Coconut Banana Bread Recipe
Meet your new favorite twist on a classic: Coconut Banana Bread with Brown Butter. Ultra-moist and packed with deep flavor thanks to the magic of brown butter and a generous handful of coconut flakes.
Servings: 9 slices
Ingredients
- 4 oz unsalted butter 113 g, brown and cool
- ⅔ cup mashed banana 160 g
- ⅔ cup coconut milk 153 g
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar 150 g
- 1 ¾ cup all-purpose flour 230 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup sweetened coconut flakes 93 g
- Melted butter for pan
Instructions
- Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool. This will take approximately 8 minutes and 30 seconds.4 oz unsalted butter
- Prepare the wet ingredients - Mash the banana with a potato masher in a large mixing bowl. Add coconut milk, brown butter, vanilla and eggs, whisk together until smooth.⅔ cup mashed banana, ⅔ cup coconut milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add brown sugar - Add brown sugar and beat until well combined.¾ cup light brown sugar
- Combine dry ingredients - Sift flour, baking soda, and baking powder into a smaller mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture along with the coconut flakes and fold until just combined.1 ¾ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, 1 cup sweetened coconut flakes
- Preheat the oven - Set the oven in the middle of the oven and preheat to 350°F while the batter rests.
- Prepare the baking pan - Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.Melted butter for pan
- Bake - Transfer the banana coconut bread batter into the prepared loaf pan. Bake for 55 - 60 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.
- Cool - Remove from the oven and place it on a wire rack to cool. To remove the banana coconut loaf from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Storage: You can store leftover coconut banana bread in an airtight container or wrapped in plastic at room temp for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Reheating: I love serving banana bread slightly warm. Simply wrap a slice in plastic wrap or cover it with a damp paper towel, then microwave for 15–20 seconds until warmed through. If it’s frozen, heat it in short bursts, checking as you go until it’s perfectly warm.
Nutrition
Serving: 111g | Calories: 357kcal
