Hawaiian Coconut Banana Bread
Indulge in the tropical delight of Hawaiian Coconut Banana Bread! 🍌🥥 This moist, flavorful loaf is perfect for breakfast or snacks.
Equipment
- 1 9x5-inch loaf pan Grease with coconut oil or line with parchment paper.
- 1 Mixing bowl For combining wet and dry ingredients.
- 1 Whisk For mixing wet ingredients.
- 1 Spoon or spatula For mixing batter.
Ingredients
Wet Ingredients
- 3 ripe bananas The riper, the better!
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon vanilla extract For enhanced flavor.
- ½ cup coconut oil Melted; can substitute with vegetable oil or melted butter.
Dry Ingredients
- 1 ½ cups all-purpose flour Can use gluten-free flour blend.
- 1 teaspoon baking soda Helps the bread rise.
- 1 teaspoon baking powder Works with baking soda for extra lift.
- 1 cup shredded coconut Unsweetened preferred for authentic flavor.
- ¾ cup sugar Can use coconut sugar or a sugar substitute.
- ½ cup chopped nuts (optional) Walnuts or macadamia nuts add crunch.
Instructions
Preparation
- Gather all your ingredients before starting.
Mixing
- Mash the bananas in a mixing bowl until smooth.
- Add eggs, melted coconut oil, and vanilla extract. Whisk until combined.
- In a separate bowl, mix flour, baking soda, baking powder, and shredded coconut.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- If desired, add sugar and mix gently.
- Preheat oven to 350°F (175°C) and prepare the loaf pan.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.