Coconut Raspberry Banana Bread

We had an absolutely phenomenal time in Portland. I’m sad that we weren’t able to stay longer, but we are already planning to go back soon. We stayed with our friend Ty, and he showed us all around, along with his girlfriend, Lia. We went to a barbecue at our friend Katie’s house, another Arizona to Portland transplant, on the Fourth, then in the next few days, we went wine tasting, hung out on the beach on Sauvie Island, went tubing on the Sandy River, and more. It was refreshing to be able to spend so much time outside in the beautiful weather – I don’t think I’ve ever seen so many trees and open space in my life. I’ll be sharing some photos from the trip over the next few days, but thank you so much to everyone for all of the recommendations for places to go and things to eat – they were definitely put to good use. Portland reminded us of Brooklyn a bit, but a nicer version, I suppose. We were crossing the street downtown, for example, late at night, and a driver just stopped in the road to let us cross. That would never happen in NYC! Either way, it’s back to reality this week – we had an incredible vacation, but it’s always good to get back into your regular routine.

I eat raspberries with my breakfast almost every morning in the summer – they’re great in yogurt or cereal or even just by the handful. When I had a bit of a surplus of them at home, I figured they’d go perfectly with some ripe bananas and sweetened coconut. I know that we’ve all made some variation of banana bread about a thousand times, but this was a bit different and everyone in my office seemed to really enjoy it. The burst of juicy berries in between bites of moist bananas is just the thing to have with coffee or tea in the morning, and the coconut adds some great texture to the bread. I only wish I had frozen some so I could have had it this morning! I hope you like the following photos of Portland, dogs, and friends, and here’s to the week ahead.


Fourth-1
The first night in town, we went to our friend Katie’s house for a barbecue. Everyone in Portland has adorable dogs, like Lilah here.

Fourth-15
She makes the goofiest faces.

Fourth-11

Fourth-26
Kramer and our friend Ty, who we stayed with.

Fourth-9
This is Maxwell.

Fourth-31
Ty’s holding Liam, his girlfriend’s dog (Lilah, who I’m holding, is her other dog). Ty’s dog, Sam, is in front of us.

Fourth-35
It was a dog filled weekend.


Then we stopped at Pine State Biscuits for breakfast the next morning.

RaspberryBananaBread-1
Your ingredients.

5 6
7 8

Beat together your butter and sugars, then add in the eggs, followed by the banana and dry ingredients. Fold in the berries and coconut.

RaspberryBananaBread-6
Spread the batter into your prepared pan and bake for 1 hour or so, until golden.

RaspberryBananaBread-7
Rotate the pan halfway through, and cover with foil if the bread browns too quickly.

RaspberryBananaBread-8
Perfect.

RaspberryBananaBread-99 RaspberryBananaBread-16

 

Coconut Raspberry Banana Bread
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 10 thick slices
 

Moist banana bread dotted with fresh summer raspberries and sweet coconut.
Ingredients
  • 1¾ cup all-purpose flower
  • 3 teaspoons baking powder
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 cup unsalted butter
  • 2 eggs, room temperature
  • 3 medium sized bananas, mashed
  • 1½ cups fresh raspberries
  • 1 cup sweetened, shredded coconut (you can also use unsweetened, if you prefer)

Instructions
  1. Preheat your oven to 350 degrees F. Whisk together the flour and baking powder and set aside. In your mixing bowl, beat together the sugars and butter until light and fluffy, about 2-3 minutes, then beat in the eggs, one at a time. Add in the mashed banana and beat to combine, scraping down the sides of the bowl.
  2. Add in your flour and baking powder and mix until just moistened. Fold in the raspberries and shredded coconut. Spread the batter into a loaf pan (I used a 9×5-inch pan), preferably lined with parchment paper, and bake for 1 hour to 1 hour and 10 minutes, until lightly golden on the top and cooked through (you can insert a toothpick to check).
  3. Remove the loaf from the oven and allow to cool completely before slicing and serving.

 

36 Responses

  1. Megan says:

    This looks so good! And portland sounds like it was so fun! Those pups are so adorable. Did it make you guys want to get a pup?

  2. Can’t wait to see more pictures of your trip! I don’t like traveling but wish I did, so I love seeing pictures of and hearing about places other people visit.

  3. Mindy says:

    This bread sounds and looks delicious.
    Glad you enjoyed your time in P-town. I’m a little jealous that you’ve now consumed something from Pine State before me though.

  4. Genesis Nichols says:

    Hi Sydney!
    This looks soooo delicious! I really want to try it, but how do you feel about substituting coconut flour for the all-purpose flour? Coconut flour has a lower moisture content, so upping the liquid by 10-20% is recommended, but the only liquid ingredients in this recipe are eggs.
    Thoughts anyone??

    • Sydney says:

      I’ve never baked with coconut flour, but I bet it’d be good! Maybe you could add a little butter or coconut oil or something different like raspberry puree/juice/applesauce?

  5. [...] Crepes of Wrath delivers a great new recipe (and a favorite dessert of some of us here in the office): banana bread with coconut and raspberry. Baking is a precision game but with a little work, you can pull off this baked good for your favorite love and friends. [...]

