Banana Coconut Bread
(10 servings) Printable Version
If I had one more do-over, I'd use mini-chocolate chips. The bites with chocolate are awesome. The more the chocolate is distributed, the better the overall flavor. Finally, keep your eye on the cooking time. I found a full loaf was finished after 50 minutes and mini-loaves took only 35 minutes.
As you can see from the pics, this bread makes great little gifts if you make it as mini-loaves.
How To Make Banana Coconut Bread
The recipe makes one loaf.
Preheat oven to 350 degrees.
Prepare a deep 9x5 bread pan with a generous coating of cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
In a separate medium bowl, combine eggs, mashed bananas, melted butter, sugar, milk and vanilla.
Add the wet ingredients to the dry ingredients and mix until just moistened.
Fold in the coconut and chocolate chips. Add nuts now if desired.
Pour batter into prepared pan.
Bake for 50 to 65 minutes - checking the bread every 5 minutes after 45 minutes. If a toothpick inserted into the center of the bread comes out free of batter, the bread is done.
It goes without saying... let the bread cool down before serving. Enjoy!
(You can also make mini-loaves with this recipe, but I'd start checking if the bread is finished after 30 minutes.)
A delightful buttermilk bread with banana, coconut, chocolate chips and optional walnuts or pecans.
Mr Breakfast would like to thank sweettooth for this recipe.
Comments About This Recipe
What do you think of Banana Coconut Bread?
Overall Average Rating =(out of 5)
Based on 4 votes.
Of course, I read the comment about the SUGAR being left off the instructions AFTER I put the loaves in the oven, so I quickly pulled them out and sprinkled a teaspoon of sugar on each. With the sweet banana, coconut and chips, it was PERFECT - did not need more sugar for my taste. Very nice loaves. (I substituted 1/4 cup of flour with golden flaxseed meal).
Comment submitted: 12/20/2009 (#9259)
From Whoopie Z.
I used a cup and a quarter of all-purpose flour and 3/4 cup whole wheat flour. I also skipped the chocolate chips. It was really good. NOTE TO PEOPLE: The recipe doesn't say (should be updated), but you have to mix the oil (or butter) and sugar in with the wet ingredients.
Comment submitted: 11/25/2009 (#9102)
This recipe has some major problems the way it is written! It tastes fine, AFTER you sort out the ingredients in the list and notice that TWO of them are missing in the directions section. My daughter made this to enter into the state fair last evening, and we left out the oil and ALMOST left out the sugar (I noticed that one after the bread was in the oven for 5 minutes). Needless to say, I had to "remake" this the right way after she left for school this morning to dliver by noon. I know she was supposed to do the work, but the first time around, those missing ingredients really messed up the bread. Try to get this re-written please.
Comment submitted: 10/15/2008 (#6599)
From wbell (Team Breakfast Member)
I decided to make muffins for easy portability. It's a tasty recipe, however I really think the chocolate chips are needed to balance the taste (which I had added). Also, tastes best eaten the same day or just one day after it's made. Muffins were a bit hard by day 3.
Comment submitted: 4/13/2008 (#5044)
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