Banana and Coconut Loaf
A moist tropical loaf loaded with naturally sweet overripe bananas and fragrant coconut. Slices beautifully and is delicious served warm with butter.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •20 x 10 cm loaf tin
- •baking paper
- •large mixing bowl
- •fork or potato masher
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 13 g
- carbs
- 46 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 320 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced).
- 2
Grease a standard loaf tin and line the base and sides with baking paper.
- 3
Mash the peeled bananas thoroughly in a large mixing bowl using a fork.
- 4
Stir the melted butter, brown sugar, eggs, and vanilla into the bananas.
- 5
Sift in the self-raising flour and ground cinnamon.
- 6
Add the desiccated coconut and milk to the bowl.
- 7
Gently fold the batter with a wooden spoon until just combined.
- 8
Pour the batter into the lined loaf tin and smooth the top.
- 9
Scatter the shredded coconut evenly across the surface of the batter.
- 10
Bake for 50 to 55 minutes until a skewer comes out clean.
- 11
Cool in the tin for 10 minutes, then transfer onto a wire rack.
Chef's tips
Use bananas with heavily speckled or black skins for maximum sweetness and moisture. Do not overwork the batter once the flour is added or the loaf will become dense.
Ingredient substitutions
- self-raising flour → 225 g plain flour mixed with 2 1/2 tsp baking powder
- unsalted butter → 100 ml vegetable oil or melted coconut oil
Storage
Store in an airtight container at room temperature for up to three days, or refrigerate for up to five days during humid wet season weather.
Reheating
Warm individual slices in a wide-slot toaster or under a grill for two minutes until heated through.
Common mistakes to avoid
- •Using firm yellow bananas which lack moisture and strong banana flavour.
- •Overmixing the batter once flour is added, resulting in a rubbery texture.
- •Slicing the loaf while piping hot, which causes it to crumble.
Serving suggestions
Cooked Banana and Coconut Loaf?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
