Cravings of a Lunatic

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Banana Coconut Sweet Bread

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This Banana Coconut Sweet Bread is incredibly easy to make. It uses coconut in each element to really give it a tropical twist. Enjoy!

Banana Coconut Sweet Bread drizzled with coconut glaze and more coconut.

This sweet bread recipe is one of our favourites. It’s one I’ve been making for about 15 years. It takes my Mom’s Banana Bread recipe and changes it up a little bit.

The addition of coconut comes from my extreme love of all things tropical. I am a coconut fiend. I can never get enough coconut in my life.

I made this recipe for my friend, Kate. She blogs at Food Babbles. I heart her so very much. Kate had to take some time off recently so I knew I wanted to help.

When I think of Kate’s blog I always think of her bread recipes. So I knew I wanted to make some form of bread. My daughter asked me to make some banana bread so one thing leads to another, and this gorgeous bread went into the oven.

You can see the original Banana Coconut Sweet Bread guest post on Kate’s blog.

Banana Coconut Sweet Bread drizzled with coconut glaze and topped with more coconut!

I ended up making four different sweet bread recipes the day I made this. There’s something about a cool Fall day that just makes me want to spend the entire day in the kitchen baking up a storm. So that’s exactly what I did. I enjoyed every last minute of it.

That day I made an Apple Streusel Sweet Bread, another version of this coconut bread with different ingredients. Finally, I made a plain Banana Bread just for mini-me.

Banana Coconut Sweet Bread covered in a coconut glaze and extra coconut on top!

Any time mini-me requests something special for me to bake I try to oblige. I’m sure it would appear to be a pretty cool thing to have a mom be a food blogger. But if you’re like mini-me and tend to be a plain eater it can be sort of annoying. I am always whipping up recipes but rarely make the same thing on a consistent basis. So I had to indulge the poor hooligan.

The house just smelled amazing the day I baked all of them. I was sure with my windows being open that the neighbours would have shown up at my door with plates. Luckily that did not happen. Some days you just don’t want to share.

Craving more Bread Recipes? Check these out:

Products Used to Make This Banana-Coconut Sweet Bread:

  • Loaf Pan: Everyone should have at least one loaf pan in their cupboard. You can buy a metal loaf pan, a glass loaf pan, a cast iron loaf pan, a mini loaf pan or go all out and buy a Le Creuset Stoneware Loaf Pan. I suggest having a couple on hand because you can bake multiple loafs at once while the oven is on.
  • Parchment Paper: I used to think only rich people like Martha Stewart used parchment. I’ve learned it is worth its weight in gold. Less sticking, easier cleanup. I’m always on board when something makes my life easier.
  • Mixing Bowls: Having a good set of mixing bowls is a necessity if you bake. I use mine every day and have multiple sets. I really love The Pioneer Woman’s Bowls. In fact, I’m obsessed with all her products right now.

Banana Coconut Sweet Bread covered in a sweet coconut glaze and sprinkled with more coconut!

Be sure to go show some love to my pal, Kate. Swing on over to Food Babbles to check out my guest for this Banana Coconut Sweet Bread.

Stalk Kate on Social Media:

Food Babbles Blog ~ Facebook ~ Twitter ~ Pinterest

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5 from 1 vote
Banana Coconut Sweet Bread drizzled with coconut glaze and topped with more coconut!
Print
Banana-Coconut Sweet Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Banana Coconut Sweet Bread is incredibly easy to make. It uses coconut in each element to really give it a tropical twist. Enjoy!

Course: Bread
Cuisine: American
Keyword: banana bread, banana coconut sweet bread
Servings: 12
Calories: 267 kcal
Author: Kim Beaulieu
Ingredients
  • 1 1/3 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup shortening
  • 2 large eggs beaten
  • 2 bananas mashed
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3/4 cup confectioners' sugar
  • 2 tbsp heavy cream
  • 1 tsp coconut extract
  • 3/4 cup shredded coconut
US Customary - Metric
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Spray a loaf pan with non-stick spray, and line it with parchment paper. Set the pan aside.

