Delicious Tropical Coconut Banana Bread Recipe – Quick & Easy!
The delightful flavors of our Tropical Coconut Banana Bread! This easy-to-make recipe transforms your Instant Pot into a magic oven, delivering moist, flavorful bread infused with banana, coconut, and a hint of caramel. Perfect for a cozy breakfast or a sweet afternoon treat, this bread is sure to impress with its tropical twist and irresistible chocolate drizzle.
Tropical Coconut Banana Bread
4
servings20
minutes1
hour15
minutes867
kcal30
minutes2
hours5
minutesDive into the delightful flavors of our Tropical Coconut Banana Bread! This easy-to-make recipe transforms your Instant Pot into a magic oven, delivering moist, flavorful bread infused with banana, coconut, and a hint of caramel. Perfect for a cozy breakfast or a sweet afternoon treat, this bread is sure to impress with its tropical twist and irresistible chocolate drizzle.
Ingredients
- Wet Ingredients
2 medium ripe bananas, mashed until smooth
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
- Dry Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
- Mix-ins
1 cup shredded coconut, toasted and divided
1 cup semi-sweet chocolate chips, divided
3/4 cup caramel sauce, divided
- Other
Non-stick cooking spray for greasing
1 cup water for Instant Pot
- Alternative Ingredients
Substitute brown sugar with coconut sugar for a deeper flavor.
Replace all-purpose flour with gluten-free flour blend for a gluten-free version.
Use dairy-free chocolate chips and butter to make it dairy-free.
Directions
- Preparation – Grease a loaf pan suitable for Instant Pot use with non-stick spray. Place a trivet inside the pot and add water.
- Mixing Wet Ingredients – In a bowl, thoroughly mash bananas; whisk in brown sugar, eggs, melted butter, and vanilla until well combined.
- Incorporating Dry Ingredients – Sift together flour, baking soda, and salt; gently fold into the banana mixture until just mixed.
- Adding Mix-ins – Stir in half of the coconut, chocolate chips, and caramel into the batter. Transfer to the prepared pan and sprinkle with the remaining coconut.
- Cooking – Securely cover the pan with foil, place in the Instant Pot, and lock the lid. Set to High Pressure for 75 minutes followed by a quick release.
- Finishing Touches – Once cooled, melt the remaining chocolate chips and drizzle over the bread along with the remaining caramel.
Equipment
- instant pot
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 867kcal
- Fat: 37.75g
- Saturated Fat: 22.5g
- Cholesterol: 132mg
- Sodium: 650.25mg
- Potassium: 422mg
- Carbohydrates: 117.5g
- Fiber: 6g
- Sugar: 80.75g
- Protein: 11.5g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 7mg
- Iron: 18mg
