Ingredients for Banana Coconut Bread
- Currants (not in recipe)
- Dark Rum (not in recipe)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Nutmeg (not in recipe)
- 1 cup sweetened shredded coconut
- Vegetable Shortening (recipe uses 1/2 cup vegetable oil instead)
- 1/2 cup brown sugar
- 2 large eggs
- Buttermilk (not in recipe)
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup chopped nuts (optional)
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How to Make Banana Coconut Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mash bananas until mostly smooth. Add sugar, oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the shredded coconut and chopped nuts (if using).
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
177g
Fat
30g
Carbs
28g
