Easy Banana Coconut Bread Recipe Without Butter

A banana coconut bread recipe without butter that takes only minutes to prepare? Yes, please. This quick and easy banana bread recipe has a subtle coconut flavor that makes a lovely addition to classic banana bread. This recipe makes a delicious morning or afternoon tea treat and is a great way to use up bananas.

If there are bananas browning in the fruit bowl that no one will touch, I know that’s my queue to peel and freeze them for later use. And when I have enough of them to use in a recipe, I usually turn to something banana bread related. Just like this one.

I also recently had some desiccated coconut that needed using and wanted to combine them in this yummy recipe. And the results are delicious!

I used defrosted frozen bananas but you can also use overripe bananas. When the bananas defrost, their moisture separates and looks like they are swimming in a pool of water. But please don’t be tempted to discard this liquid, because it adds necessary moisture to the recipe. Instead, mash up the bananas and combine the liquid.  It will look like the below photo of mashed banana.

I served this banana coconut bread for afternoon tea when It was still warm and cake-like. And it was a big hit with my kids. Later I had leftovers I stored in an airtight container and over the coming days I sliced and toasted the coconut banana bread with a spread of butter – delicious!

So I hope you enjoy this banana coconut bread recipe as much as we did.

Prep time: 5 Min, Cook Time: 50 min

Makes 1 Loaf

Ingredients:

2 large over-ripe bananas (or 3 smaller bananas), mashed

2 Eggs

2 Cups Self Raising Flour

1 Cup Brown Sugar

1/4 Cup Olive Oil

1/2 Cup Milk

1/2 Cup Desiccated Coconut

1 Teaspoon Vanilla Essence

1 Teaspoon Cinnamon

Method:

Preheat the oven to 350^oF (175^oC).

Line a 9 x 5 inch ( approx 23 x 13 cm) loaf tin with baking paper.

In a large mixing bowl, add in all the dry ingredients of self-raising flour, brown sugar, desiccated coconut and cinnamon. Mix to combine the dry ingredients together.

In a smaller mixing bowl, mash the bananas using a fork and add in the eggs, beating lightly.

Then to the banana egg mixture, add the remaining wet ingredients of oil, milk and vanilla essence and mix to combine.

Next make a well in the center of the dry ingredients and pour in the wet ingredients.

Stir to combine and then pour into the prepared loaf tin.

Place in the preheated 350^oF (175^oC) oven for 50-55 minutes or until a skew inserted into the center of the banana coconut bread comes out clean.

Allow the bread to cool for 5 minutes in the tin before cooling on a baking rake.

Banana Coconut Bread can be served warm or cold.

Enjoy!

For more delicious baked goodies, check out these easy Banana Zucchini Muffins and this Lemon Jello Cake.

Some of My Favorite Kitchen Items:

• Food Processor
• Mixing Bowls
• Juicer
• Food Thermometer
• Preserving Saucepan

Further reading:

• Banana Pancakes – A Naturally Sweet Recipe
• 32 Zucchini Dessert And Sweet Recipe Ideas
• Easy Gluten Free Key Lime Pie Recipe with Almond Crust
• How To Eat Chayote (Choko) With Recipe Ideas