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Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!
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Banana Coconut Crunch Bread with Coconut Cream Icing

Banana Coconut Crunch Bread with Coconut Cream Icing is a simple quick bread that will add flavor to any morning! Made with shredded coconut, ripe bananas and walnuts!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 large loaf
Author: Spoonful of Flavor

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup chopped walnuts
  • 3 ripe medium-sized bananas mashed
  • 1/4 cup plain Greek yogurt
  • 2 eggs lightly beaten
  • 6 tablespoons unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded coconut flakes sweetened or unsweetened

For the coconut cream icing:

  • 5.4 ounce can coconut cream, chilled overnight (about 2/3 cup)
  • 2 ounces cream cheese softened
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon confectioners' sugar
  • 1-2 tablespoons milk
  • 3/4 cup shredded coconut flakes toasted

Instructions

  • Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 inch loaf pan; set aside.
  • In a large bowl, whisk together flour, sugar, baking soda, salt and walnuts; set aside.
  • Using a hand mixer on medium-low speed, mix together mashed bananas, yogurt, eggs, butter and vanilla in a medium bowl. Gently mix in shredded coconut. Fold banana mixture into dry ingredients until just combined. Transfer batter to prepared loaf pan.
  • Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.

To make the coconut cream drizzle:

  • Remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into a medium bowl. Add the cream cheese, vanilla and confectioners’ sugar to the bowl. Using a hand mixer with a clean whisk attachment, whisk together ingredients on high speed until well combined. Slowly add milk, a teaspoon at a time and mix until desired consistency is reached (the mixture should be smooth and spreadable.) Pour or spread icing over the top of the bread, sprinkle with coconut flakes and serve immediately.

Nutrition

Serving: 0g | Calories: 5156kcal | Carbohydrates: 500g | Protein: 84g | Fat: 334g | Saturated Fat: 205g | Cholesterol: 574mg | Sodium: 2403mg | Potassium: 3702mg | Fiber: 53g | Sugar: 221g | Vitamin A: 3560IU | Vitamin C: 39mg | Calcium: 426mg | Iron: 26.6mg