I LOVE banana bread! I have tons of banana bread recipes on my site already, but is there ever too much banana bread in the world? I’m fairly certain the answer is no sir. Chocolate Chip Banana Bread has always been my most favorite, but I’m telling you, I do not discriminate. Which brings me to today…doesn’t toasted coconut just BELONG in banana bread? I mean it’s almost offensive it’s taken me this long to develop this recipe! The amazing thing about this Toasted Coconut Banana Bread is that you use coconut oil instead of butter. Of course you can use butter if you prefer or don’t have coconut oil on hand, but if you use cold pressed coconut oil it will add to the coconut flavor, which I love! The coconut oil also gives it a slightly more dense and moist texture. It’s really perfect!
How To Make Toasted Coconut Banana Bread
The steps for this banana bread recipe are easy and nothing you can’t handle. You don’t even need a mixer…just a big bowl and a wooden spoon! BUT you do need to toast the coconut. I mean, it’s in the name of the recipe and all!
How To Toast Coconut
Add sweetened flaked coconut to a medium skillet and heat it to medium-low. Stir the coconut flakes frequently because as it heats up the coconut will begin to brown quickly. Once it’s a nice golden color, remove the coconut from the warm pan so it doesn’t continue to brown.If you would prefer to toast your coconut in the oven, that’s also easy. Preheat the oven to 325°F. Spread the coconut flakes on a baking sheet in a thin, even layer and bake for 5-10 minutes.
The amazing thing about this banana bread, is that it is even better the next day. I think it gives the coconut flavors a chance to meld, and the coconut oil gives it the BEST texture! If you want to reheat it, try a slice in the toaster with a little butter…OMG SO GOOD!!
Love banana bread as much as I do? Try these recipes:
Brown Sugar Banana BreadChocolate Banana BreadPumpkin Banana Bread
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