Coconut Banana Bread

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.

Yield: 2 loaves

Coconut Banana Bread

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A fun twist on a classic banana bread

Cook Time 45 minutes

Total Time 45 minutes

Ingredients

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

Instructions

1. Cream together shortening and sugar.
2. Add bananas, eggs, vanilla and lemon juice.
3. Combine dry ingredients and add to banana mixture.
4. Add coconut flakes and mix until everything is combined.
5. Pour into 2 well greased 8x3x4 loaf pans.
6. Bake at 325 degrees for 45 minutes, or until toothpick comes out clean from center of loaf.
7. Let cool in pans for about 10 minutes and then remove and let cool on wire rack.
8. While bread is cooling in pan, make the glaze.
9. Combine all glaze ingredients in a small sauce pan on medium high.
10. Stir constantly until sugar is dissolved and butter is melted.
11. Bring to boil for 3-4 minutes, stirring constantly. *will look foamy*
12. Turn off heat and pour over loaves as soon as you put them on the wire rack.
13. Top with toasted coconut flakes.
14. **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.