I fell in love with Trader Joe’s Coconut Cream when I was perfecting my vegan Coconut Cream Buttercream Frosting. I’ve honestly never been a huge coconut fan and only enjoyed it on my favorite Girl Scout Cookie, Samoas! But making my Coconut Cream Buttercream Frosting converted me into a coconut lover. So I thought, let’s try using it as a butter substitute in Banana Bread! This bread came out amazing. It’s light, soft and fluffy. It only has a hint of coconut so even if you aren’t a huge coconut fan, you’ll still love this bread! 

Prep Time: 20 minutes

Bake Time: 50-60 minutes

Total Time: 1 hour 20 minutes

Servings: 10-15

Ingredients:

• 1 can of Coconut Cream, refrigerated for at least 12 hours.
• 2 eggs
• ⅓ cup honey
• ⅓ cup brown sugar
• 1 teaspoon vanilla
• 3-4 overripe bananas
• 1 ¾ cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

1. Place your Coconut Cream in the refrigerator for at least 12 hours. This allows the cream to separate and create about half a can of solidified cream. If you plan to use your Coconut Cream as a solid, I suggest throwing it in the refrigerator as soon as you buy it so you’re ready to go when you want to bake!
2. Prepare a bundt or loaf pan by greasing it with butter and dusting with flour. You can also use a cake-release spray.
3. Preheat your oven to 350 degrees.
4. Mix together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
5. Mash your bananas and set aside.
6. Using a stand mixer, beat the full can of refrigerated Coconut Cream until light and fluffy. You want to use the entire can – both liquid and solid!
7. Add honey and brown sugar and mix until fully incorporated
8. Add eggs and vanilla and mix. 
9. Add your bananas and mix but do not overmix!
10. Add your dry ingredients and mix until just combined. You do not want to overmix your cake batter. Overmixing leads to a denser, chewier cake.  You want your cake to be light and fluffy – so mix only just just combined and you can no longer see the flour. You may even want to finish off the mixing with a spoon rather than your mixer so that you have better control.
11. Bake for 50-60 minutes and remove when a toothpick comes out of the cake clean. Allow to cool for 10-20 minutes and then release it from the pan and allow to fully cool on a rack.
12. Enjoy plain or with a dusting of powdered sugar.
13. Refrigerate to keep fresh and enjoy within a week.

Try some of our Cakes like Chocolate Oreo Drip Cake  or Olive Oil Cake.