{"id":"6e1dc498-cb52-4270-a2e2-f7bc20572bf0","url":"https://recipestripper.com/recipes/6e1dc498-cb52-4270-a2e2-f7bc20572bf0","source_url":"https://eatatmaudes.com/upside-down-toasted-coconut-banana-bread/","title":"Upside Down Toasted Coconut Banana Bread","servings":1,"servings_text":"1","prep_time":"PT20M","cook_time":"PT55M","total_time":"PT90M","image_url":"https://eatatmaudes.com/wp-content/uploads/2026/07/upside-down-toasted-coconut-banana-bread.png","ingredients":[{"text":"1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning","item":"unsalted butter, +1 tbsp (14 g) for after browning","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":113,"unit":"g"}},{"text":"1/2 cup (100 g) granulated sugar","item":"granulated sugar","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":100,"unit":"g"}},{"text":"1/2 cup (110 g) light brown sugar","item":"light brown sugar","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":110,"unit":"g"}},{"text":"2–3 very ripe bananas (about 1 cup / 240 g) , mashed","item":"very ripe bananas (about 1 cup / 240 g) , mashed","quantity":2,"quantity_max":3},{"text":"2 large eggs, room temperature","item":"large eggs","quantity":2,"preparation":"room temperature"},{"text":"1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)","item":"neutral oil","quantity":0.25,"unit":"cup","preparation":"vegetable, extra virgin olive oil, or canola","metric_alternate":{"quantity":55,"unit":"ml"}},{"text":"1/3 cup (80 ml) buttermilk, room temperature","item":"buttermilk","quantity":0.3333333333333333,"unit":"cup","preparation":"room temperature","metric_alternate":{"quantity":80,"unit":"ml"}},{"text":"1/4 cup (60 g) sour cream, room temperature","item":"sour cream","quantity":0.25,"unit":"cup","preparation":"room temperature","metric_alternate":{"quantity":60,"unit":"g"}},{"text":"1 1/2 tsp (6 ml) vanilla extract","item":"vanilla extract","quantity":1.5,"unit":"tsp","metric_alternate":{"quantity":6,"unit":"ml"}},{"text":"1 3/4 cups (220 g) all-purpose flour, not packed spooned & leveled","item":"all-purpose flour, not packed spooned & leveled","quantity":1.75,"unit":"cup","metric_alternate":{"quantity":220,"unit":"g"}},{"text":"1 tsp (5 g) baking soda","item":"baking soda","quantity":1,"unit":"tsp","metric_alternate":{"quantity":5,"unit":"g"}},{"text":"1/2 tsp (2 g) baking powder","item":"baking powder","quantity":0.5,"unit":"tsp","metric_alternate":{"quantity":2,"unit":"g"}},{"text":"1/2 tsp (3 g) salt","item":"salt","quantity":0.5,"unit":"tsp","metric_alternate":{"quantity":3,"unit":"g"}},{"text":"1/2 tsp (1 g) ground cinnamon","item":"ground cinnamon","quantity":0.5,"unit":"tsp","metric_alternate":{"quantity":1,"unit":"g"}},{"text":"1/8 tsp fresh ground nutmeg (regular ground nutmeg is fine)","item":"fresh ground nutmeg","quantity":0.125,"unit":"tsp","preparation":"regular ground nutmeg is fine"},{"text":"About 1/3 cup (28 g) shredded unsweetened coconut","item":"About 1/3 cup shredded unsweetened coconut","metric_alternate":{"quantity":28,"unit":"g"}},{"text":"1 banana sliced in half- long ways (for the bottom of the loaf pan just before baking)","item":"banana sliced in half- long ways","quantity":1,"preparation":"for the bottom of the loaf pan just before baking"},{"text":"flaky sea salt (for topping after baking, optional but recommended to balance sweetness!)","item":"flaky sea salt","preparation":"for topping after baking, optional but recommended to balance sweetness!"},{"text":"4 tbsp (57 g) unsalted butter","item":"unsalted butter","quantity":4,"unit":"tbsp","metric_alternate":{"quantity":57,"unit":"g"}},{"text":"1/3 cup (70 g) packed dark brown sugar","item":"packed dark brown sugar","quantity":0.3333333333333333,"unit":"cup","metric_alternate":{"quantity":70,"unit":"g"}},{"text":"2 tbsp (30 mL) heavy whipping cream, room temperature","item":"heavy whipping cream","quantity":2,"unit":"tbsp","preparation":"room temperature","metric_alternate":{"quantity":30,"unit":"ml"}},{"text":"2 tbsp (40 g) maple syrup","item":"maple syrup","quantity":2,"unit":"tbsp","metric_alternate":{"quantity":40,"unit":"g"}},{"text":"pinch of flaky or fine sea salt","item":"flaky or fine sea salt","unit":"pinch"},{"text":"1 tsp (4 g) vanilla bean paste or vanilla extract (2.5mL)","item":"vanilla bean paste or vanilla extract","quantity":1,"unit":"tsp","preparation":"2.5mL","metric_alternate":{"quantity":4,"unit":"g"}}],"instructions":[{"number":1,"text":"To begin, we will first toast our coconut. To toast, spread the shredded coconut into an even layer on a baking sheet lined with parchment paper. Bake at 325°F (163°C) for 5–8 minutes, stirring every 2–3 minutes, until the coconut is lightly golden and fragrant. Remove coconut to cool."},{"number":2,"text":"Increase oven temp to 350°F (176°C). Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Add the sliced banana to the bottom of the pan and sprinkle the toasted coconut all over. Set the pan to the side."},{"number":3,"text":"To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely."},{"number":4,"text":"In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg if using. Mix well and then set to the side."},{"number":5,"text":"Add both sugars and neutral oil to the bowl with the cooled brown butter. Whisk everything well. Then add the mashed bananas. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous."},{"number":6,"text":"Alternate adding the buttermilk and the dry ingredients to the banana mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Try not to overmix! Set the bowl to the side while we work on our maple caramel sauce."},{"number":7,"text":"For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves."},{"number":8,"text":"Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much."},{"number":9,"text":"Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour over the banana and toasted coconut. Add the banana bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don't spill into your oven.)"},{"number":10,"text":"Bake for 50 - 60 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 - 45 min mark, loosely cover the loaf with foil for the remainder of the bake.Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) - then you know its done!"},{"number":11,"text":"Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted). Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the bananas, then gently lift the pan away. If any banana slices stick to the pan, simply use a spatula to transfer them back onto the loaf—they'll attach easily thanks to the warm caramel. Slice and enjoy with butter (optional) and flaky sea salt!"}],"date_published":"2026-10-29T23:42:13.383295+00:00","date_modified":"2026-10-29T23:42:13.383295+00:00"}