Toasted Coconut Banana Bread Recipe

Name: Toasted Coconut Banana Bread
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 3 ripe bananas; 1/2 cup vegetable oil; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 cup shredded coconut

Indulge in the ultimate banana bread experience! This recipe elevates the classic with the irresistible crunch of toasted coconut flakes. Perfectly moist and bursting with banana flavor, this bread is guaranteed to be a crowd-pleaser. The lightly toasted coconut adds a delightful texture and subtle sweetness that complements the rich banana flavor beautifully. Easy to make and even easier to devour!

Prep Time 20 mins

Cook Time 85 mins

Calories 2591.1 kcal

Protein 81g

Rating 4.4 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toasted Coconut Banana Bread

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 ripe bananas
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup shredded coconut

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How to Make Toasted Coconut Banana Bread

Preheat oven to 350°F (175°C). Grease and flour a 9x5x3-inch loaf pan.
In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In a separate bowl, mash 3 ripe bananas with a fork. Add 2 large eggs, ½ cup vegetable oil, ½ cup milk, and 1 teaspoon vanilla extract. Whisk until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
In a small skillet, toast ½ cup shredded coconut over medium heat until lightly golden brown. Stir frequently to prevent burning. Let cool slightly.
Gently fold the toasted coconut into the batter.
Pour batter into the prepared loaf pan.
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.
Once completely cool, wrap and store overnight to allow flavors to meld. Slice and enjoy!