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Coconut Banana Bread Recipe

Coconut Banana Bread Recipe photo by Taste of Home

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White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

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Coconut Banana Bread Recipe

Prep: 15 min. Bake: 70 min. + cooling

Yield: 32 Servings

15 70 85

Ingredients

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans

Directions

In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 189 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 157 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Coconut Banana Bread in Country Woman Christmas Annual 2000, p18

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Reviews for Coconut Banana Bread

Coconut Banana Bread

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Reviewed on Oct. 06, 2012 by VictoriaElaine

This bread is deliciously moist! Mine was done in 55 minutes. I used a cup of white chocolate chips in place of the white baking chocolate. Also used walnuts instead of pecans. Next time I will add more of both!

Reviewed on Sep. 04, 2012 by manga

I didn't think this bread was exceptional. I didn't get much taste of the coconut or the rum etract. After reading one of the reviews on the bake time, I cut it back to 55 minutes and it still overbaked.

Reviewed on Apr. 21, 2012 by jayagopu

Everyone loved it - even my son who does not like coconut in baked goods. I used 1/2 cup butter and substituted apple sauce for the rest, splenda sugar blend for the sugar, and cashews instead of pecans.

Reviewed on Dec. 31, 2011 by BecciJean

Loved it! My husband said it was the best bread ever. Easy to make with great results.

Reviewed on Mar. 19, 2011 by Bonnette23

This is by far the best banana bread I have ever made. I swapped macadamia nuts for the pecans and won 1st place with it at our county fair. I think the judges one word comment sums it up: AWSOME!

Reviewed on Nov. 14, 2010 by StephanieMoore

Was very delicious! im not a big fan of banana bread but i love the coconut and white chocolate in this recipe...i would very much recommend this...although it darkens quickly...70 minutes i think is too long..after it cools it would be as hard as a rock! take it out right before its done...itll still bake in the pan after its removed from the oven.

Reviewed on Feb. 26, 2010 by mochiato

this is a keeper! amazing banana bread!!!