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Coconut Banana Bread

Transform overripe bananas and shredded coconut into a moist and flavorful banana bread that’s simple to make and hard to resist.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the bread
  • 3 large ripe bananas The spottier, the sweeter.
  • 1 cup shredded coconut flakes Soaked in milk.
  • 1 cup whole milk For soaking the coconut.
  • 2 large eggs Room temperature.
  • 1/2 cup unsalted butter Melted and slightly cooled.
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour Measure by spooning into the cup.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Step One: Soak the Coconut Flakes - Place the coconut flakes in a small bowl and pour the milk over them. Let sit for about 15 minutes.
  2. Step Two: Mash the Bananas - In a large mixing bowl, mash the bananas with a fork, leaving some small lumps for moisture.
  3. Step Three: Mix in the Wet Ingredients - Whisk the eggs, sugar, cooled melted butter, and vanilla extract into the mashed bananas until smooth.
  4. Step Four: Fold in the Dry Ingredients - Sprinkle flour, baking soda, and salt over the wet mixture and gently fold until no visible streaks of flour remain.
  5. Step Five: Fold in the Coconut - Squeeze out excess milk from the soaked coconut and fold into the batter until evenly distributed.
  6. Step Six: Bake Until Golden - Pour the batter into a greased loaf pan and bake at 350°F until a thermometer inserted into the center reads 200°F, about 55 to 70 minutes.
  7. Step Seven: Cool Before Slicing - Let the bread rest in the pan for 20 to 30 minutes before transferring to a wire rack.

Notes

Never rush the cooling to avoid collapsing. Customize by adding chocolate chips or nuts. Use a serrated knife for clean slices. Wrap slices tightly to keep fresh.