What do you do with 3 overripe bananas, half a carton of buttermilk, and an open bag of shredded coconut? Coconut Banana Bread!
After researching several banana bread recipes, I decided on the recipe below - an insanely wonderful variation on your usual banana bread. So wonderful, that I will probably never make "just another banana bread recipe" ever again.
This bread is incredibly moist, light, and has the perfect tropical blend of bananas and coconut. And I can't stop eating it!!!
Coconut Banana Bread
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium-sized very ripe bananas, mashed
- 1/2 cup buttermilk (could also use sour cream)
- 1 teaspoon vanilla
- 1 cup shredded coconut
- Preheat oven to 350 degrees. Butter the bottom of a 9x5x3 inch loaf pan.
- With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.
- Sift the dry ingredients together and add to the butter mixture. Blend well.
- Add the bananas, buttermilk, vanilla, and coconut. Stir well.
- Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then turn out onto wire rack. Cool completely, about 2 hours, before slicing (otherwise it will be too crumbly). Wrap tightly and store at room temperature for up to 4 days, or refrigerate up to 10 days.
*Inspired by several banana bread recipes, but adapted primarily from Martha Stewart's Banana Bread recipe.