A quick and easy banana bread filled with coconut and chopped walnuts.
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 10servings
Calories 368
Author Annalise Sandberg
Ingredients
1 ½cupsall-purpose flour(180 grams)
1cupbrown sugar(215 grams)
1teaspoonbaking soda
½teaspoonground cinnamon
½teaspoonsalt
½cupcoconut oil, melted (see Notes) (105 grams)
2large eggs
⅓cupwhole milk(80 ml)
1cupmashed banana (225 grams, about 2 medium bananas)
1cupflaked or shredded coconut (see Notes) (113 grams)
½cupwalnuts, chopped (55 grams)
Instructions
Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a bowl, combine the flour, sugar, baking soda, ground cinnamon, and salt. In a separate bowl, combine the melted coconut oil, eggs, milk and mashed bananas. Add to the dry ingredients and mix until a few streaks of flour remain. Add the coconut and walnuts and mix until incorporated.
Dump batter into the prepared loaf pan. Bake until bread is golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Store bread in an airtight container at room temperature for up to 5 days.
Notes
NOTES
I like to use unsweetened coconut in my baking, to not add any extra sweetness to the finished product. However, if sweetened is all you can find, that will work too.
You can substitute 1/2 cup (113 grams) melted butter for the coconut oil, if desired.