Coconut Banana Bread

Updated: Sep 9


Coconut Banana Bread Recipe

Allergen Information:

Free from Dairy, Soy, Sesame, Nut*


Serving Size:

2 large or 4 mini loaves


Ingredients:

  • ½ cup coconut oil, organic, unrefined, melted

  • ½ cup plus 2 TBSP organic granulated or raw sugar

  • 2 eggs

  • 2 tsp pure vanilla extract

  • 2 cups all-purpose flour

  • ½ cup whole wheat flour

  • 2 TBSP ground flax seed

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • ¼ tsp salt

  • 3 medium overripe bananas (approx 1 cup)

  • 1 cup coconut milk, organic, soy free, unsweetened

Directions:

  1. Grease pans with coconut oil (amount needed to grease pan is in addition to the 1/2 cup listed in the ingredients) and whole wheat flour, set aside.

  2. Preheat oven to 350 degrees.

  3. With a standing mixer or beaters, combine oil and sugar.

  4. Next add the eggs and vanilla and continue to mix, approximately 2 minutes.

  5. In a separate bowl, combine all your dry ingredients, set aside.

  6. In another bowl, mash your bananas and add the coconut milk to them.

  7. Add the flour mixture and the banana mixture to the egg mixture, starting with and ending with the flour mixture until all combined. Do not over mix.

  8. Immediately divide into pans and bake for approximately 35-40 minutes.

  9. Allow to cool in pans for 10 minutes.

  10. Transfer to drying rack and completely cool, cut and serve.

Notes:

This coconut banana bread loaf is one of my family’s favorites! It’s quick and easy to make, isn’t too sweet and yields a super moist product every time! The addition of the flax seed provides healthy fats while coconut is rich in anti-inflammatory properties. Increase protein, fiber and fatty acids with the addition of walnuts or seeds. Try sprinkling unsweetened coconut on top before baking.

I have made this recipe many times and have found that substituting more than 1/2 cup whole wheat flour makes this bread too course and heavy, yielding a lower quality product. Should you want to experiment with different types of flours, try almond flour or substitute a Gluten-Free all purpose flour at a ratio of 1:1.

*This bread is free from nut, however does contain coconut. The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. The FDA does require it to be labeled so on the packaging of foods.


Nutritional Information:

Based on 1 slice (approximately 1/6th of a mini loaf). Nutrient analysis is only an approximation. Nutrient components vary based on type of products used.


Calories:

Calories: 151

Dietary Fiber: 1 gm

Protein: 2 gms

Total Fat: 8 gms

Total Sugar: 7 gms

Cholesterol: 14 gms


If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.

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