Banana Coconut Bread
Everyone has a favorite moist banana bread recipe. This Banana Coconut Bread is my personal favorite and has gained recognition from a few other prestigious critics as well.
This vivid memory of my four year old son makes me smile every time I think of it.
I walked into the kitchen one afternoon to see his pale-blue eyes, half covered in disheveled hair, peeping over the counter top. …No, let me correct that. Intensely glaring over the edge of the counter, at the bananas that sat there.
I asked, “Carson, are you hungry?”
“Yes,” he sheepishly replied.
“Would you like a banana?”
He paused a moment, then in a tormented tone answered, “No. (long pause) I’m waiting for the bananas to DIE, so I can eat banana bread!”
Banana Coconut Bread, the utopian state to which all bananas aspire. Or at least that is the belief in my house. Everyone enjoys a ripe banana. Yet they all, husband included, leave them sitting there. Hoping, if there are 3 bananas left when they turn dark, this supreme treat will emerge.
Ah, the lesson of delayed gratification.
I’m enormously intrigued watching my children ponder this virtue of patience. Mediocre satisfaction now, or jovial bliss later. Hmmm…
This ultra moist Banana Coconut Bread recipe is a must-try. The butter, applesauce and bananas create a dense tender texture that is hard to resist. The addition of shredded coconut and almonds provide that extra something that take this bread to the next level. I’ve tried many moist banana bread recipes over the years, but this Banana Coconut Bread is the best in my opinion!
Other Irresistible Breads:
Nutella Swirl Tea Loaf ~ All Day I Dream About Food
Cheddar Scallion Monkey Bread ~ Foodie with Family
Banana Coconut Bread
Ingredients
- 1 cup granulated sugar
- 1 stick butter softened
- 1/4 cup applesauce
- 2 large eggs
- 2 very ripe bananas (2 large or 3 small) smashed
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup shredded coconut
- 3/4 cup chopped nuts almonds, pecan, walnuts…
Instructions
- Preheat the oven to 350 degrees F and grease and flour a 9x5 loaf pan. (1 1/2 quart capacity)
- Using an electric mixer, cream the sugar and butter together until light and fluffy. Then add the applesauce, eggs and bananas. Mix until combined.
- In a separate bowl, whisk together all the dried ingredients. Slowly beat the dry mixture into the wet.
- Add the coconut and chopped nuts. Mix well.
- Pour the batter into the loaf pan. Bake for 20 minutes, then lower the temperature to 325 degrees F and bake another 40+ minutes, until a toothpick inserted in the middle comes out clean. Allow the bread to cool for 10 minutes in the pan, then flip it out onto a cooling rack.
So moist & delicious!
I have been thinking banana coconut would make for a nice change to our regular old banana or pumpkin chocolate chip muffins. Always a good breakfast go-to for kids, especially now that school is back in session. Happy to see you have the same idea! I don’t have applesauce though as it always ends up going bad in the fridge. Any suggestion on a substitute? Thanks in advance! – Claire
Hi Claire,
You can use extra bananas or even butter in equal portions to the apple sauce. Happy Baking!
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I have made lots of different banana bread recipes, but this one is by far my favorite! Making another one today!
This is SO good! My husband and kids LOVED it, too :)
This turned out wonderful! Thank you so much. I used sweetened coconut cause that is what we had and it didn’t seem too sweet.
Aww, how cute is your little one..
This banana bread sure looks good, will try this out for sure.
I consider myself a banana fanatic…and have made my fair share of baked goods with this tasty, versatile fruit…. I just made this coconut banana bread yesterday and am blown away – SO DELISH, super moist, a great balance of both main flavors, and just really impressed… going into my go-to banana bread file…thank you!!!!
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Made this banana bread this morning. Decreased the sugar to 3/4 cup. I didn’t have coconut so I used frozen blueberries and I used an egg substitute as my son has an egg allergy. Turned out awesome. I think this will be my new go to banana bread recipe :). Thanks for sharing.
HOOOLLLY MOOOLLYY!!! Made this tonight, ate some and promptly posted on my facebook that I had just made the best banana bread I have ever tasted. Ohmygosh. I only had two dead bananas left so I upped my applesauce, AND I added mini semi-sweet chocolate chips. Can’t even handle how perfectly crispy the outside is and moist the inside is. Om nom nom. Thanks!!!
Katie, so glad you liked it! :)
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Awesome recipe,
I love banana bread :)
Here’s anther recipe you might like.
http://www.wascene.com/food-drink/delicious-banana-bread-recipe/
Thanks for sharing,
Soph