Coconut Banana Loaf combines two simple and inexpensive ingredients in the easiest and most delicious loaf ever! All of this deliciousness is prepared using only a bowl and a spoon too!
Shredded sweetened coconut is underrated and should be used more often! It completely changes a basic banana bread recipe into something new and exciting. For example, take a look oat my Coconut Banana Loaf!
Lord Byron’s Kitchen is no stranger to using coconut as an ingredient. It was a very common baking ingredient in my mom’s kitchen. She used it a lot! One of her favourite recipes was no-bake Marshmallow Coconut Balls. And everyone loves Toasted Coconut Bundt Cake!
Today, though, we are going to focus on this gorgeous loaf you see in front of you. Are you ready? Let’s do it!
THE RIGHT SHREDDED COCONUT
Shredded coconut comes in a different textures, and it’s important to use the right one. The most common are the fine and medium shredded coconut. Those two come in either sweetened or unsweetened. I’m using sweetened coconut in this loaf.
It’s important to use a grated/shredded coconut for this loaf. The size of the shredded coconut won’t make a difference to the taste, but it certainly will make a difference when you try to cut into it. The longer shreds of coconut will make for a messier slice and you want your delicious loaf to look just as amazing as it tastes!
Use a medium shred. The finely grated/shredded coconut will pretty much disappear in this recipe and you will want to see the flecks of coconut throughout the cake to get the full effect!
THE RIGHT SIZED LOAF PAN
The batter for this loaf doesn’t make a lot. So, if you wanted to bake it in a bundt pan instead, you’ll have to use a very small bundt pan otherwise it will look rather short.
I love everything Nordic Ware and collect it, so I have a few pans to choose from. For this particular recipe, I used my Nordic Ware Anniversary Loaf Pan. It’s a 6-cup pan, so you’ll need to use a loaf pan that will accommodate that amount of batter.
Obviously, you don’t need to run out and buy that particular loaf pan. Most loaf pans or even smaller bread pans will work just fine! If you have really small pans – like individual loaf pans – fill the pan 3/4 full. You will need to adjust the baking time back a bit too.
KEEPING YOUR LOAF MOIST – JUST THE WAY IT SHOULD BE!
This loaf is perfect for freezing. In fact, you can freeze it for up to 3 months. And, if you thaw it out properly, it will taste just as fresh as it did the day you baked it. But, you have to do it properly!
Once the loaf is completely cool, wrap it very well in plastic wrap. I always wrap it twice to ensure I have a good seal. Place the wrapped loaf into a freezer-friendly container and place it in the freezer.
To thaw, remove from the freezer and remove and discard both layers of plastic wrap. Set the loaf back into the container and place the lid on. Allow the loaf to thaw and come to room temperature on your kitchen counter. Be sure it’s not in direct sunlight or any direct heat source.
It will take no more than an hour. Slice and enjoy! To keep it fresh still now that it is at room temperature. First, always keep a tight lid on the container. And, if you find the loaf is drying out before you can finish it, cover it in plastic wrap once again.
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Coconut Banana Loaf
- 3 large over ripe bananas, mashed
- 1/3 cup butter, melted and cooled
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon cinnamon
- 1 teaspoon coconut extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 cup sweetened shredded coconut
- Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, use a wooden spoon or spatula to mix together all of the ingredients except the coconut. There is no need for mixing the wet ingredients first or sifting the dry ingredients together. (I told you this was easy!)
- Once a batter has formed, add the coconut and fold into the batter.
- Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan’s corners.
- Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
- Cool completely on a cooling rack before slicing.
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