Coconut Banana Bread

"My kids love it as cupcakes. The yoghurt and bananas keep it very moist and just sweet enough. Add some walnuts or chocolate chips for fun!"
 
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photo by RecipeNut photo by RecipeNut
photo by RecipeNut
Ready In:
40mins
Ingredients:
10
Yields:
18-20 cupcakes
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ingredients

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directions

  • Preheat oven to 350 F degrees.
  • Cream sugar and butter.
  • Add eggs, beating till light.
  • Stir in bananas, vanilla, and yoghurt.
  • Combine and add flour, baking powder and baking soda.
  • Stir in coconut.
  • Pour batter into greased loaf pan, mini-loaf pans, or muffin tins.
  • Bake for 1 hour or less, depending on pan size.

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Reviews

  1. Very tasty. A good use of over ripened Bananas.
     
  2. Delicious! Really good flavor and texture. I can't wait to try them with chocolate chips! Thank you!
     
  3. The best muffins I've made in quite a long time. Not too strong in flavour and just the right sweetness. I didn't change a thing and don't need to in future. Just perfect.
     
  4. Very moist cupcakes! I got 18 cupcakes out of this recipe. I loved the coconut flavor not to overpowering just mellow. I did add a 1/2 a teaspoon of banana extract to get a more banana flavor and cut the vanilla to 1/2 a teaspoon. Thanks for a great recipe, Nile
     
  5. Very moist cake. Very tasty with the coconut added in. Made 22 muffins that I baked for about 25 minutes.
     
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RECIPE SUBMITTED BY

I love to bake, but my husband and 3 young children are not very daring, their tastes quite limited, unfortuntely. But they love most breads I make. So I get alot of gush from my girlfriends, church potlucks, shut-ins, and visitors who I bake for! I love the Molly Katzen cookbooks, and I started out cooking using the More-With-Less cookbook (Doris Janzen Longacre). I like cookbooks that don't call for a box of this or a can of that, as that get's pretty expensive in Egypt, if you can even find it!
 
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