Butterscotch Coconut Banana Bread

Butterscotch Coconut Banana Bread | gotta get baked
This is the second banana recipe I’m posting in a row but I’m only doing it because I love you and I always want to share deliciousness with those I love.

This banana bread is da bomb. Ferreals.

I have what feels like fifty overripe bananas in my freezer. It’s a tiny freezer so I’ve been wanting to clear it out. I was searching for a recipe in which I could use some bananas as well as the left over sour cream in my fridge. I came across a recipe on Dorothy’s wonderful blog, Shockingly Delicious. I met Dorothy through our Sunday Supper group and the title of her blog is totally fitting for this bread.

Butterscotch Coconut Banana Bread | gotta get baked

See the overhanging parchment paper on the side? It makes for easy lifting of the loaf out of the pan.

I adapted it to give it a more tropical feel and hot damn, does it ever work. This is the moistest loaf of banana bread I have ever made. It’s not too sweet and the butterscotch chips, toasted coconut and slight taste of rum work wonderfully together. The Husband, who never eats anything banana flavoured that I make, wolfed this down in a day or two. He didn’t even leave any for me! *insert bitchy wife face*

I guess I’ll just have to make this again. As in, right now. Laters, peeps.

Butterscotch Coconut Banana Bread | gotta get baked

The outside of the loaf became crispy and caramelized. SO.GOOD!

Butterscotch Coconut Banana Bread (adapted from Shockingly Delicious)

1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
1/2 cup coconut oil, melted and cooled
2 eggs
1 cup mashed banana (about 3 medium sized)
1/3 cup sour cream
1 tsp rum extract (I would’ve used 2 tsp but I ran out!)
1/2 tsp salt
2 tbsp ground flax seeds (optional)
1 tsp baking soda
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup unsweetened medium coconut flakes, toasted
1/2 cup unsweetened medium coconut flakes, untoasted
3/4 cup butterscotch chips

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper, leaving parchment paper hanging over the edges by two inches for easy removal.

To toast the coconut, place it into a non-stick frying pan and heat it over medium heat. Stir the coconut around so that it gets evenly toasted, making sure not to burn it (because it can happen pretty quickly). Once the coconut is golden brown, pour it into a bowl and let cool.

In a large bowl, whisk together the sugar and oil. Add the eggs, mashed banana, sour cream, vanilla, rum extract and salt and mix well. Stir in the flax, baking soda and one cup of the toasted coconut. Slowly add the flour and mix with a rubber spatula or a wooden spoon only until the dry ingredients are moistened. You don’t want to over stir or your loaf will be tough.

Pour the batter into your prepared loaf pan and sprinkle the batter with the 1/2 cup of untoasted coconut. If the coconut on top starts getting too dark, you can cover the top with aluminum foil (I didn’t have any problem with burning coconut but every oven is different). Bake for 50-60 minutes or until a cake tester comes out of the loaf clean.

Let the loaf cool in the pan for 5 minutes, then lift the loaf out and move it to a wire rack to complete cooling.
Butterscotch Coconut Banana Bread | gotta get baked

34 thoughts on “Butterscotch Coconut Banana Bread

  1. I’m digging the tropical feel to this banana bread. I hate overripe bananas, so I freeze them for smoothies and baking. You’re right, it feels like I always have an overabundance of overripe bananas. Pinning this bread.

  2. I just made a loaf of banana bread…I wish I would have seen this first. You can’t go wrong with butterscotch and coconut, can you!? Thank you for sharing such a delicious recipe, my friend! I hope you have a happy start to your week!

  3. Mmm. I can see how the hubby or anyone could eat slice after slice of this wholesome goodness…BTW Coconut oil is supposed to be good for memory / prevention of Alzheimer’s…So there’s another excuse to eat more than a slice of lovely butterscotch coconut banana bread!

  4. Butterscotch, coconut, rum, and bananas is my dream combination! I haven’t made a banana bread in so long because it seems boring but this is far from it! I also love that you give so much credit to the original recipe (which I’m sure is great) when you changed so much that it’s really a new recipe; and the fact that you used coconut oil and whole wheat flour means I could totally convince myself that eating a whole loaf is good for me!

  5. Nancy, oh my gawd, this banana bread looks freaking fabulous and perfect! love the addition of the coconut flakes and butterscotch chips. Brilliant. Now, I’m gonna have to make this ASAP just to have a taste. Maybe next time you should have Tony bake for you. . sounds good to me. . 🙂

  6. Commenting again. Made this for breakfast with a few substitutions to accommodate the ingredients I had on hand. It was *delicious*. Didn’t have coconut oil or rum extract so used vegetable oil and a mix of vanilla and coconut extracts. I also left out the butterscotch chips and made it in a bundt pan since I don’t have a loaf pan. (Checked it at 40 min and it was done!) it came out so good and really moist. Thanks for the recipe!

    • That’s fantastic! I’m so glad you adapted it to use what you had in your kitchen and that you enjoyed it! Shows how versatile this recipe is. Thanks for letting me know how it turned out 🙂

  7. I am definitely NOT complaining about having more than one banana bread recipe, and people who do are just crazy. How long do bananas last in the freezer anyways? I can never leave them for more than a few days cus I end up baking them or just blending them into a protein shake!

  8. Oh Nancy!Your desserts always leave me drooling at the screen.This gorgeous banana bread is also calling my name and with the lovely flavors of the tropic I can see it disappearing in no time in our house 🙂 Ha ha love your husband’s comment 🙂

  9. YAY there is coconut oil it this 🙂 Seriously obsessed. Love how versatile banana bread is. SO many different ways to make it. This version looks great! I love to store bananas in my freezer too….lots of different ways to use them! Thanks for sharing another banana bread recipe 😉 no shame!

  10. Rum extract…I’ve never heard of that! Dang, this bread looks so beautiful, full of texture and sounds incredibly delicious! It’s not like any banana bread I’ve seen before…it is inspiring me to get in the kitchen and create something using coconut. For many years I wasn’t a coconut fan, I don’t know what happened, but this past year I LOVE IT!!

  11. WHAAATtttt I don’t know how I missed this! It looks SO. Good. Butterscotch AND coconut in banana bread — genius. It looks so moist and decadent I just want to chomp into it facefirst. Mmm.

  12. Yum!! I love butterscotch but haven’t baked anything with it yet. Butterscotch chips are just starting to make an appearance in the shops here so I may have to stock up. This looks delicious.

  13. Pingback: A Few of My Favorite Things — March 2014

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