Ingredients
Scale
- 3 large overripe bananas, mashed (about 1½ cups)
- 2 limes, zested and juiced (about 2 tbsp juice)
- ½ cup shredded unsweetened coconut
- ⅓ cup melted butter or coconut oil
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup full-fat coconut milk
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large bowl, mash your bananas until mostly smooth with just a few small lumps remaining.
- Add the melted butter (or coconut oil), brown sugar, eggs, vanilla, coconut milk, lime juice, and lime zest to the mashed bananas. Whisk until combined and glossy.
- Sift the flour, baking powder, baking soda, and salt directly into the wet mixture. Using a rubber spatula, fold gently until just combined — a few streaks of flour are perfectly fine.
- Fold in the shredded coconut with a couple of strokes. Put the spatula down and don’t touch it again.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs — not wet batter.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing.
Notes
- Bring eggs and dairy to room temperature. Cold eggs and cold coconut milk can cause the fat to seize up when mixed. Pull them from the fridge 30 minutes before you start.
- Weigh your flour. A scooped cup of flour can vary by up to 20% depending on how packed it is. 1¾ cups ≈ 220g. A kitchen scale takes the guesswork out completely.