• Flour 2 cups
  • Baking powder 2 tsp • 156 kcal
  • Salt 1/2 tsp • 1 kcal
  • Coconut flakes 1/2 cup
  • butter softened 1/2 cup
  • Sugar 3/4 cup • 470 kcal
  • Eggs 2, lightly beaten • 130 kcal
  • Bananas 3, overripe
  • Vanilla Extract 1 tsp
Calories refers to 100 gr of product

Everyone loves a good, squidgy banana bread, and adding coconut flakes to the top of the batter before cooking gives it an extra-special tasty twist as the coconut flakes toast in the oven.

This bread is super-easy to make, and if you’ve got bananas going over-ripe, it’s the perfect way to use them up. Serve it up with a cup of coffee, or add a dollop of ice cream to a slice to turn it into a gorgeous dessert.


Preheat the oven to 350F/160C fan.

Generously butter the inside of a 2lb loaf pan.

In a small bowl, combine the flour, baking powder, and salt and set aside.

In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).

Add the eggs, and mix well. Don’t worry if your mixture looks a bit curdled – it will still cook just fine.

Mash the bananas, add them and vanilla extract to the mixture, and beat until smooth. *

Fold in the dry ingredients until just combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Sprinkle coconut flakes on top.

Bake until golden and a toothpick comes out clean – about 50 minutes. If the cake looks like it’s going to burn, cover with foil for the last 20 minutes of baking.

Let it cool in the pan for a few minutes, then invert onto a wire rack to cool completely.


* You can beat the mixture until smooth, or leave larger lumps of mashed bananas in the mixture, depending on how you like your banana bread to be.