Malagasy Sweet Banana Bread

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A beloved sweet bread from Madagascar made with ripe bananas and enriched with coconut milk, this tender loaf is traditionally enjoyed at family gatherings and celebrations across the island. The natural sweetness of overripe bananas shines through a soft, moist crumb delicately scented with vanilla.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 28 gSugar
• 5 gProtein
• 280 mgSodium
• 280 mgPotassium
• 35 mgCalcium
• 1.8 mgIron
• 5 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the batter

• 3 large very ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup coconut milk, full-fat
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsweetened shredded coconut (optional)

For finishing

• 1 tablespoon raw sugar or demerara for topping
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line the long sides with parchment paper for easy removal.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps remaining for texture.
3. Whisk the melted butter, coconut milk, eggs, sugar, and vanilla into the mashed bananas until fully combined and slightly glossy.
4. In a separate bowl, whisk together the flour, baking soda, salt, and shredded coconut if using.
5. Pour the wet ingredients into the dry mixture and fold gently with a spatula just until no streaks of flour remain; do not overmix.
6. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle evenly with the demerara sugar and cinnamon.
7. Bake on the middle rack for 50 to 60 minutes, until a wooden skewer inserted into the center comes out with only a few moist crumbs.
8. Cool the bread in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.

Cook’s Notes

• Use bananas with heavily speckled or even black skins for the deepest natural sweetness and most authentic flavor.
• In coastal Madagascar, bakers often substitute coconut oil for butter to give the loaf a richer tropical aroma.
• Wrap cooled slices tightly and store at room temperature up to 3 days, or freeze for up to 2 months.
• Serve lightly toasted with a smear of salted butter or a drizzle of local wild honey for a traditional breakfast treat.
• A handful of chopped toasted cashews folded into the batter adds a Malagasy-style crunch.

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