I’ve said it before, and I say it again. Every banana bread recipe is lovely as-is. There are no two ways about it. But what I love about it is the versatility. I can keep on adding different ingredients to the basic recipe and get a whole new epicurean pleasure.
This time I wanted to bake a variation that was halfway between a bread and a dessert. Something I could add to my repertoire #TAFEverydayCake. So, a coconut banana bread it was!
It’s homey. It makes you feel warm and fuzzy inside with the very first bite. And thanks to the desiccated coconut that toasts as the bread bakes, the flavor is delectably coconutty.
The banana notes coming through sublimely and the moist crumb, with its hint of walnut crunch, give it a delicate play of texture.
How to Make Coconut Banana Bread?
The recipe is uncomplicated like most banana bread, and it’s vegan and healthy!
Begin prepping by sifting the dry ingredients – whole wheat flour, all-purpose flour, salt, baking powder, and baking soda. Then stir in desiccated coconut and cinnamon.
In another bowl, mash two bananas and whisk in coconut yogurt, coconut oil, coconut sugar, and vanilla. Very gently combine the dry ingredients into the wet. Don’t overmix.
Fold in the chopped walnuts and then scrape the batter in a well-greased 8-inch loaf pan. Since the batter is very thick, you’ll have to level the top. Sprinkle some shredded coconut and walnuts on the surface and then bake for a good hour.
Baking the coconut banana bread
Since all ovens are slightly different, I recommend keeping an eye out. However, the chances of the bread drying out are very slim. The bananas, yogurt, and oil make the bread deliciously moist. So its really hard to mess this up!
Do a skewer test to check if the coconut banana bread is done. When you insert the stick in the center, it should come out with a dab of crumbs attached.
The trick to the tenderest, sweetest, and moistest coconut banana bread is overripe bananas that have gone spotty. All I had in the house were two measly bananas, but if you’re gunning for a more potent banana flavor, use three.
Yogurt makes the bread super moist and adds that barely perceptible tang. If you don’t have coconut yogurt, use plain Greek yogurt. Even homemade yogurt will work like a charm, as long as you drain it to remove excess moisture.
Variations of banana bread recipe
Coconut banana bread is best when you use both all-purpose and whole wheat flour because the latter makes it a tad nutty and the former gives it a bit of lightness. But you can stick to just one flour. Do remember to adjust the liquids in that case. Whole wheat will require more and all-purpose less.
Coconut oil is genuinely the best choice for any banana bread recipe because it gives the crumbs a melting sensation when you dig into a slice. But if your personal preference lies elsewhere, try any neutral vegetable oil or even melted butter.
I love how the mild caramel, earthy flavour of coconut sugar works beautifully with bananas. That’s why my sugar was coconut. However, raw sugar or jaggery will work equally well.
I wanted banana bread with a punch of nuttiness. And so the walnuts came in. However, when it comes to toppings and extras, almost anything goes in banana bread. Instead of walnuts, try figs, dates, almonds, or peanuts. Chocolate chips are another universal favorite.
Serving the Coconut Banana Bread
Let the coconut banana bread cool and then serve. I enjoyed it with a cup of evening tea with a side of a lit candle and the book I’m currently reading. It is that sort of bread and precisely what I needed to shake off these anxious times.
The kids snacked on it throughout the day. Someone loaded it up with peanut butter and another one with a heap of Nutella.
A slice of it with your morning coffee will go down excellently. Because it is not overly sweet, try toasting it and slathering some butter or a drizzle of honey. Coconut banana bread is also an idyllic anytime snack. It comes together really fast and remains soft and moist!
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Coconut Banana Bread
- 1 cup Wholewheat flour
- 1/2 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1/2 cup Desiccated coconut
- 1 tsp Cinnamon powder
- 2 Bananas, mashed
- 1/2 cup Coconut yogurt You can also use plain Greek yogurt or strained thick homemade yogurt
- 1/3 cup Coconut oil You can use melted butter or any neutral tasting oil
- 1/2 cup Coconut sugar You can use regular sugar, raw sugar or jaggery powder
- 1 tsp Vanilla extract
- 1/3 cup Walnuts, coarsely chopped
- Walnuts ( chopped) and shredded coconut for topping
- Preheat the oven to 180C. Grease an 8" x 4" loaf pan well.
- Sift both the flours, baking powder, baking soda and salt in a large bowl.
- Stir in the desiccated coconut and cinnamon powder.
- In another bowl, mix the mashed bananas, yogurt, oil, sugar, and vanilla extract.
- Fold in the mixed dry ingredients, until just combined. Don't overmix.
- Fold in the walnuts.
- Spoon the thick batter into your prepared pan. Level the batter gently using a knife.
- Sprinkle some chopped walnuts and shredded coconut.
- Bake at 180C for 1 hour, or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
- Let the cake cool in the pan for 10-15 minutes before turning it out on a cooling rack.
- Serve at room temperature. Enjoy!
do u bake on both rods or only lower rod?
Natasha Minocha says
Hi Meenal, I have both, upper and lower rods on for baking. 🙂