Coconut Banana Bread

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Banana bread just got a face lift! This super moist coconut banana bread is what is missing in your baking life. If you love banana bread as much as my household, this is a must try. It still has that super delicious punchy banana flavour just with the added deliciousness of coconut. It is moist, has that super sticky top crust and is perfect warmed up or even toasted.

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What equipment do I need to make Coconut Banana Bread

• 23cm x 13cm (9"x5")Loaf tin

• Mixing spoons

• Bowls

• Oven

• Stand mixer

• Scale

• Masher

What ingredients do I need to make Coconut Banana Bread

• Egg

• Caster sugar

• Coconut oil

• Plain flour

• Baking soda/bi-carb?

• Ripe bananas

• Dessicated coconut

• Greek yoghurt

• Vanilla extract

Some tips and tricks before you get started

• Have all your ingredients weighed out and ready to go. This makes the process a lot smoother

• Use super super ripe bananas. this makes the bread super flavourful, sweet and moist

• Do not overmix the bread. Mix until all ingredients are just combined. Otherwise the bread can become tough

Storage.

The coconut banana bread will last 3-5 days in an air tight container at room temperature. If it is particularly humid I would recommend storing it in the fridge to prevent mould. Just bring the slice to room temperature or warm it up before serving.

Coconut Banana Bread

Yields 10-12 slices (depending how thick you like it)

Ingredients

2 eggs

220g caster sugar

90g coconut oil-melted

220g plain flour

1 tsp baking soda/bi-carb

475g ripe bananas-mashed (approx 3.5 large bananas)

65g desiccated coconut

70g plain greek yoghurt

1 tsp vanilla extract

shredded coconut for sprinkling on top

Instructions

1. Preheat oven to 150°C

2. Grease a 23cm x 13cm (9"x5") loaf tin

3. Sift together flour and bi-carb. Add in the desiccated coconut

4. Place the eggs and sugar in a bowl fitted to a stand mixer with the whisk attachment and whisk on high until light and fluffy (approx 10 mins)

5. Drizzle in the coconut oil and whisk on low until combined.

6. Add in the mashed bananas, yogurt and vanilla. Whisk on low until combined

7. Add in the dry ingredients on low and whisk until combined

8. Pour mixture into the prepared tin and bake for 1.5hrs or until a skewer comes out clean

9. Once baked, turn the bread out on to a cooling rack, allow to cool and then slice it up