  6. Deanna B says:

    Looks delicious. My problem would be saving the raspberries to put in the bread. I open a pint and before I know it they’re gone. I try not to eat the whole pint in one sitting but I never succeed. Glad you had such a great trip! After the month you’ve had you definitely deserve it.

  7. Such cute doggies! And such gorgeous bread! I bet the flavors are just heavenly with the raspberries and coconut!

  8. Lindsey says:

    sounds like you had an amazing time! obsessed with all these pooches, and the bread looks delish (love the addition of coconut)!

  9. Faye says:

    So funny, I just posted a Banana Bread recipe too. Yours is very unique, love the combo of Raspberries and Coconut!

  10. Deb says:

    Your trip to Portland looks like so much fun! I am very glad to hear you enjoyed sunshine on your visit. The west coast can have rather fickle summer weather. In my locale we tend to spend much of summer under a moist blanket of fog. I also like Banana Bread with coconut. I agree that the sweet coconut adds a bit of texture to the creamy Banana Bread. Adding tangy raspberries can only be inspired! The added pop of color with the glorious fresh berries sounds scrumptious!

  11. What a coincidence! I have 4 extremely ripe bananas sitting on my counter, and I’ve been wondering what to do with them. Many thanks for the lovely recipe.

  12. Mom says:

    Yummmmm. Love me lots of puppies, and I agree with Deanna I have a hard time not devouring all of the raspberries.

  13. Lynna says:

    Aww, those dogs are ADORABLE! I bet it felt so nice to be surrounded with dogs everywhere! :) This banana bread looks scrumptious! I didn`t realize how versatile banana bread can be!

  14. Linda says:

    Cuteness overload! Maxwell looks quite the gentleman. :)
    Coconut, banana, and raspberry is quite the combination. Yum.

  15. That bread looks killer… can’t wait to make it

  16. Destinie says:

    Hey! This bread looks amazing….but I am allergic to coconut- any thoughts on a substitute for it? or making it without it?? thoughts???

    thanks so much

  17. So glad you had a great trip to Portland! And I’m so jealous of your dog-filled weekend! And this bread, man oh man! That coconut-raspberry marriage is to die for!

  18. Jenny says:

    Mouthwatering pictures! This looks and sounds delicious.

  19. What a lovely twist on an old favorite! So summery too!

  20. JulieD says:

    Aww the dogs were cute! So glad you had fun in Portland. You really went the perfect time of year. I loved that you combined raspberries with coconut! Looks so good!

  21. [...] Coconut Raspberry Banana Bread from Crepes of Wrath [...]

  22. Adena says:

    I made this yesterday and it came out great. I used bananas that I’d frozen, so it was super moist. For sure going to make this again, thanks!

  23. I’ve been seeing all kinds of coconut recipes floating around lately, and I couldn’t be more excited! I’m so obsessed with everything coconut, and the pairing with raspberry & banana in your bread sounds DELICIOUS! :)

  24. [...] Coconut Raspberry Banana Bread | Crepes of Wrath. Share this:TwitterFacebookTumblrPinterestStumbleUponLinkedInEmailDiggRedditPrintLike this:LikeBe the first to like this. Tagged banana, bread, coconut, health, healthy food, raspberry, recipe [...]

  25. Meg says:

    This looks deeeeelish! But i was at the grocery and the raspberries didnt look fantastic…What do you think about using frozen raspberries, Sydney? Or maybe fresh blackberries? I’ve got some good blackberries- would those go well in the bread?

    • Sydney says:

      I’d stick with the fresh berries if you can, as frozen berries can turn to mush and release a lot of water that can mess with your final result. I think blackberries would be awesome.

  26. [...] that they should be square on baked breakfast goodies through the holidays. I ended up making this coconut-raspberry banana bread, a blueberry cake and my mother-in-law’s holiday cream cheese coffee cake. And as a [...]

  27. Molly says:

    I made this bread over the weekend. It was delicious. I even ran low on baking powder and it still turned out great. I keep bananas in the freezer at all times so I’m ready when it’s time to whip up some banana bread. As soon as they start to brown, I put them in the freezer. When it’s time to bake, I just pull them out and let them thaw for about 45 minutes. They slide right out of their peels (not the most appetizing image, unfortunately) but are super sweet and great for baking.

  28. Josie says:

    This was an easy and delicious banana bread! You definately want to use fresh rasberries. It’s the best part! I would have never thought to put coconut and rasberry in to a banana bread but it was fantastic. It’s definately a keeper. I may put a little more coconut in next time because I love coconut but the recipe was spot on.

  29. Catherine says:

    Yuck. I thought this would be good because I love coconut and make banana bread a lot. This recipe needs less baking powder, way to sour tasting. Also this is too much to put into a regular loaf pan, the middle stays doughy and never fully cooks

  30. Erica says:

    I just made this bread and it was amazing! Complex flavors and very filling. I want to try it with blueberries next time.

  31. Becs says:

    This is amazing! I made this as muffins for work – absolutely delicious! I used frozen raspberries but reduced the amount to 1 1/4 cups to make sure the muffins didn’t get soggy. So nice!

Leave a Reply

©2014 The Crepes of Wrath