  3. In one large bowl combine flour, baking powder, salt, granulated sugar and light brown sugar. Mix well. 

  4. In another large bowl combine shortening, bananas, eggs, 1 teaspoon vanilla extract and 1 teaspoon coconut extract. Mix well.

  5. Pour your wet ingredients into the dry ingredients. Mix until combined. 

  6. Transfer mixture to lined loaf pan. 

  7. Place loaf pan in the oven and bake for about 45 to 55 minutes. The bread should be golden brown. If you insert a toothpick into the loaf it should come out clean. 

  8. Remove from oven and place pan on a cooling rack for 15 to 20 minutes. 

  9. Make the glaze: In a medium-sized bowl combine confectioners' sugar and heavy cream. Add the coconut extract. Whisk until it comes together. 

  10. Pour the coconut glaze over the bread. 

  11. Sprinkle with shredded coconut. tt

  12. Slice bread. 

  13. Serve with a big old banana-coconut loving smile!

Recipe Video

Recipe Notes

Adapted from Momzie's Banana Bread

 

You can substitute butter or coconut oil for the shortening. 

 

Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 

 

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition Facts
Banana-Coconut Sweet Bread
Amount Per Serving
Calories 267 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 34mg11%
Sodium 128mg6%
Potassium 212mg6%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 1.7mg2%
Calcium 54mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Banana Coconut Sweet Bread covered in a delicious coconut glaze and loaded with extra coconut!

I’ll be whipping up more bread recipes soon. I can’t wait to share them with you. If I can tear myself away from shoving them in my face long enough to take photos. That’s the hardest part of food blogging, the waiting to dive in while the photos get taken. It’s like time goes on and on while it’s happening.

Thanks for visiting today!

If you’re looking for more bread recipes be sure to check out my recipe index. You can also find dessert recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

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Comments

    • Kim Beaulieu says

      It is so good Diane. I am in love with this one. There’s something about banana and coconut that just makes sense.

      Reply

  4. Susan says

    Kate is amazing and I love her to death! If I were a banana and coconut girl you know I’d be all over this bread. Quick breads are the best thing to make the winter, they come together with ease and house smells amazing. Plus I love that the coconut makes it look like snow on top.

    Reply

    • Kim Beaulieu says

      Me too, she’s good people.

      I promise an apple one soon, might be more your style. I almost added booze to it, but then I realized I didn’t have any booze. Ha

      Reply

    • Kim Beaulieu says

      Me too Julie. I just think the smell can change your whole day. It’s hard to be in a bad mood when the house smells so good. I got so carried away. But it was so fun.

      Reply

    • Kim Beaulieu says

      I heart you Miss Kate. I can’t wait till our next conference. We’re going to go out and whoop it up, or go shopping, whatever happens first.

      Reply

  10. Christiane ~ Taking On Magazines says

    It’s hard not to think about the tropics when I see all that coconut dripping with the glaze down the side of the bread. We’re big sweet bread fans too. I should do like you and make four loaves at a time so they last longer than 24 hours. 🙂

    Reply

    • Kim Beaulieu says

      I know, me too. Wish we were munching on this in the tropics.

      I have this habit of picking one day a week where I just cook and bake all day long. Started when the kids were young and has become a bit of a tradition around here. I used to do it on Sundays so we had stuff for lunches all through the school week.

      Reply

    • Kim Beaulieu says

      Thanks Erin. I tend to be an overkill kind of gal, but it’s so much fun to do. I could not stop grabbing slices of this one. Eating the very last piece now.

      Reply

    • Kim Beaulieu says

      Thanks Ashley, I just went nuts with sweet breads when planning this post. It sort of spiralled out of control.

      Reply

    • Kim Beaulieu says

      It’s pretty hard to resist. I just cannot get enough. I’ve been known to buy fresh ones just to munch on.

      Reply

  34. Grace says

    5 stars
    I just made this, however, I decided to put 1/2 cup of the shredded coconut in the batter and the rest of the 1/4 cup of the coconut sprinkled on top of the glaze. It has the banana flavor with a hint of the tropics and so moist.

    Reply

    • Kim Beaulieu says

      I love that you put your own spin on this. I’ll have to try it your way. Thanks for taking the time to comment. I really appreciate it and am so happy you liked the recipe.

      Reply

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