Banana bread is my favorite sweet bread (also Maya’s favorite by the looks of it), and lucky for me, it’s really popular in Guatemala too. The best banana bread I’ve ever had was in Flores, near Tikal. We randomly chose it from a street vendor, and spent the next 10 minutes eating it on the sidewalk, freaking out about how good it was.
Since coconut is popular here too, I incorporated it into the ultimate tropical bread, that’s moist (I truly hate this word but had to use it) and crunchy at the same time. Make this today- your family/friends will thank you 🙂
What you’ll need:
- 1.5 C. Flour
- 1/2 C. Sugar
- 1/2 C. Brown Sugar
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1 stick Butter (room temperature)
- 1 c. very ripe, mashed bananas (about 3 small bananas)
- 2 eggs
- 1 c. Sweetened Shredded Coconut
- 1/2 c. Full Fat Coconut Milk
- 1 tsp. Vanilla Extract
Preheat oven to 350 degrees F, or 175 C
Combine softened butter and all of the dry ingredients (including the sugars) with your fingers.
Add the mashed bananas, beaten eggs, vanilla, and the coconut milk
Stir in the shredded coconut (batter will be lumpy)
Butter & flour a 9×5 in. loaf pan or coat it with nonstick spray
Spread batter in pan and bake until a toothpick inserted into the center comes out clean, about 50-60 minutes
Let bread cool in pan for about 15 minutes, and then turn out onto a cooling rack
Enjoy! I like to put a slice in the toaster to get that whole “toasted coconut” vibe!