Banana Coconut Bread with Nuts

Quick Description:

This Banana Coconut Bread is the ultimate comfort food — a moist and fragrant loaf that combines the sweetness of ripe bananas with the tropical flavor of shredded coconut and crunchy nuts. This easy-to-make bread is perfect for breakfast, a snack, or dessert. With a soft, fluffy texture and a golden-brown crust, it’s a satisfying treat that fills the kitchen with an irresistible aroma. Whether you enjoy it warm from the oven or toasted with a pat of butter, this banana coconut bread is bound to become a household favorite.

Servings & Timing:

Servings: 10-12 slices (1 loaf)
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes
Cooling Time: 10-15 minutes (for the bread to set)

Ingredients List:

For the Banana Coconut Bread:

2-3 ripe bananas (mashed, the riper the better for sweetness and moisture)
2 cups all-purpose flour (can substitute with whole wheat flour or gluten-free flour)
1/2 cup shredded coconut (unsweetened for a natural, mild coconut flavor)
1/2 cup chopped nuts (walnuts, pecans, or almonds work well)
1 teaspoon baking soda (for leavening)
1/2 teaspoon salt (to balance sweetness and enhance flavor)
1/2 teaspoon cinnamon (optional, for added warmth)
1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
1/2 cup granulated sugar (or coconut sugar for a healthier option)
2 large eggs (room temperature)
1 teaspoon vanilla extract (for depth of flavor)
1/4 cup milk (any type, or coconut milk for a dairy-free version)
1 tablespoon lemon juice (optional, for a hint of brightness)

For the Topping (optional):

1/4 cup shredded coconut (for sprinkling on top for extra crunch)
1/4 cup chopped nuts (for extra texture and flavor)
A pinch of sea salt (for a savory finish)

Instructions:

Step 1: Prepare the Oven and Loaf Pan

Preheat the oven: Preheat your oven to 350°F (175°C). This temperature will allow the bread to bake evenly and rise properly.
Grease and line the loaf pan: Grease a standard 9×5-inch loaf pan with butter or cooking spray. For easy removal, you can also line the bottom of the pan with parchment paper, allowing some to hang over the edges.

Step 2: Prepare the Wet Ingredients

Mash the bananas: In a large mixing bowl, peel and mash 2-3 ripe bananas with a fork or potato masher. You should have about 1 1/2 cups mashed banana. The riper the bananas, the better, as they will add more natural sweetness to the bread.
Mix the wet ingredients: To the mashed bananas, add the following:
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 1/2 cup granulated sugar (or substitute with coconut sugar for a lower glycemic index)
- 2 large eggs (room temperature for better blending)
- 1 teaspoon vanilla extract
- 1/4 cup milk (or coconut milk for dairy-free)
- 1 tablespoon lemon juice (optional, but helps brighten the flavors)
Whisk these ingredients together until smooth and well combined.

Step 3: Combine the Dry Ingredients

Mix the dry ingredients: In a separate bowl, combine the following:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for a warm, spiced flavor)
Stir the dry ingredients together until evenly mixed. If you prefer a lighter loaf, you can sift the flour and baking soda before mixing.

Step 4: Combine Wet and Dry Ingredients

Add dry ingredients to wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing gently as you go. Stir until just combined, being careful not to overmix. Overmixing the batter can lead to a dense loaf.
Add shredded coconut and nuts: Fold in 1/2 cup shredded coconut and 1/2 cup chopped nuts (walnuts, pecans, or almonds work well) to add texture and flavor. These will add a nice crunch to the soft bread.

Step 5: Bake the Banana Coconut Bread

Transfer to loaf pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
Optional topping: If desired, sprinkle 1/4 cup shredded coconut and 1/4 cup chopped nuts on top of the batter for a crunchy, golden finish. You can also sprinkle a pinch of sea salt over the top to enhance the sweetness.
Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out clean. The top of the bread should be golden brown, and the loaf should have risen nicely.

Step 6: Cool and Serve

Cool the bread: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
Slice and serve: Once the banana coconut bread has cooled, slice it into 1-inch thick slices. Serve it as-is, or warm up individual slices with a pat of butter for extra indulgence.

