A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.
1 1/2cupsvery ripe bananasabout 2 large
1 1/2cupsbrown sugar
1 1/2teaspoonbaking soda
1cupsweetened shredded coconut + another 1/2 cup for topping
Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.