Coconut Banana Bread


  1. Preheat oven to 350ºF Grease a 9"x5" loaf pan.
  2. In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In another medium bowl, combine banana, coconut milk, and lemon juice. Set aside.
  4. In a large bowl with an electric mixer, whip margarine or oil with sugar. Then beat in egg and vanilla. Switch speed to low and slowly alternate between flour and banana mixture. Once batter has come together, fold in toasted coconut.
  5. Pour into greased loaf pan. Bake 1 hour or until a cake tester comes out clean from the center of the loaf.
  6. Cool on a wire rack, in or out of the loaf pan.


  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cup banana(s), mashed
  • 1/2 cup coconut, shredded , unsweetened, toasted
  • 1 tbsp lemon juice
  • 1/2 tsp McCormick Culinary® Cinnamon, Ground
  • 1 tsp McCormick® Pure Vanilla Extract
  • 1/2 cup Nature's Best Dairy® Butter, unsalted, softened
  • 1 Nature's Best Dairy® Egg(s)
  • 1/2 tsp salt
  • 1/2 cup Thai Kitchen® Coconut Milk
  • 1 1/2 cups West Creek® Flour
  • 1 cup West Creek® Sugar, Granulated