Imagine the delightful aroma of warm cinnamon wafting through your kitchen as you bake a loaf that’s not only a treat for the senses but also a comforting hug in dessert form. Our Warm Cinnamon Banana Loaf with Coconut is the perfect blend of sweet, moist bananas and the tropical flair of coconut, all wrapped up in a cozy cinnamon embrace. This recipe is so easy to follow that even novice bakers will feel like pros, and the result? A scrumptious loaf that’s perfect for breakfast, a snack, or a delightful dessert. Get ready to impress your family and friends with this irresistible treat that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they form a smooth, creamy consistency. The bananas should be very soft and without large chunks.
- Add melted butter to the mashed bananas and mix well until fully incorporated. The mixture should have a smooth, glossy appearance.
- Stir in the baking soda and pinch of salt into the banana-butter mixture. Mix thoroughly to distribute evenly.
- Add sugar, beaten egg, and vanilla extract to the bowl. Whisk all ingredients together until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour and ground cinnamon to ensure even distribution of the spice.
- Gradually fold the flour-cinnamon mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the loaf tough.
- Gently fold in 1/3 cup of shredded coconut, reserving the remaining coconut for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle the remaining shredded coconut over the top of the batter, creating a decorative and crunchy topping.
- Bake in the preheated oven for 55-60 minutes. To check doneness, insert a toothpick into the center of the loaf - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The loaf can be enjoyed warm or at room temperature, and keeps well for 3-4 days when stored in an airtight container.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your loaf will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle!
- Add Extra Texture: For a little crunch, consider adding chopped nuts like walnuts or pecans along with the coconut. This adds a delightful texture contrast.
- Check for Doneness: Ovens can vary, so start checking your loaf around the 50-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let it Cool: Allow the loaf to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage Tips: To keep your loaf fresh, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 35mg
