Brazilian flair coconut banana bread is a mix of the classic American banana bread with the classic Brazilian banana cake. This bread cake is super moist because of the caramelized bananas and also chewy from the coconut and the pecans gives the final crunchy touch.
We love banana bread and have made it before here on the blog. This time we wanted to make it with a Brazilian Flair and we think we came up with a winner! We changed this into a cake, loaded it with coconut and then baked it in caramelized sugar topped with bananas. We loved it!! This is a great take on traditional banana bread, and it also came out looking beautiful, with the caramelized bananas sitting on top of the cake. If you wanted you could also top this with whipped cream and more coconut! This is super easy to make and would make an elegant end to any dinner.
As a Brazilian I never had banana bread until I moved here. I said this before when we posted the delicious Pecan Banana Bread recipe that has been my favorite because it is super moist. In Brazil, usually we make plain cake batter and caramelize the bananas the way we did with this Brazilian flair coconut banana bread. I always thought something was missing in the Brazilian cake and I found out that it was the pecan banana bread. We added to this recipe the coconut in two different ways. We added the shredded coconut and the flaked coconut, so when you bite the cake it’s chewy, crunchy and extra moist from the bananas.
- ½ c. butter
- 1 c. sugar
- 2 eggs, beaten
- 4 ripe bananas, mashed
- 1½ c. flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. vanilla
- 1 cup toasted, chopped pecans divided in half
- 1 cup of shredded coconut
- *Caramelized Bananas"
- 1 cup of coconut flakes.
- 3 bananas, cut in half lengthwise.
- Caramel Sauce
- 1 c. Sugar.
- Pre-reheat oven to 325F.
- Cream together butter and sugar.
- Add the eggs and mashed bananas.
- Mix until combined.
- Sift together the flour, soda salt and cinnamon.
- Add flour mixture slowly to the creamed sugar mixture until well combined.
- Add vanilla, shredded coconut and half of the chopped pecans.
- Mix well and set aside.
- Melt the sugar on the cake pan until gold. (be careful to not burn yourself)
- Over the melted sugar add the sliced bananas.
- Add the rest of the pecans and the coconut flakes.
- Pour the batter on top.
- Bake for approximately 50-60 minutes until toothpick inserted comes out clean.
- Let the cake cool but not too much because the caramel sauce will get too hard. So, if you can touch the pan, it's time.
Beijos and Tchau!