HOW TO MAKE MOIST BANANA COCONUT BREAD | STEP BY STEP RECIPE | JAMAICAN BANANA BREAD

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut flour

Unsweetened flakes reduce sugar while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with less processing.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil enhances flavor and health benefits.

Preheat the oven to 350°F (175°C).

Sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, 0.25 teaspoons of baking soda, 0.5 teaspoons of salt, 0.5 teaspoons of nutmeg, and 0.5 teaspoons of cinnamon in a bowl.

Set the dry mixture aside.

Peel 2 large ripe bananas and mash them in a bowl.

Add 1/3 cup of olive oil to the mashed bananas and mix well.

Add 2 medium-sized eggs to the mixture, removing the chalaza if desired.

Add 1/3 cup of coconut milk and 2 teaspoons of vanilla extract to the mixture and mix well.

Incorporate 1/3 cup of minced walnuts and 1/3 cup of sweetened coconut flakes into the mixture.

Gradually add the dry ingredients to the wet mixture in two portions, mixing until just combined.

Grease a loaf pan with olive oil and line the bottom with greaseproof paper.

Pour the batter into the prepared loaf pan, smoothing the top and removing air bubbles.

Sprinkle a little coconut flakes on top of the batter.

Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and brush the top with 1 teaspoon of honey while still warm.

Let the bread cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens