I have discovered my new favorite banana bread and I think you will agree. This Coconut Banana Bread with Coconut Cream is the perfect combination of tropical sweetness and creaminess. It will capture your heart from the very first bite, I guarantee! With just a few wholesome ingredients, you’ll create a moist, sweet, and utterly delicious banana bread that’s irresistibly satisfying.
Jump to RecipeWhat You’ll Need to Make this Coconut Banana Bread:
- 3 very ripe bananas, mashed
- 2 eggs at room temperature
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1.5 cups gluten-free flour
- 1/2 heaping cup unsweetened coconut flakes
- 1/2 teaspoon salt
- 1/2 tablespoon baking powder
For the Coconut Cream you will need one can of full fat coconut milk and 1 tablespoon of maple syrup.
How to Make the Coconut Banana Bread:
First things first. To start, refrigerate the can of coconut milk the night before, allowing it to naturally separate into the creamy, thick part and the liquid portion.
Next, preheat your oven to 350 degrees F.
In a large bowl, combine the mashed bananas, melted coconut oil, room temperature eggs, and honey, whisking or using an electric mixer until well combined.
Once that is well mixed, add the gluten-free flour, unsweetened coconut flakes, and salt, mixing until all the ingredients are well incorporated.
Finally, add the baking powder and give it a gentle stir.
Baking
Pour this batter into a greased loaf pan or line the pan with parchment paper and smooth the top for an even bake.
Bake the bread in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
To elevate this coconut-infused experience, top the cooled Coconut Banana Bread with a generous pouring of coconut cream, made by chilling a can of full-fat coconut milk, scooping out the thick cream, and mixing it with a tablespoon of maple syrup and some of the liquid part of the coconut milk, until creamy yet pourable.
Finish it off with a sprinkling of coconut flakes for that final touch. Try this banana bread alongside a cup of tea, and you’ll feel like you’re on a tropical escape with each mouthwatering bite. It’s a heavenly combo that’s simply irresistible!
If you’re looking for other Banana Bread Recipes you can try The Best Banana Bread
Coconut Banana Bread with Coconut Cream
Course: DessertCuisine: AmericanDifficulty: Easy10
servings10
minutes45
minutesIngredients
3 very ripe bananas mashed
2 eggs at room temperature
1/4 cup coconut oil melted
1/2 cup honey
1.5 cups gluten-free flour
1/2 cup unsweetened coconut flakes (heaping 1/2 cup)
1/2 teaspoon salt
1/2 tablespoon baking powder
- Coconut Cream
1 Can of full fat coconut cream (you will only use about 1/3 of the can)
1 tablespoon of maple syrup (or honey)
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, add mashed bananas, coconut oil, eggs and honey. Mix with a whisk or an electric mixer until well combined. If using a whisk, mix for approximately 2 minutes.
- Add gluten-free flour, coconut flakes and salt. Mix just enough so ingredients are well combined.
- Lastly add baking powder and gently mix.
- Pour the batter into the greased loaf pan or line the pan with parchment paper, spreading it evenly for even baking.
- Bake your Coconut Banana Bread in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- While your bread cools, you can prepare the Coconut Cream. Simply take chilled can of full-fat coconut milk, scoop out 3 heaping tablespoons of the thick creamy part, mix it with 1 tablespoon of maple syrup and slowly pour in some of the liquid from the can. You will want this mixture to be creamy yet pourable.
- Pour the sweetened coconut cream over the cooled Coconut Banana Bread.
- Finish it off with a sprinkling of coconut flakes.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.