I had three very ripe bananas sitting in our fruit bowl, which meant it was banana bread time. I hate eating over ripe bananas but they are the perfect ingredient for moist cakes and muffins. So I decided to make myself a big loaf of tasty Banana Sultana Coconut Bread.
This recipe couldn’t be easier to put together and it is spot on. The addition of yogurt ensures it’s lovely and soft and not dry in the slightest. Slathered with honey or butter, this loaf is truly scrumptious! And another plus, it freezes really well.
You can add all kinds of fix-ins too. I added sultanas but you can add raisins, pecans, walnuts or chocolate chips. Whatever you fancy my friend! Empty out that pantry!
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Let's Bake
Banana Sultana Coconut Loaf
Buttery banana bread filled with sultanas and coconut.
Ingredients
- 175 grams (1 and 1/4 cup) plain flour
- 100 grams (1/2 cup) brown sugar
- 1/4 cup shredded coconut, plus extra for topping
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 1/2 cup sultanas
- 80 ml (1/3 cup) vegetable oil
- 1 large egg
- 150 grams (1/2 cup) greek yogurt
- 1 teaspoon vanilla extract
- 2 large overripe bananas
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 8 x 4 inch loaf tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, combine the flour, sugar, coconut, cinnamon, nutmeg, baking soda, baking powder and the sultanas together.
- In a separate bowl, add the oil, egg, yogurt and vanilla and lightly whisk. Mash the bananas well with a fork. Add the wet ingredients to the dry, along with the mashed banana and gently fold until just combined.
- Pour into the prepared tray, sprinkle with a little shredded coconut and bake for approximately 35-40 minutes to an hour or until a knife inserted in the middle comes out clean.
Notes
*At the 30 minute mark, I covered my loaf with a piece of alfoil to ensure the top didn’t brown too much while the inside was still cooking.
Nutrition Information
Louise Anne Burke says
I got invited to a dinner and had no money to make dessert, I’m not really a baker. I had used regular sugar, self raising flour plus baking powder, I used two eggs, and then followed the rest of the recipe. I baked if for an hour and it came out great. It was quite dense but absolutely wonderful with custard or a hot cup of tea. And all because I had two ripe bananas and just store cupboard ingredients. Not using butter was a major win. UK friendly recipe (Not all USA ones are)
Jessica Holmes says
I’m so glad to hear that Louise! I just love recipes that use only regular pantry staples – you’ll hopefully find lots of those on my site!
John Fernandes says
Very good and straight forward recipe and EXACTLY what I wanted to cook, that combo, and making it right now!
Thank you. 👍🙏🏻👌
Jessica Holmes says
Yay! Hope you love it John!
Rose says
This is the second time I have made this recipe. So easy and so moist and delicious.
Jessica Holmes says
So glad you enjoyed it Rose!
Trish says
Love this recipe. Easy and quick with what I usually have on hand. I used liquid coconut oil today, it’s in the oven so will be interesting to see how it comes out. I’ve made this probably five times, it’s great for the husband to take to work and lovely with a cuppa.
Jessica Holmes says
Aw so glad you enjoy it Trish! Thank you for your kind feedback!
Rusty says
Worked beautifully with what we had in the cupboard and bananas going brown. Didn’t add coconut to top cos I was thinking of cleaning up after toddlers, but that is a great recipe. Bookmarked! Thanks!
Jessica Holmes says
So glad you enjoyed it Rusty!
Nicole Bellingham says
Hiello, Does it have to be fresh coconut? or is dried ok?
Tia
Nicole
Jessica Holmes says
Hi Nicole, yes I use dried shredded coconut from the supermarket.
Josh says
Love this!
Heather says
LOVE that coconut!!