I have a confession to make: I used to hate banana bread.
I mean I refused to eat it (or anything else involving bananas!) for the first fifteen years of my life. This is especially disappointing considering that I lived with the banana bread extraordinaire (aka my mom). So really – my loss right?
Luckily, I eventually came to my senses and now am obsessed with not only eating it, but baking it. Although my banana bread variations typically include chocolate chips, I grudgingly left out the chocolate to try this coconut variation… because if there’s anything I’m obsessed with more than banana bread, it’s coconut. (Side note: You have to try this dried coconut from Costco).
So anyway, the combination of coconut and banana bread is just as amazing as it sounds. For those who are a little hesitant, it’s not overwhelmingly coconut tasting – the coconut oil and milk in the bread make it creamy and moist, while the coconut in the topping is complemented (and slightly tempered) by the brown sugar.
Plus, unlike pumpkin bread, there really isn’t a season for banana bread. It’s good year-round, at any and every time of day (or night!). Make it now to celebrate fall, and don’t feel bad when you continue to make it monthly for… like ever.
Coconut Banana Bread
Adapted from How Sweet It Is
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 large eggs
- 1 cup loosely packed brown sugar
- 1/3 cup canned coconut milk
- 1/2 cup coconut oil, melted and slightly cooled
- 3 or 4 bananas, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2/3 cups brown sugar
- 1/3 cup flour
- 1/4 cup unsweetened flaked coconut
- 2 teaspoons unsweetened shredded coconut
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter
Preheat oven to 325 F. Spray your loaf pans (which can be one big 9×5 loaf pan or 4 to 5 smaller loaf pans) with nonstick spray. In a small bowl, combine flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and coconut oil, whisking until combined. Stir in mashed bananas, vanilla and coconut extracts until mixed. Stir in dry ingredients and mix until just combined. Pour batter in the greased loaf pan, but do not put in the oven.
Combine all the streusel ingredients in a bowl and mix with your hands until butter is thoroughly dispersed. Sprinkle on top of the banana bread batter. Place the loaf pans into the oven until browned and springy to the touch.
P.S. This is the best brand we’ve found for both the unsweetened shredded and flaked coconut: