Best 2 Toasted Coconut Banana Bread Recipes

Indulge in a symphony of flavors with our toasted coconut banana bread, a delectable treat that tantalizes the taste buds. This moist and fluffy bread is brimming with ripe bananas, toasted coconut flakes, and a hint of warm spices, creating a perfect balance of sweetness and texture.

Each bite reveals a burst of banana flavor complemented by the nutty aroma of toasted coconut, while the spices add a touch of warmth and depth. This recipe also includes variations to cater to different dietary preferences, such as a gluten-free option and a vegan version. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD

Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread image

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

Provided by Marz7215

Categories Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 19

Ingredients

1 cup pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (about 4 medium sized)
1/2 teaspoon vanilla extract
1/4 cup fat-free evaporated milk
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon butter
1/4 cup sweetened flaked coconut
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
Spoon batter into 2 greased and floured 8X4 inch pans.
Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

TOASTED COCONUT-BANANA BREAD

Toasted Coconut-Banana Bread image

Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.

Provided by JackieOhNo

Categories Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut, toasted (1 1/2 cups)

Steps:

Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

Tips:

Use ripe bananas. The riper the bananas, the sweeter and more flavorful your banana bread will be.
Toast the coconut. Toasting the coconut adds a delicious nutty flavor to the banana bread.
Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will result in a taller, denser loaf of bread.
Bake the banana bread until a toothpick inserted into the center comes out clean. Overbaking will result in a dry, crumbly loaf of bread.
Let the banana bread cool completely before slicing and serving. This will help the bread to set and hold its shape.

Conclusion:

This toasted coconut banana bread is a delicious and easy-to-make treat that is perfect for any occasion. The combination of sweet bananas, toasted coconut, and warm spices makes this bread irresistible. Whether you enjoy it for breakfast, lunch, or a snack, this banana bread is sure to be a hit.

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