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    You are in: Home / Recipes / Banana-Coconut Bread Recipe
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    Banana-Coconut Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    evelyn/athens's Note:

    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.

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    1. 1
      Preheat the oven to 350 degrees.
    2. 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. 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. 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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    Ratings & Reviews:

    • on June 09, 2013


      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!

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    • on October 05, 2011


      I was looking for an out of the ordinary banana bread recipe and came across this one,and decided to try it.Since almonds were all that I had,that is what was used.Also, I toasted the almonds and coconut.And in all honesty, I think it was the addition of the coconut made this bread extraordinary. The bread is so moist and full of flavor. And I'm so very glad I tried this recipe, it happens to be the BEST banana bread that I have ever eaten. Thank you so much for posting a wonderful recipe that WILL be made again. " Keep Smiling :) "

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2007


      Just hot out of the oven, and I burnt my GREEDY mouth by trying it when it was still TOO hot! Wonderful - I used 1/4 cup less sugar, as I used brown sugar and my bananas were VERY ripe!!!! I added the optional nuts - Walnuts and I am now waiting for it to cool down to have ANOTHER slice, and photograph it NICELY with my afternoon cuppa! Great recipe thanks Ev - made for ZWT3! FT:-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Banana-Coconut Bread

    Serving Size: 1 (969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2613.3
    Calories from Fat 814
    Total Fat 90.5 g
    Saturated Fat 57.2 g
    Cholesterol 534.5 mg
    Sodium 3015.8 mg
    Total Carbohydrate 417.2 g
    Dietary Fiber 14.7 g
    Sugars 198.3 g
    Protein 42.8 g

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