We love banana bread around here! This one was no exception. Coconut and banana! Yum!
coconut banana bread
adapted from fatgirltrappedinaskinnybody
1/2 cup vegetable oil
1 cup granulated sugar
2 tsp vanilla extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.
Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.
Pour the batter to the prepared baking pan.
Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
This banana bread was sooooo good and so addicting! The pecans, the caramel yum yum yum!!!
Banana Streusel Bread
adapted from lifessimplemeasures
2 c. all purpose flour
1/2 c. brown sugar
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. pecans, coarsely chopped
1 cup caramel bits
2 ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 c. unsalted butter, melted and cooled
1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)
1 tsp. vanilla extract
Heat oven to 350°F and place rack in center of oven.
Butter or spray with non-stick vegetable spray bottom and sides of 9×5-inch loaf pan. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, 2/3 cup pecans, and half of caramel bits. Set aside.
In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.
Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).
Spread batter evenly into prepared pan and sprinkle with remaining 1/3 cup pecans and caramel bits.
Bake 50 to 60 minutes or until bread is golden and toothpick inserted in center of bread comes out clean. Place on wire rack to cool before removing bread from pan.
after making the banana coconut muffins i still had bananas left! these looked really promising, but after the aforementioned banana coconut muffins these were really heavy! they were good but heavy! also we really couldn’t taste espresso flavoring. this recipe yielded 24 cupcake size muffins.
Banana Espresso Chocolate Chip Muffins
adapted from sweet pea’s kitchen
- 1 1/2 cups mashed, very ripe bananas (about 4)
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup 1% milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; set aside.
- In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
- Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
- Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
i’m always looking for more banana recipes. for some reason NO ONE touched the bananas i bought on my last trip so of course i have to bake with them! these turned out delicious! even the husband liked them.. i used cupcake pans and got 12 out of the recipe!
Banana Coconut Muffins
Recipe from amandeleine
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) unsalted butter, melted
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
- Put oven rack in middle position and preheat oven to 375°F. Line 8 muffin cups of a standard muffin tin with liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
once again i had 3 brown bananas staring at me — choco chip banana bread just wasnt sounding good… off to look for a recipe — when this recipe popped up a few random times i figured it must be good! and it did not disappoint!! i did not make my own caramel but used my trusty tj’s fleur de sel caramel YUM!!! definitely put your cake pans on a cookie sheet as they are very full and will rise a little… i did make two 9″ cake rounds and had the misfortune of dropping one all over the oven door when i went to rotate my trays 1/2 way through! 😦
adapted from thekitchn
Caramel Banana Cake
2 9-inch layers
3/4 cup butter
1 cup white sugar
1 cup brown sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 cups mashed bananas
1 1/2 cups caramel sauce
Heat oven to 325ºF. Grease two 9″ cake pans.
Cream the butter and sugar until fluffy then add the eggs and beat until silky and lightened. Sift the flour with the baking soda and salt. Whisk the milk and mashed bananas in a separate measuring cup and add to the eggs and butter, alternating with the flour. Beat just until smooth.
Pour batter into the prepared pans. Pour half the caramel sauce into each pan, and swirl with a knife. The pans will be quite full. Put in the oven carefully and bake for about 60 minutes, or until the centers are set and a knife comes out clean.
Cool completely before serving.
we had some bananas going brown so of course i had to use them up – my usual choco chip banana bread sounded way too heavy so i decided to try something different. these came out really good and not as heavy as the bread!
Strawberry Banana Muffins
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries, cut into bite sized pieces
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In a small saucepan melt the butter. Set aside.
- In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
- In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
i finally had some overripe bananas to make this recipe — usually bananas go super fast at our house with all 4 of us eating them, but we were out of town for a wedding and there were leftover bananas. the bread turned out really good – it was much better warm straight out of the oven and i feel like it would be better with some of the lime glaze in the middle of it somehow. maybe making it as muffins instead? or cutting it in layers and putting glaze in the middle that way? i think i’ll stick to my normal choco chip banana bread instead!
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum (left out)
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice (used lime)
- Preheat oven to 350°.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.