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Coconut Banana Bread

PrintPrint Recipe
  • Yield: 1 loaf (12 servings)
  • Prep Time: 0:15
  • Bake Time: 55 to 65 minutes

Ingredients

  • 1-1/2 cups (3-1/2 ounces) flaked sweetened coconut, toasted
  • 1 cup chopped walnuts
  • 2 cups all purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Combine coconut and walnuts in a medium bowl. Reserve 1/2 cup mixture; set aside. Add flour, baking powder and salt to remaining coconut-walnut mixture.
  3. Beat corn syrup and butter in a large bowl until smooth. Blend in eggs, bananas and vanilla. Stir in flour mixture just until moistened. Pour into a greased and floured 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan. Top batter with reserved coconut-walnut mixture.
  4. Bake 9 x 5-inch loaf 55 to 60 minutes OR 8-1/2 x 4-1/2-inch loaf 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack before slicing.
  5. NOTE: Bread slices easiest the day after baking or when refrigerated.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Coconut Banana Bread

  • Yield: 1 loaf (12 servings)
  • Prep Time:  15 minutes
  • Bake Time: 55 to 65 minutes

Ingredients

  • 1-1/2 cups (3-1/2 ounces) flaked sweetened coconut toasted
  • 1 cup chopped walnuts
  • 2 cups all purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup butter softened
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350°F.
  • Combine coconut and walnuts in a medium bowl. Reserve 1/2 cup mixture; set aside. Add flour, baking powder and salt to remaining coconut-walnut mixture.
  • Beat corn syrup and butter in a large bowl until smooth. Blend in eggs, bananas and vanilla. Stir in flour mixture just until moistened. Pour into a greased and floured 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan. Top batter with reserved coconut-walnut mixture.
  • Bake 9 x 5-inch loaf 55 to 60 minutes OR 8-1/2 x 4-1/2-inch loaf 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack before slicing.
  • NOTE: Bread slices easiest the day after baking or when refrigerated.