There is something so comforting about the smell of a freshly baked Banana Bread wafting through the house. It’s a classic for a reason. It is simple, delicious, and a fantastic way to use up those bananas sitting on your counter.
This isn’t just any recipe, though. We are adding a little twist with shredded coconut and crunchy walnuts. This addition creates a texture and flavor that takes the traditional Banana Loaf to a whole new level of goodness. Get ready to bake your new favorite treat.
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Why You’ll Love This Recipe
First off, this recipe is incredibly easy to follow. You do not need any special equipment or fancy techniques. A couple of bowls and a whisk are all it takes to get this batter ready for the oven. It is a great starting point for anyone new to baking.
The texture is another huge win. Thanks to the sour cream and oil, this Banana Bread is wonderfully moist. It stays soft and fresh for days, making it a great make ahead Breakfast Bread or snack. No more dry, crumbly bread!
Let’s talk about flavor. The combination of sweet, ripe bananas with the nutty crunch of walnuts and the subtle tropical notes of coconut is just fantastic. Every single bite is packed with deliciousness. It feels familiar and new at the same time.
This is one of those versatile Ripe Banana Recipes that you can easily customize. Not a fan of nuts? Leave them out. Want a little extra something? Toss in some chocolate chips. It is a forgiving recipe that welcomes your personal touch.
Ingredients
Here is what you will need to gather to make this amazing coconut walnut Banana Bread. Everything is easy to find at your local grocery store. No specialty items needed!
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 tsp vanilla extract
- 3 Del Monte Fresh bananas, ripened and mashed
- 1/3 cup sour cream
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Step By Step Instructions
Ready to get baking? Let’s walk through the simple steps to create this beautiful Banana Loaf. I’ll guide you through each part of the process.
Step 1: Prep Your Oven And Pan
First things first, preheat your oven to 350 degrees F. Getting the oven to the right temperature is important for an even bake. While it heats up, prepare your 9×5 inch loaf pan. Line it with parchment paper, letting some hang over the sides. This will make it super easy to lift the bread out later.
Step 2: Mix The Dry Ingredients
In a medium sized bowl, add your flour, baking powder, baking soda, and salt. Give them a good whisk for about 30 seconds. This helps distribute the leavening agents evenly, which ensures your Banana Bread rises nicely.
Step 3: Combine The Wet Ingredients
Now grab a larger bowl. Pour in the vegetable oil and granulated sugar. Whisk them together for about two minutes. You want the sugar to fully dissolve into the oil. Next, add the room temperature eggs and whisk again until everything is well combined.
Once the eggs are mixed in, add your vanilla extract, mashed ripe bananas, and the sour cream. Give it another good mix. Your batter should be looking creamy and smelling amazing at this point. This mixture is the key to a moist Breakfast Bread.
Step 4: Bring It All Together
Gently pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, stir until you no longer see any dry lumps of flour. Be careful not to overmix here. Mixing just enough is one of the keys to a tender crumb in Ripe Banana Recipes.
Step 5: Fold In The Goodies
Now for the fun part! Add the shredded coconut and chopped walnuts to the batter. Gently fold them in until they are just distributed. Now pour the finished batter into your prepared loaf pan and spread it out evenly.
For a lovely topping, you can sprinkle a few more walnuts and a little extra shredded coconut over the top of the batter before it goes into the oven. This adds a nice visual touch and extra texture to your finished Banana Bread.
Step 6: Bake To Golden Goodness
Place the pan in your preheated oven. Bake for about 45 to 55 minutes. Ovens can vary, so start checking around the 45 minute mark. The Banana Bread is done when a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
This might be the hardest step! Once the bread is baked, take it out of the oven and let it cool in the pan for about 10 to 15 minutes. Then, use the parchment paper handles to lift it out and place it on a wire rack to cool completely. Slicing it while it’s warm can cause it to fall apart, so patience is key for clean slices.
How To Store Leftovers
If you have any leftover Banana Bread, which is a big if, storing it properly is easy. For short term storage, you can keep it in an airtight container at room temperature for up to four days. It stays wonderfully moist.
Want to save it for later? This Banana Loaf freezes beautifully. You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months. To thaw, just leave it on the counter for a few hours.
Tips
To get the most banana flavor, use very ripe bananas. I am talking about the ones that are mostly brown or black. The darker they are, the sweeter they are, which makes for a better Banana Bread.
For an even deeper coconut flavor, you can toast the shredded coconut before adding it to the batter. Just spread it on a dry pan over medium heat for 5 to 10 minutes, stirring often until it’s lightly golden. Let it cool before mixing it in.
If you are a chocolate lover, feel free to add about a half cup of semi sweet chocolate chips to the batter along with the coconut and walnuts. Banana and chocolate are a classic combination for a reason!
This is one of the easiest Ripe Banana Recipes to adapt. If you have a nut allergy or simply do not care for walnuts, you can leave them out. The bread will still be incredibly delicious without them.
Conclusion
And there you have it! A simple, straightforward recipe for a truly tasty coconut walnut Banana Bread. It is the kind of comforting bake that makes any day a little bit better. I hope you enjoy making and eating this delightful Breakfast Bread as much as I do.
FAQ
What Makes This Banana Bread So Moist?
The secret to the moist texture in this Banana Bread is the combination of vegetable oil and sour cream. Oil provides a lasting moistness that butter sometimes cannot, and sour cream adds a wonderful richness and a tender crumb.
Can I Use Something Other Than Sour Cream?
Absolutely. If you do not have sour cream on hand, you can easily substitute it with an equal amount of plain Greek yogurt or even buttermilk. The results will be very similar, giving you a delicious and moist Banana Loaf.
How Do I Know When My Bananas Are Ripe Enough?
For the best Ripe Banana Recipes, you want bananas that have lots of brown and black spots on the peel. The peel should be thin, and the banana inside should be soft and very sweet. The uglier the banana, the better the bread!
Can I Make This Recipe Into Muffins?
Yes, you can easily turn this Banana Bread recipe into muffins. Simply divide the batter into a lined muffin tin, filling each cup about three quarters full. Bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick comes out clean.
Coconut Walnut Banana Bread
This easy banana bread recipe gets a delicious twist with shredded coconut and crunchy walnuts. It’s wonderfully moist, simple to make, and perfect for using ripe bananas for a comforting breakfast or snack.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds.
- In a larger bowl, whisk vegetable oil and granulated sugar for about two minutes. Add room temperature eggs and whisk until combined.
- Stir in vanilla extract, mashed ripe bananas, and sour cream until well mixed.
- Gently pour the dry ingredients into the wet ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix.
- Fold in shredded coconut and chopped walnuts. Pour batter into the prepared loaf pan and spread evenly. Optionally, sprinkle more walnuts and shredded coconut on top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then lift out using parchment paper handles and transfer to a wire rack to cool completely before slicing.
Notes
To get the most banana flavor, use very ripe bananas (mostly brown or black peel) as they are sweeter.
For an even deeper coconut flavor, toast the shredded coconut in a dry pan over medium heat until lightly golden. Let it cool before mixing in.
This recipe can easily be made into muffins: divide batter into a lined muffin tin and bake at 350°F for 20-25 minutes.
Store leftover banana bread in an airtight container at room temperature for up to four days. It also freezes well for up to three months, wrapped tightly in plastic and foil.
Nutrition
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