Coconut banana bread

  • 1 hr 20 mins cooking
  • Serves 10
  • Print


Coconut banana bread
  • 1 1/3 (200g) cups self-raising flour
  • 1 cup (150g) plain flour
  • 2/3 cup (150g) firmly packed light brown sugar
  • 1/2 cup (40g) desiccated coconut
  • 1 1/2 cup mashed banana
  • 3 eggs
  • 2/3 cup (160ml) vegetable oil
  • 1 teaspoon coconut essence
  • 1/2 cup (25g) flaked coconut


Coconut banana bread
  • 1
    Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan and line base and sides with baking paper, extending the paper 5cm over sides.
  • 2
    Sift flours into a large bowl. Stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan. Sprinkle flaked coconut on top, pressing down lightly.
  • 3
    Bake bread about 1 hour 20 minutes. Stand bread in pan 10 minutes, then turn, top-side up, onto a wire rack to cool.


You will need about four large overripe bananas for the amount of mashed banana required.

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