Toasted Coconut Banana Bread

I had this ugly bunch of bananas that were nearing the end of its life span and needed to be used up quickly. I should probably mention that I am weird; I am a weirdo. I prefer under ripe bananas. Feel free to call me crazy, but as soon as the first brown dot develops, I prefer not to ingest them in their current form.

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Looking at bananas like this make me both sick and excited. Sick because I think they taste disgusting over ripened, mushy and overtly sweet. I find the bananas just fresh out of their ‘green’ state to taste the best. They are firm, less sweet, and to me, perfect.


I only have 2 reservations/fears regarding bananas.
1. Dry Banana bread (ugh)
2. Attracting mosquitoes


Though, science doesn’t seem to agree on whether a banana eating individual actually attracts more bloodsuckers than the one who doesn’t, everyone can agree that dry banana bread is a sin.


So with this recipe, I decided to replace as many ingredients with a liquid one as possible and as an artistic touch, added some beautiful toasted coconut.

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And this recipe is a winner. A perfect companion to a good cup of tea.

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Toasted Coconut Banana Bread
Adapted from here.

2-3 cups of mashed bananas (Approximately 5-6 bananas)
4 eggs
1 cup of honey
3/4 cup of oil
3 cups of finely shredded/grated sweetened coconut
2 cups of AP flour
1.5 cups of whole wheat flour
1.5 tablespoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
ΒΌ cup of coconut milk
splash of vanilla and coconut extract

In a large skillet/wok, toast the coconut on medium high heat until lightly toasted. It is important to keep a close eye on the coconut to prevent it from burning. Stir often. When it comes to a nice light brown hue, toss the coconut in a bowl away from the heat and set aside.

In a large bowl or mixer, combine mashed bananas, eggs, honey, oil, coconut milk, vanilla and coconut extract together.

In the same bowl as the coconut, add the flours, baking powder, baking soda and salt together. Mix thoroughly together and add to the wet ingredients.

Mix until combined (batter will be lumpy from the bananas and coconut).

Pour into 2 loaf pans (standard 9×5) and bake for 50 – 60 minutes. (I baked mine for 60 and felt it was a little over done, but it still came out super moist)


17 thoughts on “Toasted Coconut Banana Bread

  1. Sinfully Tempting says:

    I have never had banana bread with coconut. I plan on changing that very soon! Thanks so much for bringing this to the party. Happy Fiesta Friday! πŸ™‚


  2. I absolutely cannot stand ripe bananas too . . . I prefer the very slightly underripe ones!!! This looks amazing and especially pictured toasted as you have here. Thank you so much for bringing to the party!


  3. I don’t like bananas in any form, but I love them IN things so this banana bread sounds amazing! I recently learned that the bananas we have today taste nothing like how bananas tasted 70 years ago, the type we used to eat got wiped out in a plague so we started eating a different type (which is why banana flavouring tastes nothing like bananas, it tastes like the old bananas!) – I wonder if you would have liked them ripe back then haha


    • That’s crazy! I never thought about the artificial taste of bananas versus real bananas before. I always thought it was one of those flavours they messed up, like grape or watermelon.


  4. I’d want a Star Trek style replicator to taste this banana bread! Ahh if only… πŸ˜€ This recipe looks fantastic! I’m also a little unsure of over ripe bananas, but at least they turn into banana bread!


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