Apr 26, 2014

Coconut Banana Loaf

There can never be enough Banana Bread/Loaf versions as far as I am concerned. I know as I already have at least 3 versions on this blog....yes, we do love Banana bread! This time, I thought I'll give it some tropical touch. I still used my old go-to Best Banana Bread recipe as the basic foundation though I tweaked it a little to adjust to the addition of shredded Coconut and Coconut Oil. The result as you can see is a delicious one - a subtle hint of coconut flavoring, notes of lemon tanginess and of course sweetness from the truly ripe bananas! And can you see how moist it is? I made sure I took a close-up of the bread so you can see how truly moist and scrumptious it is!

Surely, this competes with the original Best Banana Bread - if you fancy coconut anyway! Please enjoy!


1 1/2 cups All-purpose (regular) Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup shredded unsweetened Coconut
1 stick Butter (4 oz), softened*
2 Tablespoons Coconut Oil
1 cup Sugar
2 Eggs, room temperature
3 very ripe Bananas
3 Tablespoons freshly squeezed Lemon Juice
Grated zest of 1 Lemon

*To soften the butter, take it out of the fridge and bring it to room temperature about an hour before you need it.  In case that's not possible here's a good  link on how to soften a butter quicker.


Preheat the oven to 350F. Lightly grease a 9x5 loaf pan and then line it with parchment paper. Set aside.

Using a wire whisk, mix together the flour, baking soda, baking powder, shredded coconut and salt in a large bowl.

Beat the softened butter, coconut oil and sugar until light and whipped-creamy. An electric mixer would be quite handy with this.

In the meantime, peel and mash the bananas. If you wish you can put the bananas in a food processor to hasten the process. 

Add the eggs to the butter and sugar mixture one at a time. Add the mashed bananas and continue to beat until smooth and no more lumps appear. Pour in the lemon juice and the grated zest. Beat just until combined.

Stir in the flour mixture just until combined. Pour into a lined loaf pan and bake for 45-55 minutes or until a tester comes out clean.

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.

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