Summer is almost over and what better way to celebrate the last few days than with a loaf of tropical coconut banana bread? Baking banana bread is one of my favorite ways to use ripe bananas. I love coconut and we always have coconut flakes on hand so adding it to the bread was an easy decision. The sweet ripe bananas and rich toasted coconut flakes make for an incredibly flavorful quick bread. The sour cream adds a richness and moistness to the bread that will make you come back for seconds! It’s so easy that no beaters or mixers are needed to whip up this delicious treat! It’s great as is or with a light smear of butter. It’s a wonderful way to enjoy a taste of summer all year long!
Banana bread with toasted coconut mixed throughout the batter and a generous layer of coconut on top of the loaf! Heaven!
Coconut Banana Bread
Active time: 10 mins Baking time: 60 mins Yields: 1 10 inch loaf
Ingredients:
2 C all purpose flour
¾ tsp baking soda
½ tsp salt
1 C sugar
½ C oil
3 eggs
1 C light sour cream
1 tsp coconut extract
3 ripe bananas, mashed
½ C toasted coconut flakes (sweeten coconut flakes)
1/2 C coconut flakes (sweeten coconut flakes)
Directions:
- Preheat oven to 350º, spray loaf pan with cooking spray and dust with flour.
- Place flour, salt and baking soda into a medium bowl and whisk to combine the ingredients.
- In a large bowl, add sugar, oil, eggs, sour cream and coconut extract. Whisk to combine.
- Add bananas, toasted coconut flakes to wet ingredients and stir with a rubber spatula or wooden spoon to combine.
- Gradually add flour mixture to wet ingredients and stir with rubber spatula or wooden spoon to incorporate the ingredients. Do not over-mix.
- Pour batter into prepared loaf pan and sprinkle with coconut flakes.
- Bake for 25 to 30 minutes and then cover with foil to prevent the top from burning and bake for another 30 minutes or until inserted toothpick comes out clean.
- Let cool on wire rack in pan for 10 minutes. Transfer bread to wire rack to continue cooling.
Toasted Coconut:
There are two methods to toast coconut flakes.
- In a dry pan on the stove top: place coconut flakes in a dry pan and toast over medium high until golden brown. Make sure to stir the coconut to prevent burning.
- In the oven: Heat oven to 350º, evenly spread the coconut on a cookie sheet and toast in oven for 7 to 12 minutes or until desired level of golden brown is reached. Use a spatula to occasionally turn the coconut to prevent burning.
* Notes: Coconut can burn very easily so keep a close eye on it. Toasting coconut flakes will enhance the coconut flavor, making it crisp and chewy while adding a richness and depth of flavor to the coconut flakes.
Enjoy!!
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Beautiful and so tempting! That is a great flavor combo.
Cheers,
Rosa
How come I have never had this before? It’s such a delicious idea. GREG
Very delicious! thanks for bringing me some!!! yummy!
sounds yummy, my two favorite flavors.
How funny, I totally made coconut banana bread this am. I didn’t add coconut on the top, and I must say, the addition of it makes it look reeeeeaal purdy. I like yours!
Great idea for the so so looking bananas in my kitchen. They can serve a higher purpose as bread. I bet the taste is sensational! Great pic’s too!
Ive wanted to try Bill Grangers coconut bread for longer than i can recall, but this may well pip it to the post to be made now you have introduced this gorgeous looking recipe to me 🙂 Sounds truly divine
this bread is sooo gooood! thank you for sharing!! can’t wait to make my own loaf!! Thank you again! 🙂
How creative! This looks scrumptous!! I’m jotting this down…
this looks so delicious! I want a slice right now — toasted with butter please!
Wow, what a lovely looking bread. I love the flavor and texture combination. 🙂
One of those “why didn’t I think of that?” moments since I love coconut anything! The toasted coconut topping is the crowning touch – love it 😉
What a beautiful loaf of bread! I would love to bake this but I need to buy a loaf pan first -_-
I have been craving coconut and what is this little treasure you’ve baked up? Yum! Looking forward to seeing you this weekend at The Taste! xoxo
Rosa: Thank you!! I love the flavor combo too!
Greg: Thank you! I’ll have to make a loaf for the next time we all get together!
Erin: Thanks – so glad you liked it!
Susan: Yup – can’t go wrong with coconut!
Julia: Fun guess we were on the same page with the coconut bread!
Renee: Thanks – when in doubt make bread! 🙂
Sasha: Thanks!
Amy: So happy you enjoyed the bread!!
Beth: Thanks!!
Valentina: Love you’re thinking – toasted with butter… is there any other way?
Amy Tong: Thank you!!
Priscilla: Thank you – the extra coconut toasted on top is one of the best parts of this recipe!
Jen: Thank you! Yes – we got hook you up with a loaf pan! stat!
averagebetty: Yes!! Looking forward to catching up at The Taste! See you soon!!
This sounds so good! What a great little twist on the normal banana bread =)
Peggy: Thank you!!! The big test will be if your fiance likes it…. then it must be good! 🙂 Love the idea of your blog! Take care!
oh my goodness oh my goodness!! i LOVE simple yet delicious recipes!!!! thank you for this!!!
Rebecca: 🙂 Can’t wait until you try it! Hope you love it!
id love a slice of this toasted and buttered for breakfast yum!
This looks so good! What oil do you reccomend?
Betty: That sounds like the perfect way to start the morning! 🙂
Hi Ben – Thanks! I use canola oil, but you can also use vegetable oil as well.
Now to get bananas! I am not a lover of banana bread, but this is a “must try” recipe. Thanks for sharing.
i followed this recipe exactly and it was so yummy<3
thanks for sharing!!
Margaret: You’re welcome – I think the combination of bananas and coconut gives it a fun tropical twist.
Geneva: Yay!! Glad you liked it! So happy that you tried the recipe! Thank you!