Plantain-Coconut Bread

We turned to the banana’s starchy sister to give this tender bread a tropical flair. We also tested this bread with very ripe fresh plantains, so feel free to use them in place of the frozen, if you have a few on hand.

Plantain-Coconut Bread
Makes 1 (9×5-Inch) Loaf
  • 1⅔ cups plus ¼ cup all-purpose flour, divided
  • 1¼ cups firmly packed light brown sugar, divided
  • ⅝ teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter, softened
  • 1½ teaspoons vanilla extract, divided
  • ½ cup plus ⅓ cup packed sweetened flaked coconut, divided
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 (11-ounce) package frozen plantains, thawed and mashed
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ⅓ cup coconut milk
  • ¼ teaspoon coconut extract
  • ⅓ cup chopped bittersweet chocolate
  1. Preheat oven to 350°. Spray a 9×5-inch loaf pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium bowl, whisk together ¼ cup flour, ¼ cup brown sugar, and 1⁄8 teaspoon salt. Add butter and ½ teaspoon vanilla, stirring until mixture is crumbly. Break up any large pieces that remain. Stir in ⅓ cup coconut; set aside.
  3. In another medium bowl, whisk together baking soda, baking powder, remaining 1⅔ cups flour, and remaining ½ teaspoon salt. In a large bowl, whisk together mashed plantains, melted butter, eggs, coconut milk, coconut extract, remaining 1 cup brown sugar, and remaining 1 teaspoon vanilla. Whisk in remaining ½ cup coconut. Fold flour mixture into banana mixture just until combined. Fold in chopped chocolate. Spoon batter into prepared pan.
  4. Bake for 40 minutes. Top with streusel, and bake for 10 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.