Banana and Coconut Bread Recipe is one of my all-time favorite desserts and this recipe for Banana and Coconut Bread is definitely the quickest to be eaten in my house.
It is so soft and moist, has a strong sweet banana taste and a little chewiness of coconut to top it off.
I have experimented with so many different recipes since I first learned to make it, from banana and coconut bread Jamie Oliver style to classic old fashioned banana and coconut bread; yet this one is still my top pick because of its straightforwardness and reliable results.
It’s an effortless recipe that results in a delicious banana and coconut bread which is perfect for breakfast, snack time, or a cozy weekend treat, and I can’t wait to take you through the steps so you can have it too.
Why You’ll Love This Recipe
The soft texture, the mild sweetness, and the simple preparation are the advantages of the Banana and Coconut Bread Recipe that you will love. It is perfect for the disposal of overripe bananas, and the coconut adds a lovely twist to the original loaf.
The recipe is adjustable, easy to follow for beginners, and suitable for those who love home-baked goods without complex procedures. Warm with some butter or sliced for snacks, it adds a warm atmosphere to your home.
How To Prepare Banana and Coconut Bread Recipe
Recipe Overview
Banana and Coconut Bread Recipe brings ripe bananas, coconut flakes, and a steady mix of pantry staples together for a loaf that’s tender and easy to make.
- Prep Time: 10 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 10 minutes
- Cuisine: Home-style / Baking
- Course: Snack / Breakfast
- Difficulty: Easy
- Yield: 1 loaf (8–10 slices)
- Calories: About 265 per slice
Ingredients
For the Loaf
- 3 large ripe bananas (mashed)
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup coconut oil (or vegetable oil)
- 2 eggs
- 1 ½ cups all-purpose flour
- ½ cup coconut flakes
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp softened butter (for extra moisture)
Optional Add-ins
- ¼ cup chopped pecan
- ½ cup blueberry (for a blueberry banana twist)
- ¼ cup coconut flour banana mix (replace ¼ cup flour)
Ingredient Notes
- Coconut oil helps the loaf stay soft.
- Coconut flakes give a gentle texture.
- Bananas need to be ripe to bring natural sweetness.
- Pecan adds crunch.
- If you love Banana and coconut bread Jamie Oliver–style recipes, keep your ingredients simple and let the bananas shine.
Step-by-Step Instructions
Getting the right mix is simple! Follow these steps and you’ll have a beautifully golden loaf.
Step 1: Prep the loaf pan
- Line a loaf pan with paper or grease it with a light coat of coconut oil.
Step 2: Mix the wet ingredients
- Mash the bananas in a mixing bowl until soft. Add white sugar, brown sugar, coconut oil, eggs, softened butter, and vanilla. Stir until the mixture looks steady.
Step 3: Combine dry ingredients
- In another bowl, mix flour, coconut flakes, baking soda, baking powder, cinnamon, and salt.
Step 4: Bring the batter together
- Add the dry mix to the wet bowl. Fold with a spatula. Don’t over-mix.
- If you want a blueberry bread-style twist, fold in blueberries now.
Step 5: Add optional extras
- Add pecan, coconut flour, banana mix, or anything you enjoy. Keep the batter steady and thick.
Step 6: Bake
- Pour the batter into the loaf pan. Bake at 175°C (350°F) for about 55–60 minutes.
- Check with a toothpick. If it comes out with small crumbs, the loaf is ready.
Step 7: Cool and slice
- Let it rest for 10–15 minutes. Slice gently. You’ll notice the loaf keeps a moist banana texture.
Personal Touch / Expert Tips
- If you want a moist banana and coconut bread recipe, don’t skip the softened butter.
- Ripe bananas bring most of the flavor, so choose ones with spots.
- Keep the batter thick for that old fashioned banana and coconut bread recipe feel.
- For an easy banana and coconut bread recipe twist, add blueberries or pecan.
- Let the loaf cool before slicing; it stays cleaner and softer.
Delicious Variations to Try
This simple old-fashioned banana and coconut bread recipe base is fantastic for playing around with different flavors.
- Chocolate Chip: Add 1/2 cup of mini chocolate chips along with the coconut. Banana and chocolate are a classic pairing!
- Nutty Twist: Replace the pecans with chopped macadamia nuts for a richer, more tropical flavor.
- The Blueberry Bread Addition: Want a fruitier loaf? Gently fold in 1/2 cup of fresh or frozen blueberry or use dried fruit like chopped dates. The blueberry banana pairing is fantastic in a quick bread!
- Coconut Pineapple Banana: Add 1/4 cup of well-drained, crushed pineapple to the batter for a fun, Hawaiian bread twist.
Pairing & Serving Suggestions
- Warm slices with a thin layer of butter
- Toasted slices with honey
- A side of fresh fruit
- A cup of warm tea
- Pair with yogurt for a simple breakfast
- Serve with a little coconut pineapple banana compote for a tropical feel
Frequently Asked Questions (FAQs)
What methods are there to ensure banana coconut bread remains soft?
The secret lies in the use of ripe bananas as well as coconut oil. The two together keep the loaf moist for days.
Would it be okay to use coconut flour instead of all-purpose flour?
Coconut flour takes in liquid quite a lot, so it is better to use only a small portion, for example, the coconut flour in this recipe that mimics banana.
Is it possible to include fruits such as blueberries?
Absolutely, you can mix in blueberry to create a texture that is similar to that of blueberry bread.
How far does this recipe come close to the banana and coconut bread ones of Jamie Oliver?
The technique remains straightforward. No additional procedures. The taste is provided by the bananas.
Is the bread suitable for freezing?
Yes. Cut into pieces, wrap it well, and then freeze for two months maximum.
Closing Section
The Banana and Coconut Bread Recipe is a sublime instance of simple components giving rise to amazing taste. The soft texture, the tender sweetness, and the rest all feel like warm and home-made loafs.
The banana and coconut bread recipe lovers will be thankful for the richness, while the fans of Jamie Oliver’s Banana and Coconut Bread recipes will be delighted by the ease of the procedure and the flavors.
If you have been on the lookout for an antique style of banana and coconut bread recipe that isn’t a bore and is still exciting, then this one surely is a winner.
Hold on to this hassle-free banana and coconut bread recipe; you’re going to need it every time you look for a bake that is going to be both delicious and reliable.
Ingredients
Method
- Line a loaf pan with paper or grease it with a light coat of coconut oil.
- Mash the bananas in a mixing bowl until soft. Add white sugar, brown sugar, coconut oil, eggs, softened butter, and vanilla. Stir until the mixture looks steady.
- In another bowl, mix flour, coconut flakes, baking soda, baking powder, cinnamon, and salt.
- Add the dry mix to the wet bowl. Fold with a spatula. Don’t over-mix.
- If you want a blueberry bread-style twist, fold in blueberries now.
- Add pecan, coconut flour, banana mix, or anything you enjoy. Keep the batter steady and thick.
- Pour the batter into the loaf pan. Bake at 175°C (350°F) for about 55–60 minutes.
- Check with a toothpick. If it comes out with small crumbs, the loaf is ready.
- Let it rest for 10–15 minutes. Slice gently. You’ll notice the loaf keeps a moist banana texture.
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