Overripe banana are never thrown away in my kitchen. I use it to make either Mangalore bun or banana bread. I have earlier shared the recipe for banana bread. That version used eggs and it was pretty common in my kitchen, until recently. My sister-in-law who visited us a few weeks back doesn’t eat eggs. And I wanted to serve this as a breakfast so it keeps us full while we are busy being tourists along with them. So I tried this eggless version of banana coconut bread and it turned out excellent. Everyone loved it. The sweetness from bananas matched with the nuttiness of coconut is absolutely magical for your taste buds.
Banana bread makes a perfect breakfast for busy weekdays. This moist, sweet, cake-like bread is great as a teatime snack too. A slice of warm banana coconut bread smeared with some butter is absolutely oh-so-good! Do try it and let me know how you like it.
Recipe source here.
Overripe banana – 3-4
Self raising flour – 2 ½ cups
Desiccated coconut – 1 cup
Brown sugar – 1 cup
Baking soda – 1 tsp
Salt – a small pinch
Vanilla essence – 1 tsp
Oil – ½ cup
Yogurt – ½ cup
Butter to serve (optional)
- Preheat oven to 180°C. Grease and line the base and sides of a loaf pan with baking paper
- Place the flour, coconut, brown sugar, salt and baking soda in a large bowl and stir to combine
- In another bowl, mash the bananas well using a fork or masher
- Combine oil, yogurt and vanilla essence to the mashed banana. Mix well
- Combine the wet ingredients to the dry ingredients. Fold gently to mix them well
- Spoon into the prepared pan and smooth the surface
- Bake in preheated oven for 45-50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 5 minutes before transferring to a wire rack to cool
- Slice and serve with butter (optional)