Coconut Banana Bread
A moist and tropical Back to School Lunchbox Treat that combines the sweetness of bananas with the rich flavor of coconut cream. Perfect for an after-school snack or a morning boost.
Equipment
- 8x4 inch loaf pan
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar packed
- 1 cup unsweetened shredded coconut
Wet Ingredients
- 1 1/8 cups coconut cream
- 2 large eggs
- 1 cup mashed ripe banana about 2 medium bananas
- 1 tsp vanilla extract
Optional
- Strawberry jam for serving
Instructions
- Preheat your oven to 325°F. Lightly grease an 8x4-inch loaf pan and line the bottom and long sides with a strip of parchment paper, leaving a bit of overhang for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, and shredded coconut.
- In a separate bowl or large measuring cup, whisk the coconut cream, eggs, mashed banana, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil after 45 minutes.
- Let the bread cool in the pan for 10 minutes, then lift it out onto a wire rack to cool completely.
Notes
Nutrition per serving: Calories: 370 | Total Carbs: 48g | Net Carbs: 44g | Fats: 18g | Protein: 5g
Slice and serve with strawberry jam if you like. Perfect for lunchboxes or an after-school snack!
