Recipe by JackieOhNo!
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.
Top Review by Bayhill
Yummy! I had some very overripe bananas to use up and this sounded like the perfect recipe. The bread was moist and delicious. We really loved the added chewiness from the toasted coconut. I made as written, except that I used 1/2 tsp. vanilla, 1/4 tsp. banana extract, and 1/4 tsp. coconut extract. I like to use these extracts to help boost the flavor of the bread. Thank you for sharing! **Made for 2013 Football Pool week #5**
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 beaten eggs
- 1 cup mashed ripe banana (2 to 3 medium bananas)
- 1⁄3 cup cooking oil
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 (3 1/2 ounce) can flaked coconut, toasted (1 1/2 cups)
Directions See How It's Made
- Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
- Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.