A tropical twist on classic banana bread, this Hawaiian Coconut Banana Bread combines the natural sweetness of ripe bananas with the delightful texture of shredded coconut. Perfectly moist and packed with flavor, it’s a great addition to breakfast, brunch, or as a snack with your favorite cup of coffee.
Why You’ll Love This Recipe
- Tropical Flavor: The combination of bananas and coconut creates a unique and delicious tropical vibe.
- Moist and Tender: Thanks to the ripe bananas and shredded coconut, every bite is soft and flavorful.
- Simple Ingredients: Made with pantry staples, this recipe is easy to whip up anytime.
- Versatile Treat: Enjoy it as a breakfast, snack, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix Wet Ingredients
In a large mixing bowl, combine mashed bananas and melted butter. Stir in sugar, beaten egg, and vanilla extract until well blended. - Combine Dry Ingredients
In a separate bowl, whisk together baking soda, salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender texture. - Add the Coconut
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter. - Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
- Servings: 10 slices
- Prep Time: 10 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 10 minutes
Variations
- Nutty Addition: Add chopped macadamia nuts or walnuts for extra crunch.
- Chocolate Twist: Mix in chocolate chips for a decadent touch.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Coconut Lovers: Increase the shredded coconut to 3/4 cup for a more pronounced coconut flavor.
Storage and Reheating
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: Warm a slice in the microwave for 10-15 seconds for a freshly baked taste.
FAQs
How can I make my banana bread moister?
Use very ripe bananas and avoid overmixing the batter. Adding a dollop of yogurt or sour cream can also enhance the moisture.
Can I use unsweetened coconut?
Yes, unsweetened shredded coconut works just as well and reduces the overall sweetness slightly.
What’s the best way to mash bananas?
Mash them with a fork or potato masher until smooth. For a smoother texture, use a food processor.
Can I substitute the butter with oil?
Yes, vegetable oil or coconut oil can be used as a substitute for butter.
What if I don’t have a loaf pan?
You can bake the batter in muffin tins. Adjust the baking time to around 20-25 minutes.
Can I use frozen bananas?
Absolutely. Just thaw them and drain any excess liquid before mashing.
How do I prevent my banana bread from being too dense?
Ensure you measure flour accurately and avoid overmixing the batter.
What can I use instead of sugar?
Honey, maple syrup, or coconut sugar can be used as alternatives.
Can I add pineapple to this recipe?
Yes, adding crushed pineapple will give it an extra tropical flair. Be sure to drain the pineapple to avoid excess moisture.
Why did my banana bread sink in the middle?
This can happen if the batter is overmixed or if the oven temperature is too high, causing the bread to rise quickly and then collapse.
Conclusion
Hawaiian Coconut Banana Bread is a delightful tropical twist on the classic loaf, perfect for any occasion. With its moist texture and rich flavor, it’s sure to become a favorite. Whether you’re enjoying it fresh out of the oven or reheating a slice for a snack, this bread brings a bit of the tropics to your kitchen!
Print
Hawaiian Coconut Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A tropical twist on classic banana bread, this Hawaiian Coconut Banana Bread combines the natural sweetness of ripe bananas with the delightful texture of shredded coconut. Perfectly moist and packed with flavor, it’s a great addition to breakfast, brunch, or as a snack with your favorite cup of coffee.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix Wet Ingredients
In a large mixing bowl, combine mashed bananas and melted butter. Stir in sugar, beaten egg, and vanilla extract until well blended. - Combine Dry Ingredients
In a separate bowl, whisk together baking soda, salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender texture. - Add the Coconut
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter. - Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- A Tropical Treat: This banana bread recipe takes a delicious tropical turn with the addition of shredded coconut. Perfect for summer vibes or whenever you want a sunny escape!
- Easy to Make: With simple steps and everyday ingredients, this recipe is beginner-friendly and quick to prepare.
- Customizable: Add your favorite mix-ins like nuts, chocolate chips, or even a splash of rum for a twist.
- Freezer-Friendly: Make a double batch and freeze a loaf for later—this bread reheats beautifully.
- Perfect for Gifting: Wrapped in parchment paper with a ribbon, this banana bread makes a thoughtful homemade gift.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian, American