When you have a well-ripped banana or some leftovers from it, this banana coconut bread is one way you can put your bananas into proper use. This banana coconut bread is really easy to prepare and it will be just like the restaurant version. When choosing bananas to make this cake, make sure the outside of bananas is bright yellow with just a few brown areas. There should not be any green areas or the bananas will not ripe enough. While baking, if you notice that the top is getting a dark fast but the middle still has quite a bit of baking time, loosely cover the top with aluminum foil. This will keep direct heat off the top of the bread. This banana coconut bread can be sliced or frozen whole. Place a slice of parchment paper in between each slice to keep them from sticking together. Place the bread in a large zip-lock freezer bags and let the air out then place the bag in a freezer.
Add your very ripped bananas into a mixing bowl to together with sugar then whisk it for about two minutes on medium speed. Once mashed and mixed together, add in your eggs one after the other while continuing to beat the mixture. Add in vanilla extract and then sour cream or curd then add in your coconut flakes and continue beating the mixture. Once well combined, add your flour and mix it adding the bicarbonate soda and melted butter Once the batter is ready, have your greased pan if you don’t have a non-stick pan, use your pan lined with parchment paper so that the bread does not stock at the bottom of the pan. Pour in the batter and bake this banana coconut bread in a 1980 degrees preheated oven for around one hour or until the top is golden brown and a skewer inserted at the center comes out clean.
- 1 cup (125g) flour
- 1/4 tsp (2g) baking soda
- 2 tsp (8g) baking powder
- 1 tsp (3g) cinnamon
- 1/4 tsp (2g) salt
- 3/4 cup (150g) sugar
- 2 eggs
- 1 stick (113g) butter, room temperature
- 3 or 4 ripe bananas (about 1 1/4 cup (300g) puree)
- 1/3 cup (70g) sour cream
- 1 tsp (5g) vanilla extract
- 3/4 cup (75g) walnuts, chopped
- 1 cup (70g) unsweetened coconut flakes
- Preheat the oven to 350F (180C). In a medium bowl combine flour, coconut flakes, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, using an electric hand mixer, cream together the butter and sugar until creamy.
- Add in the eggs and mix well. Add sour cream and vanilla extract and mix until well incorporated.
- Mix in the mashed bananas. With the mixer on low speed incorporate the flour mixture.
- Stir in walnuts. Lightly grease a loaf pan. Line the bottom with parchment paper.
- Pour the batter into the prepared loaf pan and sprinkle chopped walnuts on top.
- Bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 10 minutes, and then invert onto a wire rack.