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Banana-Coconut Bread

Banana-Coconut Bread created by F-Ced

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.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees.
  • Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"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. annevan13
    Made this today, followed exact directions and it was dry and all I could taste was the baking powder. The recipe calls for 2 tsp baking powder, my standyby banana bread recipe calls for 1/2 tsp.
    Reply
  2. Nicole B.
    It was very dry, and I only cooked it 20 minutes. I didn't want to throw it out with all the good ingredients, so I poured some water on top the finished result. It absorbed into it quickly, and now tastes moist :)
    Reply
  3. Nicole B.
    It was edible, but very dry. I only cooked it for 20 minutes and it was crumbly. I have to drink water just to get a bite down.
    Reply
  4. Sara R.
    I have made this recipe 4 times now both at sea level and 5400 feet above sea level. It took just about 1 hour every time and consistently turned out great! I made it as is and subbing half the white flour for whole wheat pastry flour. I also did not have coconut once and it still was delicious. This is my new go to recipe for banana bread.
    Reply
  5. F-Ced
    Banana-Coconut Bread Created by F-Ced
    Reply
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