Banana-Coconut Bread from Scratch (and Damn Quick!)

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The other day, my babysitter had dug out my mom’s Banana Bread recipe to make use of some “rotten” bananas. It was yum.

A few days later, I still had some old bananas lying around and was craving some coconut. It was a Sunday spring morning, and before I headed out to clean my garage, I made this with no fuss and no muss.

Minutes later, most of it was already devoured…

Minutes later...

Minutes later

Banana-Coconut Bread from Scratch

Ingredients:

  • 2 cups flour  (I used half whole wheat and half white)
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1/3 cup coconut oil
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup “rotten” bananas
  • ½ cup coconut
  • 1 pat butter for the top (optional)

Directions:

  1. Preheat the oven to 350°F.
  2. Mix ingredients together. The batter might seem a bit dry, but don’t worry about it! [Note: the original recipe called for all sorts of sifting and sorting and mixing, but I don’t have time for that, and turns out it was completely unnecessary.]
  3. Scoop mixture into a loaf pan and dot the top with butter (if you feel like it).
  4. Bake for approximately 50 minutes—or until a knife or wooden kabob stick comes out clean.
  5. Devour.

Next time I might try adding pineapple!

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10 Responses to Banana-Coconut Bread from Scratch (and Damn Quick!)

  1. Karen June 11, 2014 at 3:52 pm #

    What could you use in place of the sugar and still get the same texture and rise?

  2. Pamela June 11, 2014 at 5:44 pm #

    Hi Karen
    Just stumbled on this and with a little tweaking will use it :)
    I use only Rapadura or coconut sugar (not refined) and then only rarely, as I have found that dates will sweeten beautifully. I own a Thermomix so I just blitz them in that however i know some people who soak them first and then process them. Magic way to sweeten without sugar. Plus u can use the sweet water in numerous ways as well.
    Nope this helps

  3. Karen June 11, 2014 at 10:53 pm #

    Did you use fresh diced coconut? Dried coconut shredded or flaked? Thanks.

  4. Sonia June 12, 2014 at 6:28 am #

    Same question here. What kind of coconut did you use? Thanks

  5. Deb June 16, 2014 at 5:56 am #

    To those asking about sugar replacements – aren’t most replacements equally refined as sugar is? Or chemicals manipulated to taste sweet?

    Why not just eat sugar – occasionally – and know you are eating it. It is hidden in so many processed foods that we eat totally unaware of the sugar content.

    Just askin’ ‘cuz I wanna know ;>

  6. cadoline June 16, 2014 at 6:11 pm #

    What coconut fresh dried etc???

  7. Deb June 16, 2014 at 8:04 pm #

    Again, does it matter?

    If the coconut is fresh, you’ll use less liquid, or if sweet – then less other sweetener.

    I’m sure this will be a terrific sweet whichever you use. It’s very simple and basic. Easy to stir up and adaptable to many variations.

    I’m thinking I should make it using some dried pineapple stirred in – I have that, as well as some other fruity ‘raisins’. Then I’d cut other sweetener and add a bit more moisture. Oh, and chocolate chips. ;> Fancy it up for a taste of the tropics, it’s been a cold wet dark day. ;<

  8. maria (farm country kitchen) June 18, 2014 at 8:43 am #

    Hi Everyone, I use dried organic shredded coconut! Good luck and don’t worry about the sugar as long as it’s organic.

    I’m going to make it this weekend with a can of organic pineapple just for fun!

  9. angelica June 18, 2014 at 1:02 pm #

    Most sugar is highly processed and if made from sugar beets may likely be contaminated with GMOs. I like to use sweetener that is less refined like brown sugar, organic, maple syrup, raw honey etc…or use things such as dates or raisins. Most of the time, the process of whitening sugar also uses animal bones, which I’d prefer to avoid. I’d rather limit or eliminate the sugar content that I can control and try and relax while still choosing somewhat wisely when I’m out. Admittedly, I prefer savory over sweets…but this bread looks very nice…cant wait to try it out using two flax eggs instead!

  10. maria (farm country kitchen) June 24, 2014 at 9:08 pm #

    By the way folks, I made it with a half a can of organic pineapple and it was AMAZEBALLS. Took it to a party and everyone raved about it.

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