Scrumptious Tropical Banana Bread with Coconut Twist
Enjoy a unique, tropical-inspired banana bread recipe that combines the natural sweetness of ripe bananas with the crunch of walnuts and the exotic flavor of coconut. Perfect for breakfast, dessert, or a snack.
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/4 cup plain yogurt or sour cream
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened coconut flakes for topping (optional)
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9x5-inch loaf pan with non-stick cooking spray or butter.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Stir in the granulated sugar, shredded coconut, and chopped walnuts until evenly distributed.
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In a separate large mixing bowl, combine the mashed bananas, melted butter, eggs, yogurt or sour cream, and vanilla extract. Mix until smooth and well-combined.
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Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a dense bread.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle the top with unsweetened coconut flakes for an extra layer of flavor and texture.
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Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread begins to brown too quickly, tent the loaf with aluminum foil.
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Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
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Slice and serve banana bread with coconut twist.