- 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
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.