Caramel Coconut Banana Bread (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 8-10

Ingredients

3-4 Banana, overripe, mashed
1 cup Pure Maple Syrup, or 3/4 cup brown sugar
1/3 cup Unsalted Butter, or melted coconut oil for a dairy-free option
2 Eggs, whisked
1 tsp Vanilla Extract
1 cup Almond Milk, or coconut milk or regular milk, if you prefer
2 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 tsp Baking Soda
pinch Salt

Add-Ins

3/4 cup unsweetened Coconut Flakes
3/4 cup Butterscotch Chips, (you could also use regular dark chocolate chips for a classic banana bread )

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Process

Cook Mode

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	494
Fat:	17 g
Carbohydrates:	77 g
Protein:	10 g
Cholesterol:	27 g
Sodium:	361 mg
Fiber:	3 g
Sugars:	45 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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