Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.


Most Helpful

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!

Heirloom Tomato June 09, 2013

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 :) "

Chef shapeweaver � October 05, 2011

This is a delightful recipe, loaded with wonderful goodies. When I have a banana that is becoming too ripe, I throw it in a plastic bag in the freezer. When I've collected enough, I'll make a banana bread. Because I had so many, I doubled the recipe and baked four mini loaves. Darling! I toasted the coconut and walnuts first to bring out their flavors. After cooling, I wrapped the loaves in plastic wrap and put the in vacuum sealed bags to freeze. Removing one at a time keeps them fresh. I enjoy this bread lightly toasted with a cup of coffee or tea.

Cucina Casalingo October 10, 2010

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