If you're a fan of banana bread and coconut, you're going to love this recipe for coconut banana bread! It's a delicious and nutritious treat that's perfect for breakfast, brunch, or anytime you need a sweet and satisfying snack. This recipe is great for using up those overripe bananas that are sitting on your kitchen counter. Don't let 'em go to waste!
- 3 ripe bananas, mashed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup desiccated coconut
- Cashew butter with coconut and cocoa as a spread (optional)
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray or coconut oil.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the sugar, vanilla essence, and eggs to the bowl and mix well with a whisk or electric mixer until smooth and creamy.
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the dry ingredients to the wet ingredients in the first mixing bowl and stir until just combined.
Add the desiccated coconut to the mixing bowl and stir until evenly mixed.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake the coconut banana bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once the coconut banana bread is fully cooked, remove it from the oven and let it cool in the pan for 5-10 minutes.
After the bread has cooled slightly, remove it from the pan.
Once the bread has cooled completely, slice it into thick pieces and serve it with a generous portion of cashew butter with coconut and cocoa.