Dessert: United States – Classic Banana Coconut Bread with Passion Fruit Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (190 g) all-purpose flour
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) salt
1 / 2 cup (115 g) unsalted butter, softened
3 / 4 cup (150 g) sugar
2 large eggs
3 ripe bananas, mashed (about 1 1 / 2 cups (360 ml))
1 tsp (5 ml) vanilla extract
1 cup (240 ml) shredded coconut (sweetened or unsweetened)
For glaze:
1 / 2 cup (120 ml) passion fruit pulp (strained if desired)
1 cup (120 g) powdered sugar

Show original ingredient measurements

1 1 / 2 cups (190 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp salt
1 / 2 cup (115 g) unsalted butter, softened
3 / 4 cup (150 g) sugar
2 large eggs
3 ripe bananas, mashed (about 1 1 / 2 cups / 360 ml)
1 tsp vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
For glaze:
1 / 2 cup (120 ml) passion fruit pulp (strained if desired)
1 cup (120 g) powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. Whisk flour, baking soda and salt. In another bowl, cream butter and sugar, beat in eggs, mashed bananas and vanilla.
3. Fold dry ingredients into wet until just combined, stir in shredded coconut. Pour into pan and bake 55–65 minutes until a skewer comes out clean.
4. Cool 10 minutes in pan, then transfer to rack. Whisk passion fruit pulp with powdered sugar to a pourable glaze; brush over cooled loaf before serving.