Easy Banana Coconut Bread for School Lunchboxes
A perfect treat for school lunchboxes! This moist banana coconut bread is packed with flavor and easy to bake. #BackToSchoolLunchbox #HealthySchoolSnack #BananaCoconutBread #EasyLunchBoxTreat
Equipment
- 9x5 inch loaf pan
- Electric Mixer
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 stick unsalted butter, softened
- 3-4 ripe bananas, mashed
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup chopped walnuts
- 1 cup unsweetened coconut flakes
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9x5-inch loaf pan, then line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and coconut flakes. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Mix in the sour cream and vanilla extract until well combined. Add the mashed bananas and mix again.
- With the mixer on low speed, gradually add the flour mixture, stirring just until incorporated. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra walnuts on top if desired.
- Bake for 50–60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Nutritional Information (per slice): Calories: 278, Total Carbs: 30g, Net Carbs: ~27g, Fats: 17g, Protein: 5g.
