Banana-Coconut Bread

READY IN: 1hr 15mins
Recipe by evelyn/athens

Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.

Top Review by Heirloom Tomato

My daughter and I liked it toasted with butter. The changes I made were to reduce sugar to 1/2 cup, add a little extra coconut, substitute a little pack of applesauce for the melted butter, and use whole wheat pastry flour instead of AP flour. I left out the nuts because I wanted coconut to be the dominant flavor. I don't think the changes affected the taste much. I'll make this again.Thank you!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
  3. Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
  4. Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

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