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Plantain and Coconut Bread

Course Breakfast, Dessert, Snack
Keyword banana bread, bananas, coconut and oat breakfast cookies, plantain and coconut bread, plantain bread, plantains
Servings 8

Ingredients

  • 1/2 cup Butter Unsalted, 113g
  • 1 cup Granulated sugar 200g
  • 2 Large eggs
  • 1 cup Overripe plantains Mashed, 200g
  • 1 cup Shredded coconut Unsweetened, 71g
  • 1 tsp Vanilla extract 4.2g
  • 2 cups All purpose flour 250g
  • 1 tsp Baking soda 6g
  • 1/2 tsp Salt

Instructions

  • Preheat the oven to 350° Fahrenheit and grease a bread pan with butter or cooking spray.
  • Cream together the butter and sugar. I like to use a stand mixer for this but you can also do it by hand (or with a hand mixer).
  • Add the eggs, mashed plantains, shredded coconut and vanilla extract to the butter and sugar and mix to incorporate.
  • In a medium sized bowl, sift together the flour, baking soda, and salt. Then add this dry mixture to the wet one and stir until just combined, being careful not to over-mix.
  • Pour batter into greased bread pan and bake for about 1 hour and 15 minutes, or until the top is nicely browned and when you place a toothpick through the middle it emerges clean. Then remove from the oven and move to a cooling rack for about 20 minutes before slicing!