A twist on an Aussie favourite.
I’ve got a tried and true banana bread recipe however I wanted to try something new. That’s how I roll – I’m constantly seeing whether the basic version can be improved upon. That’s how I stumbled onto this recipe that has a bit of a twist – Banana Coconut Bread.
Bananas can get quite expensive here depending on the weather conditions. While they are not too pricey lately, they have been previously ranging from $2.99 to $4.50 per kilo. I’d still buy some bananas for Caitlyn for school but wouldn’t buy many of them. In the month, the price of them has come down and I managed to get some cheap bananas for 99c per kilo. Happy days! Had to hunt for ones that weren’t too ripe and would last the week but also bought a few really ripe ones to make banana bread.
Searching for a new recipe to try, I knew I wanted to use up the bananas I had. But I also had another pantry problem… I had somehow accumulated a couple of packets of desiccated coconut. How this happened, I have no idea. I suspect my mum bought it while staying with us but I have no proof of this. Just meant I have more coconut than a household should have. So when searching for the right recipe to try, I already knew what two core ingredients it must have.
It does take a little longer to bake in the oven but the wait is most certainly worthwhile. With the added coconut cream, this is a super moist bread. Eat warm from the oven. Once cut, you can also toast slices of this bread with a little butter smeared on it.
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Banana Coconut Bread
Ingredients
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 cup firmly packed brown sugar
- 1 cup desiccated coconut
- 270 ml can coconut cream
- 2 Eggs
- 1 cup mashed banana
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 170°C (150°C fan-forced). Lightly grease a 10cm x 20cm loaf tin. Grease then line both the base and sides with baking paper, allowing to overhang at all ends.
- Sift flour, baking powder and baking soda into a bowl. Add sugar and coconut. Stir to combine. Place coconut cream, eggs, banana and vanilla in a jug and whisk to combine. Fold the wet mixture into flour mixture.
- Spoon into prepared pan. Bake between 1hr to 1hr15min, or until an inserted skewer in the centre comes out clean.
- Let stand for 10 minutes before removing from the loaf tin to cool on a wire rack.