I have been on a serious coconut kick lately! I just can’t seem to get enough of it. Especially toasted coconut. The other day I had some very ripe bananas on my counter. They were either going in the trash or into something yummy. I decided to combine my latest kick (coconut) with the ripe bananas and made up a couple loaves of the most delicious coconut banana bread.
I think this bread turned out so good because the banana bread recipe I have is already so good. And the addition of coconut just adds to it’s already moist consistency .
But then to go and top it off with a coconut glaze and toasted coconut! It makes this over the top GOOD!
If you’ve never had toasted coconut or don’t know how to make it, don’t worry. A few weeks ago I shared just how easy it is to toast coconut. And if you like regular coconut, I’m sure you will love toasted coconut.
- Bread
- 1 cup white sugar
- 1/2 cup shortening
- 3 ripe mashed bananas
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3/4 cup sweetened coconut flakes
- Glaze
- 1/2 cup white sugar
- 1/4 cup water
- 1/2 TBL. butter
- 1/2 tsp. coconut flavor
- Topping
- 1/2 cup toasted coconut
- Cream together shortening and sugar.
- Add bananas, eggs, vanilla and lemon juice.
- Combine dry ingredients and add to banana mixture.
- Add coconut flakes and mix until everything is combined.
- Pour into 2 well greased 8x3x4 loaf pans.
- Bake at 325 degrees for 45 minutes, or until toothpick comes out clean from center of loaf.
- Let cool in pans for about 10 minutes and then remove and let cool on wire rack.
- While bread is cooling in pan, make the glaze.
- Combine all glaze ingredients in a small sauce pan on medium high.
- Stir constantly until sugar is dissolved and butter is melted.
- Bring to boil for 3-4 minutes, stirring constantly. *will look foamy*
- Turn off heat and pour over loaves as soon as you put them on the wire rack.
- Top with toasted coconut flakes.
- **NOTE: I usually use 4 small loaf pans and bake them for only 35 mins.**
I like using the smaller loaf pans so I can share them with our friends and neighbors. Plus when I eat smaller slices, I think it’s ok to eat more! 🙂
This bread is not just for breakfast. It would be a great addition to any brunch or dessert.
Happy Baking!
Liz
One of my most favorite recipes is this chocolate chunk pecan banana bread.
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