Malawi Banana Bread with Groundnuts and Coconut

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A fragrant Malawian take on classic banana bread, enriched with toasted groundnuts and coconut for nutty, sweet depth. Ripe bananas and warm cardamom give this loaf its characteristic deep banana flavor, rooted in the southern African tradition of stretching humble ingredients into something special.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 20 gSugar
• 8 gProtein
• 210 mgSodium
• 320 mgPotassium
• 50 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the wet batter

• 3 large very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup vegetable oil
• 1/2 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut

For the dry mix

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1/2 cup roasted groundnuts, finely chopped

For the topping

• 2 tbsp roasted groundnuts, roughly chopped
• 1 tbsp unsweetened shredded coconut
• 1 tbsp demerara or raw sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy lifting.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Whisk in the oil, honey, eggs, vanilla, and shredded coconut until well combined.
3. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cardamom, nutmeg, salt, and the finely chopped groundnuts until evenly distributed.
4. Pour the wet banana mixture into the dry ingredients and fold gently with a spatula until just combined; the batter should be thick but spreadable. Do not overmix.
5. Transfer the batter to the prepared loaf pan and smooth the top with the back of a spoon. Sprinkle the topping groundnuts, coconut, and demerara sugar evenly across the surface.
6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 35 minutes.
7. 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.
8. Slice with a serrated knife and serve warm or at room temperature, optionally with butter, a drizzle of honey, or alongside a cup of strong black tea.

Cook’s Notes

• Use very ripe bananas with heavily speckled or brown skins for the deepest sweetness and easiest mashing.
• Toast the groundnuts in a dry skillet over medium heat for 3 to 4 minutes before chopping to deepen their nutty aroma.
• For an even richer loaf, swap the vegetable oil for an equal amount of melted unsalted butter.
• Wrap the cooled loaf tightly in foil; it stays moist for up to 3 days at room temperature and freezes well for 2 months.
• In Malawi, this bread is commonly enjoyed as a breakfast or tea-time treat, often paired with strong black tea or a glass of fresh passion fruit juice.

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