Moist & Sweet Coconut Banana Bread
Moist & Sweet Coconut Banana Bread
Delightful Banana Bread Made with Ripe Bananas and Coconut Flour
Introducing a wonderful home-baking recipe that makes great use of those overly ripe bananas you often find at home. This banana bread, enhanced with coconut flour, offers a supremely moist texture and rich aroma. It’s perfect with coffee or tea, and an excellent snack for children.
Main Ingredients- 400g very ripe bananas (approx. 500g with peel, yields about 1.5 cups mashed)
- 4 large fresh eggs (room temperature)
- 70g granulated sugar or brown sugar (adjust sweetness to your preference)
- 170g unsalted butter, softened (room temperature)
- 215g milk (regular whole milk)
- 170g fine coconut flour
- 10g ground cinnamon (for flavor)
- 3g ground ginger (adds subtle aroma and taste)
- 3g fine salt (enhances sweetness and balances flavors)
- 10g baking soda (for leavening)
- About 1/2 cup chopped nuts and seeds (e.g., almonds, pumpkin seeds, sunflower seeds, oats, cocoa nibs) (optional, for texture)
Cooking Instructions
Step 1
First, prepare 400g of very ripe bananas. These are bananas with black spots on the peel that are soft to the touch. Peel them and mash them thoroughly with a fork or potato masher until mostly smooth. This should yield about 1.5 cups of mashed banana.
Step 2
In a large bowl, crack the 4 eggs. Add the 70g of sugar. Using a whisk or electric mixer, whip the mixture until the sugar is dissolved and the eggs are lightly fluffy. You don’t need to over-whip; just until the color lightens and it becomes slightly thicker.
Step 3
Melt the 170g of butter in a saucepan over low heat or in the microwave. Pour the melted butter into a bowl and let it cool slightly. Hot butter can scramble the eggs. Once it’s warm to the touch (around 120-140°F or 50-60°C), slowly pour it into the egg and sugar mixture while whisking. Ensure it’s well combined.
Step 4
Add the 215g of milk to the batter and mix gently. At this stage, all the wet ingredients should be well incorporated.
Step 5
In a separate bowl, combine the 170g of coconut flour, 10g of cinnamon, 3g of ginger, 3g of salt, and 10g of baking soda. Whisk them together lightly. Then, sift these dry ingredients into the wet mixture in 2-3 additions. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough bread.
Step 6
Add the 400g of mashed bananas to the batter and gently fold them in with the spatula. If you like a little crunch, now is the time to add your optional nuts and seeds (like oats, pumpkin seeds, sunflower seeds, almonds, cocoa nibs). About 1/2 cup is a good amount, but feel free to adjust to your liking, or omit them entirely.
Step 7
Prepare a 25cm square cake pan by lining it with parchment paper. Pour the prepared batter into the pan and spread it evenly. Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes. You can check for doneness by inserting a skewer into the center; it should come out clean.
Step 8
Once baked, remove the banana bread from the oven and let it cool in the pan for a bit. If you’d like to add some decoration, you can place mini Oreo cookies (with the cream removed) on top, or arrange thin slices of banana for an appealing finish.
Step 9
Allow the bread to cool completely before removing it from the pan and slicing. If you cut it while it’s too warm, it may crumble. Letting it cool until the edges feel firm is best. (Tip: My daughter was hungry, so I cut it while it was still warm, and it did crumble a bit!)
Step 10
This banana bread is delicious on its own, but for an extra special treat, consider serving it with a dollop of whipped cream or a drizzle of warm caramel sauce. It pairs wonderfully with a hot cup of tea or coffee for a perfect dessert moment.
