Make This Banana Bread Recipe In 10 Minutes
This is not your grandma’s banana bread—this is an elevated tropical experience! It will take 60 minutes to bake, but you can make it by hand. #bananabread
Juicy pineapple, crunchy walnuts, and a hint of coconut make it irresistible. It’s a must-have for any sunny Aussie breakfast or afternoon tea.
Don’t miss out on this delightful treat!
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Standard Recipe X 10 Times
Calories: 310kcal
Standard Recipe X 10 Cost: $1 per serving
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9×5 inch loaf pan
- 1 Baking paper or non-stick spray
- 1 Wire rack
- 1 Oven
Adjust Servings servings
Ingredients
- 225 g flour all-purpose
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon ground
- 56 g unsalted butter softened
- 75 g brown sugar packed light or dark
- 1 egg large at room temperature
- 40 g plain yogurt or sour cream
- 230 g bananas large ripe bananas
- 1/2 teaspoon pure vanilla extract
- 40 g walnuts chopped
- 125 g pineapple drained and chopped
- 62 g desiccated coconut
1 loaf of Banana Bread = 8 servings for multiple loaves*; multiply ingredients by factors of 8, 16, 24, 32, 40 +
Instructions
- Preheat your oven to 170°C (340°F) and line that loaf pan with baking paper like a pro. Or, if you’re feeling lazy, just spray it with non-stick spray.
- Whisk the flour, baking soda, salt, and cinnamon in a mixing bowl. This is your dry crew, ready to party.225 g flour
- Cream the softened butter and brown sugar in another bowl until light and fluffy.56 g unsalted butter
- Beat in that egg like it owes you money, then mix in the yogurt, mashed bananas, and vanilla.1 egg
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t go crazy here, nobody likes a tough banana bread.
- Gently fold in the walnuts, pineapple, and coconut.40 g walnuts
- Pour the batter into your prepared loaf pan and bake for 60 minutes, or until a skewer inserted into the centre comes out clean. Keep an eye on it, ovens can be divas.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Notes:
Want it sweeter? Add a tablespoon or two of honey or maple syrup to the batter.
Out of yogurt? No worries! Applesauce or even mashed banana will do the trick.
For a tropical twist: Try adding a pinch of ground ginger or cardamom to the dry ingredients.
Make it fancy: Toast the coconut before adding it to the batter for a deeper flavour.
Storage: This bread will be kept for a few days at room temperature, or you can freeze it for later.
Related Recipes: Classic Banana Bread
Pineapple and Coconut Muffins
Walnut and Banana Cake
Out of yogurt? No worries! Applesauce or even mashed banana will do the trick.
For a tropical twist: Try adding a pinch of ground ginger or cardamom to the dry ingredients.
Make it fancy: Toast the coconut before adding it to the batter for a deeper flavour.
Storage: This bread will be kept for a few days at room temperature, or you can freeze it for later.
Related Recipes: Classic Banana Bread
Pineapple and Coconut Muffins
Walnut and Banana Cake
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 240mg | Fiber: 3g | Sugar: 15g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
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