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
- 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
- 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!
- Prepare a bundt or loaf pan by greasing it with butter and dusting with flour. You can also use a cake-release spray.
- Preheat your oven to 350 degrees.
- Mix together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- Mash your bananas and set aside.
- 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!
- Add honey and brown sugar and mix until fully incorporated
- Add eggs and vanilla and mix.
- Add your bananas and mix but do not overmix!
- 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.
- 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.
- Enjoy plain or with a dusting of powdered sugar.
- Refrigerate to keep fresh and enjoy within a week.