Coconut Banana Bread

If you are like me and on a quest to find to perfect banana bread, give this one a shot. You won't regret it.

This Coconut Banana Bread is not your typical Banana Bread. Usually, Banana Bread is sweet and cake-like in texture.

This particular recipe is more like a bread loaf but not terribly sweet with just a hint of banana and coconut. But I think it's ok that it's not like every other banana bread recipe out there. I feel that experimentation in the kitchen is a must!

If you are like me and on a quest to find to perfect banana bread, give this one a shot and let me know what you think in the comments section below.

If you haven’t already, make sure to check out my other banana bread recipes. And if you are counting your sugars like I am, make sure you give my Sugar Free Chocolate Banana Bread recipe a try.

🍌 How to pick the right bananas

The best bananas for banana bread are when they are overripe, not yellow but black. Or they're at least streaked with black/brown. The darker the better. If you can't find overripe bananas, you can speed up the process by putting the bananas in a paper bag along with an apple and loosely fold down the top. The bananas should ripen in just a day or two using this method.

🍌 How many Bananas

On average, 1 banana will yield about ½ cup mashed. So you will need approximately 3 ripe bananas for this recipe.

For more great recipes with Coconut, I suggest you check these recipes out:

📋 What ingredients do I need

You will need the following ingredients to make this Coconut Banana Bread recipe (see recipe card for quantities): All Purpose Flour, Baking Soda, Salt, White Sugar, Unsalted Butter, Eggs, Bananas, Plain Greek Yogurt, Apple Cider Vinegar, Vanilla Extract, Coconut, Powdered Sugar and Lemon Juice.

🥣 How to make Coconut Banana Bread

Preheat oven to 350°F.
In a small bowl, combine flour, baking soda, and salt.
In a large mixing bowl, cream the sugar and butter with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
Add mashed bananas, yogurt, apple cider, and vanilla. Beat until blended.
Add flour mixture to banana mixture. Beat at low speed just until moist. Stir in ½ cup coconut.
Spoon batter into a greased 9x5 inch loaf pan. Sprinkle with a tablespoon coconut.
Bake for 1 hour or until a toothpick comes out clean.
Cool in pan for 10 minutes then remove the loaf from the pan and place on wire rack.
Combine powdered sugar and lemon juice, stirring with a whisk. Drizzle over warm bread. Cool completely on a wire rack before serving.