Caramel Coconut Banana Bread
This banana bread makes a nice afternoon pick me up or a snack for work. I usually make a batch every weekend of some kind of baked good for school, since my partner and I are both teachers - this a fun twist on regular banana bread.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 8-10
Ingredients
- 3-43-43-4 Banana, overripe, mashed
- 1 cup1 cup1 cup Maple Syrup, Pure, or 3/4 cup brown sugar
- 1/3 cup1/3 cup1/3 cup Butter, Unsalted, or melted coconut oil for a dairy-free option
- 222 Eggs, whisked
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup Almond Milk, or coconut milk or regular milk, if you prefer
- 2 cups2 cups2 cups All Purpose Flour, or if you’re gluten free, my favourite is Bob’s Red Mill 1 to 1 - it does make the mixture more cakey though, but tastes great!
- 1.5 tsp1.5 tsp1.5 tsp Baking Soda
- pinch pinch pinch Salt
- 3/4 cup3/4 cup3/4 cup Coconut Flakes, Unsweetened
- 3/4 cup3/4 cup3/4 cup Butterscotch Chips, (you could also use regular dark chocolate chips for a classic banana bread )
Add-Ins
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whisk all wet ingredients together in a large bowl - bananas, melted and cooled butter, vanilla, sugar, eggs. Mix well until combined.
- In a separate bowl mix together dry ingredients - flour, salt, baking powder.
- Fold all the ingredients together into the larger bowl, then add in your milk of choice and mix until well combined.
- Add in a handful each of dried flaked coconut and butterscotch chips or, or whatever chocolate treats you’re using. I don’t really measure chocolate, so this part is up to you 😉
- Make sure your loaf pan is greased with butter for an extra delicious crust and so that the banana bread doesn't stick. (A standard loaf pan” is 8-1/2 x 4-1/2 x 2-1/2 inches, like the one pictured above.)
- Pour the mixture into the greased loaf pan. Before baking, pour extra coconut flakes over banana bread and swirl the top with a spoon for a coconut crust.
- Bake at 350 F for about 45 mins until golden brown and a knife comes out clean.
Notes
This recipe can also be adapted for 12 large muffins too!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Desserts Nightshade Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 376 |
| Fat: | 11 g |
| Carbohydrates: | 64 g |
| Protein: | 8 g |
| Cholesterol: | 20 g |
| Sodium: | 318 mg |
| Fiber: | 3 g |
| Sugars: | 32 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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Just amazing Made it today!