I could make Coconut Banana Bread every day. It has become one of my personal favorites. I think it is the combination of the coconut, bananas, and butter that makes it so moist and yummy.
Any Banana Bread recipe I come across, I am going to jump on it. That is exactly what happened with this recipe. A sweet friend of mine gave me a recipe for banana bread that does not call for any milk, sour cream, yogurt, etc. I have never seen a recipe that didn't call for some sort of dairy product. I couldn't wait to try it, and I am here to tell you that this is the moistest Banana Bread ever.
Coconut Banana Bread
Recipe Adapted by Melinda Kerns
Ingredients
- 3/4 c. butter
- 3 eggs
- 1 teaspoon soda
- 3 c. sifted flour (all-purpose)
- 1 1/2 c. sugar
- 1 1/2 cups bananas, mashed
- 1 c. shredded fresh coconut
Directions:
Preheat oven 350 degrees. Lightly grease loaf pan (or tube pan) with butter and lightly dust with flour; set aside.
In the mixing bowl of an electric mix using the paddle attachment, cream butter and sugar. (can mix with hand held mixer).
Add eggs. One at a time, and beat well.
Sift dry ingredients and add to creamed mixture with bananas.
Fold in coconut and bake in prepared loaf pan at for 55-60 minutes.
Cool before slicing.
Preheat oven 350 degrees. Lightly grease loaf pan (or tube pan) with butter and lightly dust with flour; set aside.
In the mixing bowl of an electric mix using the paddle attachment, cream butter and sugar. (can mix with hand held mixer).
Add eggs. One at a time, and beat well.
Sift dry ingredients and add to creamed mixture with bananas.
Fold in coconut and bake in prepared loaf pan at for 55-60 minutes.
Cool before slicing.
A "Little" Tidbit
I like to dice my bananas instead of mashing them. This way you get a more flavorful banana taste with every bit.
Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.
