bread can be stored at room temperature for up to 3 days, or in the fridge for up to a week. To keep it fresh for longer, you can wrap the loaf in plastic wrap or aluminum foil and freeze it for up to 3 months.
- Perfect Pairing: Enjoy a slice of this banana bread with a hot cup of coffee or tea, or even serve it as part of your holiday brunch spread. It’s a great complement to any festive gathering!
This Coconut Banana Bread offers a delightful twist on the classic recipe. The shredded coconut adds a layer of tropical sweetness, while the banana and nuts create a moist, flavorful loaf. Whether you’re baking it for a special holiday occasion or simply treating yourself to a sweet snack, this quick bread recipe is sure to become a beloved favorite in your kitchen.
