Coconut Banana Bread

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Ripe bananas meet rich coconut in this soft, flavorful loaf. Made with coconut cream powder, shredded coconut, and coconut extract, it's the kind of merienda treat you'll want to make on repeat.

Prep Time15

Cook Time50

Total Time1 5

Course: Snack

Cuisine: Filipino

Servings:

Author: Maryanne Cabrera

Ingredients

60 g unsweetened shredded coconut lightly toasted (see notes) then crushed*
240 g ripe bananas about 2 "medium sized"
150 g light brown sugar ¾ cup, packed
113 g salted butter ½ cup, melted, slightly cooled
16 g coconut cream powder * 2 Tablespoons
30 g hot water 2 Tablespoons
2 large eggs room temp
½ teaspoon coconut extract
195 g all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon baking powder

Instructions

Prep. Preheat oven to 350°F. Grease a 9x4-inch loaf pan and set aside. If desired, line pan with parchment paper.
Toast Coconut. Spread coconut in a single layer on the baking sheet. Bake for 8–10 minutes, stirring every 2–3 minutes, until lightly golden and fragrant. Set aside to cool.
*Once cool, crumble the toasted coconut into smaller, more irregular sizes. This gives you better distribution throughout the batter and a more pleasant mouthfeel in every bite, rather than long stringy pieces that clump together.
Wet Ingredients. In a large bowl, mash to gather bananas and brown sugar. Dissolve coconut cream powder in hot water, stirring until smooth. Mix coconut liquid into melted butter, then stir into the mashed banana mixture. Stir in eggs and optional coconut extract.
Dry Ingredient. In a smaller bowl, whisk together toasted coconut, flour, baking soda, salt, and baking powder.
Mix Wet and Dry. Add dry ingredients to wet mixture. Mix until just combined. Pour batter into prepared loaf pan. Spread into an even layer.
Bake. Bake for 50-55 minutes, rotating pan halfway through, until toothpick inserted in center comes out clean.
Cool. Leave bread in hot pan for 5 minutes, then unfold and transfer to wire rack. Cool bread to room temperature before slicing with serrated knife.

Notes

Ingredients:

This recipe has been tested several times using 2 “medium sized” bananas. This recipe is ideal for mashed bananas within 210-240 grams.
For best results, use shredded (long, thin) unsweetened coconut. Desiccated is too fine and flakes are too large. Don't use fresh/frozen grated coconut because that will have too much moisture for this recipe.
Lightly crush or crumble cooled toasted coconut using to hard to break into smaller pieces.

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