A thick slice of toasted banana bread spread with salted butter is irresistible, especially when it’s just out of the oven and filling the kitchen with a warm, sweet aroma.
This banana bread is moist, sweet and comforting with a touch of decadence. Hints of honey, crisp coconut flakes and roughly chopped walnuts are folded throughout for extra texture and flavor, and the finished loaf looks elegant without extra effort.
[feast_advanced_jump_to]
Ingredients
- Super ripe bananas – very important. Choose bananas with plenty of brown spots for maximum sweetness.
- Brown sugar – the molasses in brown sugar adds depth and a richer flavor than caster or white sugar.
- Vanilla essence or extract – brightens the flavor and rounds out the banana notes.
- Milk + lemon juice – a quick homemade buttermilk keeps the loaf moist and helps the baking soda produce a light, fluffy crumb. Substitute with store-bought buttermilk or plain Greek yogurt.
- Walnuts – for crunch and a mild earthy flavor. Swap for pecans or omit if preferred.
- Coconut flakes – add aroma, nutty flavor and texture.
- Plain flour – you can use self-raising flour but omit the baking soda if you do.
- Baking soda (bicarb) – not the same as baking powder. If you must use baking powder, replace the baking soda with 1.5 teaspoons of baking powder.
Step-by-step instructions
Banana bread is straightforward to make. Follow these steps for a reliable, tender loaf.
Make the batter
Preheat the oven to 180°C / 350°F.
In a large bowl, peel and mash the bananas with a fork until mostly smooth. Small lumps are fine; a thick paste consistency is perfect. Set aside.
Make a quick buttermilk by combining milk with a squeeze of lemon juice. Stir briefly and set aside; the milk will curdle almost instantly. You can substitute 1/4 cup plain Greek yogurt or 1/4 cup store-bought buttermilk if preferred.
Add melted butter, the egg, vanilla, honey and the lemon-milk mixture to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, brown sugar and cinnamon until evenly combined.
Pour the dry ingredients into the wet ingredients and gently fold with a wooden spoon or spatula until just combined and no dry pockets remain.
Bake
Roughly chop half of the walnuts and fold them into the batter. Reserve the remaining walnuts for topping.
Pour the batter into a lightly greased loaf tin and level the surface. Sprinkle the top with the remaining chopped walnuts and coconut flakes, pressing them gently into the batter so they stay in place during baking.
Bake for about 45 minutes, or until a thin wooden skewer inserted into the center comes out clean. Remove from the oven and let rest in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
Avoid slicing while the loaf is still hot — it can break apart. Allow it to cool for clean, even slices.
Serving suggestion
The best way to enjoy a thick slice is to toast it and spread with salted butter. If you only have unsalted butter, sprinkle a tiny pinch of salt on top to enhance the flavors.
Serve as breakfast, afternoon tea or a simple dessert. It’s also excellent warmed with a scoop of vanilla ice cream alongside coffee or tea.
Useful tips and tricks
- Speed up ripening: place bananas in a paper bag and close loosely. Adding an apple or another ripe banana helps speed the process. Keep bananas out of the fridge while ripening.
- Test for doneness: oven temperatures vary. If the skewer comes out clean from the centre, the loaf is done. If it’s still wet, bake a few minutes longer and test again.
- Slice cold: slicing once fully cooled gives the cleanest slices. A serrated bread knife makes slicing easier, especially on the first day when the crust is slightly firm.
Good to know
Bread flour has more protein and creates more gluten, which can make the loaf chewier. For a soft, tender banana bread, stick to plain (all-purpose) flour.
Adding too much banana can lengthen baking time and prevent the bread from rising well. For this recipe, use about 3 large bananas (roughly 500–550g / 1–1.2 lb with skins on).
Yes. Replace the baking soda with 1.5 teaspoons of baking powder for this recipe.
Storage / leftovers
Store in an airtight container for up to 7 days in the refrigerator or freeze for up to 3 months.
Freezing tip: slice the loaf, place parchment between slices and store in an airtight container or freezer bag so you can grab portions as needed.
Made this recipe? Share your feedback or questions in the comments — I’d love to hear how it turned out.
Happy baking!
– Gen
📖 Recipe
Banana Bread with Walnuts and Coconut Flakes
Ingredients
- ½ cup walnuts, roughly chopped (substitute: pecans)
- ¼ cup coconut flakes
Dry ingredients
- 1½ cup plain flour
- ¾ cup brown sugar
- ½ teaspoon baking soda (or 1.5 tsp baking powder)
- ½ teaspoon salt
- ¼ teaspoon cinnamon powder
Wet ingredients
- 3 large super ripe bananas (~500–550g / 1–1.2 lb with skins on)
- ½ cup unsalted butter, melted
- 1 egg
- ¼ cup honey
- 1 teaspoon vanilla essence or extract
- ¼ cup milk
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 180°C / 350°F.
Prepare the wet ingredients
- Make the buttermilk: combine milk with lemon juice, swirl for 5 seconds and set aside to curdle.
- Peel and mash the bananas until mostly smooth.
- Combine mashed bananas with melted butter, egg, honey, vanilla and the lemon-milk mixture. Mix until combined.
Prepare the dry ingredients
- In a bowl, whisk together the flour, baking soda, salt, brown sugar and cinnamon.
Combine then bake
- Pour the dry ingredients into the wet mixture and fold until just combined.
- Fold in half the chopped walnuts and pour batter into a lightly greased loaf tin.
- Top with coconut flakes and the remaining walnuts, pressing them gently into the batter.
- Bake for 45 minutes or until a skewer comes out clean. Let rest 10 minutes in the tin, then transfer to a rack to cool completely before slicing.
- Serve toasted with salted butter for best results.
Notes
1. Substitutes for milk + lemon juice: ¼ cup plain Greek yogurt or ¼ cup store-bought buttermilk.
2. Doneness: oven times vary. If the skewer isn’t clean, bake a few more minutes and check again.
Slicing: slice when cold for the cleanest results; a serrated knife helps on day one.
Speed ripening: store bananas in a paper bag and add an apple or ripe banana to accelerate ripening.
Storage: refrigerate up to 7 days or freeze up to 3 months. For freezing, separate slices with parchment paper so you can remove portions easily.
Nutrition
|
Carbohydrates: 51.7 g
|
Protein: 5.9 g