Banana-Coconut Bread

banana-coconut quick bread on table

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 80 m

Ingredients

Dry Ingredients

Directions

  1. 1 of 5 Heat oven to 350 degrees . Coat a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan with nonstick spray.
  2. 2 of 5 Whisk first 2 ingredients.
  3. 3 of 5 Beat bananas and 1/2 cup coconut cream until smooth. Beat in egg, then butter, 2/3 cup sugar and 1/2 cup coconut flakes.
  4. 4 of 5 Gradually beat in flour mixture until evenly moistened. Transfer batter to prepared pan.
  5. 5 of 5 Mix remaining coconut cream, sugar and flakes with banana chips; spread over batter. Bake 1 hr, 20 min. Tip: Turn this quick bread into pancakes by thinning the batter with milk and frying.

Dry Ingredients

  1. 1 of 1 Whisk AP flour, baking powder, baking soda and salt.
Nutrition Information for Banana-Coconut Bread
Servings Per Recipe: 10
Per Serving: 515 mg sodium, 449 kcal cal., 17 g Fat, total, 12 g sat. fat, 71 g carb., 3 g fiber, 36 g sugar, 6 g pro.