Coconut Banana Bread

  • Recipe courtesy Zoe Francois
Total Time:
2 hr 5 min
20 min
Inactive Prep:
30 min
1 hr 15 min
One 9- by 5-inch loaf


  • 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
  • 2 cups (spoon and sweep) all-purpose flour
  • 1 cup toasted coconut
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 2 eggs, room temperature
  • 2/3 cup milk
  • 2 ripe bananas, cut into 1/2-inch chunks
  • 1 cup toasted nuts (optional)
      • 1 cup confectioners' sugar
      • 3 tablespoons heavy cream
      • 1 tablespoon rum
      • 1/2 teaspoon vanilla
      • 2 tablespoons unsalted butter, melted
      • Pinch salt


      Making the bread:
      Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.

      In a large bowl, whisk together the flour, coconut, baking powder, sugar, salt and spices.

      Cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the bananas.

      Spread the batter evenly into the prepared pan.

      Bake for about 1 hour 15 minutes, or until a tester comes out clean.

      Remove from pan and cool to room temperature.

      Make the icing: In a small bowl combine all the ingredients until smooth.

      Spread over the top of the cooled bread.

      Enjoy. Makes a great breakfast.