Additional Notes:

Banana Ripeness: The riper your bananas are, the sweeter and more flavorful your banana bread will be. If your bananas are too ripe, don’t throw them away! They’re perfect for baking.
Dairy-Free Option: If you need a dairy-free option, simply replace the butter with coconut oil or another plant-based fat, and use coconut milk or almond milk instead of regular milk. Ensure the nuts and coconut are also dairy-free.
Flour Substitutes: For a gluten-free version, substitute the all-purpose flour with gluten-free flour. Be sure to also check that your baking soda is certified gluten-free.
Add-Ins and Variations:
- Add chocolate chips or dried fruit like raisins or cranberries for a fun twist.
- Try adding spices like nutmeg or cloves for a warm, autumnal flavor.
- For extra texture, you can fold in toasted coconut flakes in addition to the shredded coconut.

Dietary Information (per serving, 1/12 of the recipe):

Calories: 250-280 calories
Protein: 3g
Carbohydrates: 35g
Fat: 12g
Fiber: 3g
Sugar: 15g
Sodium: 200mg

Note: Nutritional values may vary depending on the ingredients used, such as the type of milk or sweeteners.

Flavor Tips & Variations:

Flavor Boosters:

Add a dash of rum: For a tropical touch, add 1 tablespoon dark rum to the batter along with the wet ingredients. The rum enhances the flavor of the coconut and bananas.
Almond extract: Instead of vanilla extract, try adding 1/2 teaspoon almond extract for a nutty twist.

Creative Variations:

Tropical Banana Bread: Add pineapple chunks to the batter for a tropical flair. This combination of bananas, coconut, and pineapple is reminiscent of piña colada flavors.
Chia Seeds: Add 2 tablespoons chia seeds to the batter for a boost of fiber and healthy fats.

Recipe Variations & Serving Suggestions:

Banana Coconut Bread Parfait:

Layer slices of this banana coconut bread with Greek yogurt and honey to create a parfait-style dessert. Add berries or granola for extra crunch.

Banana Coconut Bread Pudding:

Transform this bread into a comforting bread pudding by cubing it and soaking the pieces in a mixture of eggs, milk, vanilla, and cinnamon. Bake until golden and serve with a drizzle of caramel sauce.

Banana Coconut French Toast:

Use this banana coconut bread to make a decadent French toast. Dip slices in a mixture of eggs, milk, and cinnamon, then cook in a skillet with butter for a crispy, golden finish.

Storage & Make-Ahead:

Storage: Store the banana coconut bread in an airtight container at room temperature for 3-4 days. If you want to keep it fresh for longer, you can wrap it tightly in plastic wrap and refrigerate for up to a week.
Freezing: This bread freezes wonderfully. To freeze, wrap individual slices or the entire loaf in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. To serve, simply thaw at room temperature or reheat in the microwave for a few seconds.

FAQs:

Can I use frozen bananas?
- Yes! Frozen bananas work great for banana bread. Thaw them and mash them before using them in the recipe.
Can I use other nuts?
- Absolutely! Walnuts, almonds, or even macadamia nuts would work wonderfully in this bread. Just make sure to chop them roughly before adding them to the batter.
How do I know when the bread is done?
- The bread should be golden brown on top, and when you insert a toothpick into the center, it should come out clean or with just a few crumbs. If the top starts to brown too quickly, you can cover it with foil for the remainder of the baking time.

Optional Personal Story:

This Banana Coconut Bread brings back so many memories of my grandmother’s kitchen. She would make loaves of bread for us every time we visited, and her banana bread was always a favorite. She often added coconut to her recipe, and the tropical flavors made the bread feel like a little slice of paradise. Now, I make this bread for my own family, and it always reminds me of those warm, comforting days spent in her kitchen.

Call-to-Action:

Ready to bake this Banana Coconut Bread? Grab your bananas and start mixing! Don’t forget to share your creations with me on Instagram—tag me in your posts and let me know how it turned out. Enjoy every bite!