Banana Coconut Bread

In an attempt to clean out our freezer, I was faced with a common delima. What do I do with these frozen bananas? Sure, I could have just thrown them back into the freezer where they’d sit for who knows how long. But I decided instead to bake with them.

I decided by coworkers would appreciate some banana bread to go with their coffee in the morning, so I started flipping through some cookbooks. I’ve really been trying to use my cookbooks more frequently. I have a tendency to just go straight to my Google Reader or other online avenues for finding recipes.

I opted for this recipe from Joanne Chang’s Flour. Her recipes are always a hit. My Go-To Chocolate Cupcake Recipe is from her. And she beat out Bobby Flay on Throwdown for her sticky buns.

As expected, this recipe yielded a moist, flavorful banana bread. Since I didn’t have any nuts on hand, I tossed in some toasted coconut instead. The coconut provided a unique texture and a subtle hint of coconut. One of my coworkers told me the banana bread was delicious. After having a second piece, he came and said “it’s not just delicious, it’s exquisite!”

One Year Ago: Blackberry Raspberry Pie Bars and My Go-To Chocolate Cupcake Recipe
Three Years Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Four Years Ago: Crispy Yogurt Chicken and Lime Meltaways
Five Years Ago: BBQ Dip and Cookies and Cream Cupcakes – Take 2

I am submitting this for this month’s What’s Baking, hosted by Jenna of Jenna’s Cooking Journey. This month’s theme was Quickbreads!

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Banana Coconut Bread

Banana bread gets a unique twist with the addition of toasted coconut.

Yield: Serves 12


1 2/3 cups flour
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup plus 2 Tbsp sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 Tbsp sour cream
1 tsp vanilla
2/3 cup toasted coconut


Set oven to 350F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.

Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.

Drizzle in oil.

Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and coconut.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Recipe adapted from Joanne Chang's Flour

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20 Responses to “Pina Colada Cupcakes”

  1. #
    Molly — March 31, 2011 at 4:37 pm

    These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.

  2. #
    Flavia — March 31, 2011 at 4:40 pm

    I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia

  3. #
    Daisy — March 31, 2011 at 4:41 pm

    these look incredible! I am LOVING cupcake week!

  4. #
    Allisonpence — March 31, 2011 at 4:42 pm

    These make me crave a warm summer day.

  5. #
    Megan — March 31, 2011 at 4:51 pm

    This sounds like a fun, summery cupcake recipe! Love it!

  6. #
    Rachel Marcisin — March 31, 2011 at 5:32 pm

    Mmm these look awesome! But where’s the rum?

  7. #
    beantownbaker — March 31, 2011 at 5:43 pm

    Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.

  8. #
    beantownbaker — March 31, 2011 at 5:44 pm

    Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.

  9. #
    FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

    I’d like one of these cupcakes along with a pina colada on the beach!

  10. #
    Hezzi-D — March 31, 2011 at 8:03 pm

    I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!

  11. #
    Ann — March 31, 2011 at 8:56 pm

    Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…

  12. #
    Nutmeg Nanny — March 31, 2011 at 9:14 pm

    These are so beautiful! Eating one of these would bring me back to Hawaii 🙂

  13. #
    beantownbaker — March 31, 2011 at 9:18 pm

    Ooohhh Hawaii sounds awesome right about now. I’ve never been.

  14. #
    Shannon — March 31, 2011 at 9:18 pm

    oh my gosh, those look adorable, and i love the flavor combo, too!!

  15. #
    Mary — April 1, 2011 at 7:53 am

    Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.

  16. #
    beantownbaker — April 1, 2011 at 3:47 pm

    For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.

  17. #
    Mary — April 1, 2011 at 4:13 pm

    Thank you 🙂 .

  18. #
    Audrey — April 2, 2011 at 12:21 pm

    I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!

  19. #
    beantownbaker — April 2, 2011 at 2:56 pm

    I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.

  20. #
    Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

    Such creative finishing touches to a perfectly delightful cupcake.

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