Tuesday, March 10, 2015

Maple Coconut Banana Bread

This banana bread is sweetened with delicious amber maple syrup and shredded coconut.

Maple Coconut Banana Bread- a great twist on a classic

Once again my freezer if filling up with bananas. My kids always ask me to buy bananas, but then hardly eat them. I am very picky when it comes to bananas and love to eat mine when they are still slightly green on the end. So every week I'm throwing 2-3 bananas into my freezer. Since I am running out of room, I decided to make some banana bread. I didn't want regular banana bread though. I had a can of maple syrup sitting in my cupboard waiting to be used, so I decided to go ahead and use it as well.

I've also been craving coconut lately, so I threw some in there as well. I actually caramelized my coconut in some maple syrup, before adding it to the batter. While the bread was baking, Queenie kept saying that it "smelled so GOOD!" and that she couldn't wait to dig in. It is delicious and not too sweet, with a slight coconut taste. Perfect for the lunch box, or for a snack at home.

Maple Coconut Banana Bread- a great twist on a classic

Maple Coconut Banana Bread

1 C shredded coconut (unsweetened)
3/4 C maple syrup, divided
3/4 C butter (or margarine)
1/2 C sugar
2 large eggs
2 tsp vanilla
2 1/2C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 C mashed very ripe bananas (about 3 small)
1 additional small ripe banana, sliced

Preheat oven to 350 degrees F. Generously grease a large loaf pan and set aside.

In a non stick skillet, over medium heat, combine the coconut with 1/4 C maple syrup. Cook, stirring frequently until coconut begins to turn a nice golden brown colour. Remove from skillet and set aside.

In a large mixing bowl cream the butter and sugar until smooth. Slowly mix in the maple syrup, eggs and vanilla, until well combined. Add in the flour, baking powder, baking soda, salt and cinnamon and stir to combine. Once mixture is just about mixed, add in the mashed banana and coconut and stir until just combined.

Pour into prepared loaf pan and top with sliced banana. Bake for 50-60 minutes, until toothpick inserted into the center comes out clean. Loosen the edges by running a butter knife between the loaf and the pan and turn out onto a wire rack to cool.

This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo
Clever Chicks Blog Hop
Tickle my Tastebuds 
Mouthwatering Mondays
Made by You Monday
Marvelous Monday
Mix it Up Monday
Much Ado About Monday
Munching Mondays
Two Cup Tuesday
Treasure Box Tuesday
Create LINK Inspire
Hearth and Soul
Lou Lou Girls Fabulous Party
You're Gonna Love It


Shelly said...

This sounds like such a delicious twist on banana bread. The next time I have leftover bananas I'm going to give this a try.

Nicole Neverman said...

This sounds really delicious! I love the idea of adding coconut and maple to banana bread :)

April J Harris said...

Love the way you have used maple syrup and the addiiton of the coconut too. What a lovely banana bread, Cindy!

minnie@thelady8home said...

Wow. Such a great idea. Looks so soft too.

Catherine Holt said...

I do really love banana bread. Add some coconut to it and this is just absolutely scrummy!

Thanks for linking up to Marvelous Monday on Smart Party Planning.

Michelle Meche said...

What a great idea to use coconut and maple syrup and to caramelize the coconut. Love the sliced banana on top--very nice! Thank you for sharing, Cindy.

Swathi Iyer said...

Delicious quick bread, thanks for sharing with Hearth and soul blog hop,pinning.

Kimberly Lewis said...

Oh my…so delicious! I always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on tonight at 7. Lou Lou Girls