Coconut Banana Bread

Name: Coconut Banana Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: Coconut milk 1 cup; Bananas ripe 0.4 lb; Type 00 flour 1.67 cups; Brown sugar ½ cup; Coconut oil 4 &frac13; tbsp; Dark chocolate chips 2.1 oz; Shredded coconut 4 tbsp; Baking powder 2 ½ tsp; Coconut oil to taste; Type 00 flour to taste; Dehydrated coconut flakes to taste; Mix of dried fruits hazelnuts, walnuts, almonds to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 6

PRESENTATION

Banana bread with coconut is seriously one of those snacks that just hits the spot. Doesn't matter if it's a lazy morning or you're rushing around in the afternoon. It's like this version of classic American banana bread has a little secret—no butter or eggs here. Pretty simple, really. It's all about coconut milk, which makes the loaf extra moist and gives it a light, fragrant touch. And seriously, your kitchen? Smells amazing.

The overripe bananas? They're the real stars. They make the bread sweet naturally, blending in so smoothly. And hey, throw in some chocolate chips and nuts, and you've got a mix of tender bites and crunch. Every slice? A little different. So, the banana bread with coconut not only uses up those bananas chilling on the counter, but it turns them into something you'll actually want to eat. Not just rescue them.

Here's the deal: coconut banana bread has those tropical vibes but keeps it comfy. People say it’s one of the best pick-me-ups—using natural ingredients means no heavy feeling. Just a light, golden loaf that's perfect with morning coffee or as a snack. Oh, and look, you can make it with coconut oil or shredded coconut for extra flavor. Always comes out soft and moist—no dry slices, trust me.

Sometimes, people add a bit more chocolate or nuts on top for that extra crunch. Thing is, this recipe's pretty forgiving. It rolls with different add-ins and even works with gluten-free flour if that’s your thing. For real, it's not fancy—just simple, tender bites of comfort. Something anyone can enjoy. Whether you need a quick pick-me-up or something a bit special for breakfast, this tropical banana bread is the easy recipe that fits right in with all your homemade favorites. And the sauce? Oh wait, there's no sauce. See? Super easy.

INGREDIENTS

For a 8x4 inch loaf pan: Coconut milk 1 cup (250 g); Bananas 0.4 lb (200 g) - ripe; Type 00 flour 1.67 cups (200 g); Brown sugar ½ cup (100 g); Coconut oil 4 ⅓ tbsp (60 g); Dark chocolate chips 2.1 oz (60 g); Shredded coconut 4 tbsp (30 g); Baking powder 2 ½ tsp (10 g)

For greasing the pan: Coconut oil to taste; Type 00 flour to taste

For garnish: Dehydrated coconut to taste - flakes; Mix of dried fruits to taste - hazelnuts, walnuts, almonds

Preparation

How to prepare Coconut Banana Bread

To make the coconut banana bread, first put the ripe bananas in a large bowl 1 and mash them with a fork 2, then add the brown sugar 3.

Pour in the coconut oil 4 and whisk the ingredients together. Add the coconut milk 5 and mix again to combine everything 6.

Now, add the flour 7, baking powder 8, and shredded coconut 9. Incorporate the dry ingredients with a whisk until you get a homogeneous mixture.

Finally, add the chocolate chips 10. Pour the batter into a 8x4 inch loaf pan that you have previously greased with coconut oil and floured 11, then garnish the top with coconut flakes 12.

Add the nuts 13 and bake in a preheated static oven at 350°F for about 50-55 minutes 14. Once baked, remove from the oven and let your coconut banana bread cool before removing it from the pan and serving 15!