A fun and fruity twist on classic banana bread that the whole family will love! Full of REAL banana flavor and studded with crunchy walnuts throughout. Perfect for afterschool snacks or quick breakfasts on busy mornings.
My husband and kids are absolutely bananas for bananas. They’re a popular breakfast and snack item because of their convenience. I often buy two full bunches of them, and they’re gone within a few days. I have no idea how they disappear so quickly! My dilemma, however, is that if I buy more bananas before the first supply runs out, my family will start eating the newer bananas and the older ones will become overripe until no one wants to eat them anymore.
Well, today I decided to put some overripe bananas to good use by making a moist banana bread. I added a touch of shredded coconut to give it a little extra texture and some tropical sweetness. This bread is best served warm with a nice pat of butter on top. My favorite time to enjoy this bread is after the kids have gone to sleep and I can put my feet up while watching the latest episode of Devious Maids and sipping a warm cup of English Breakfast tea.
Banana Coconut Bread
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
½ teaspoon salt
1 cup sugar
½ cup vegetable oil or melted butter
3 ½ bananas, very ripe, mashed
2 tablespoons crème fraiche or sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped (or 2/3 cup chocolate chunks), optional
¼ cup shredded sweetened coconut
Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift the flour, baking soda, cinnamon and salt into a bowl. In another bowl, cream the sugar and eggs until light and fluffy, about 10 minutes. Continue to beat and drizzle in the oil. Add mashed bananas, crème fraiche, coconut and vanilla. Fold in dry ingredients and nuts. Pour into lined loaf ban and bake about 45 minutes to 1 hour.