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This bread recipe is quick and easy to make, foolproof and a must try, if you like bananas and coconut. Naturally sweetened with maple syrup and overripe bananas, made with coconut oil, it is not too dense, not too sweet and super moist and fluffy.
You have the option to make it with whole wheat or white flour.
Great for breakfast, snack, coffee break or dessert.
Coconut Banana Bread
Banana bread is a type of bread made from mashed very ripe bananas, very popular in the United States.
It’s usually a moist, sweet, cake-like quick bread, however there are some recipes that produce a more traditional bread-like in texture and others that produce finer crumb bread. With the popularity of gluten-free and low-carb baking, I’ve learned to not search for fine cake like texture.
I’d rather make sure my bread is packed with the right ingredients and of course it is perfectly baked.
I used to make my Protein Vegan Banana Coconut Bread quite often, but I recently tried this recipe, that requires less ingredients, but it is not gluten-free.
It is possible to use gluten-free flour instead of all-purpose or whole wheat, but the bread will not rise that much and the taste will be different.
The banana coconut is a simple, but wonderful combination.
Slightly tropical, sweet and fresh. The recipe is a spin on a classic banana bread recipe, which is my “go to” when I have ripe bananas.
The variation includes using coconut in various forms – shredded coconut, coconut oil and coconut milk (this ingredient could be substituted with any nut milk).
Recipe Tips and FAQs
- Why you should try this recipe? – because it requires pantry staple ingredients, it is not overly sweetened and the recipe is easy to customize. Tasted delicious, has a soft and moist texture and stores well at room temperature.
- Overripe Bananas – you may already know this, but always use overripe bananas. Very dark ones work great. Overripe bananas are higher in moisture and this is what makes the final baked product very moist. They are also way sweeter and this is a great way to sweeten the bread.
- Sweetener – you can use Maple syrup or Agave nectar just like I did, or you can substitute with regular sugar, coconut sugar or any low-carb granulated or liquid sweetener.
- Coconut – this is a key ingredient in the recipe and it is important to discuss it. I prefer using very finely shredded coconut in this recipe, because while you are able to taste it, you don’t feel the large pieces of coconut while chewing it. Any dehydrated/flaked coconut will work in the recipe. If you prefer chewier textures, use larger pieces of flaked coconut or coconut chips.
- Gluten-free bread – this bread could be made with a blend of gluten-free flours like buckwheat, oat or a blend of 2 parts coconut flour to 1 part almond flour. Keep in mind that the final result will differ from the one shown here.
- Substitutions – you can substitute whole wheat or gluten-free flour for white flour, use a liquid or granulated sweetener of your choice, you can also use applesauce/plain yogurt instead of coconut oil, make flax eggs and use them instead of regular eggs, add seeds and nuts of your choice.
- Add ons – feel free to add any of the following: dried fruit like mango, raisins or apricots, chocolate chips, berries like blueberries or raspberries, walnuts (any nuts).
- How to store – once the bread has cooled to room temperature, wrap in plastic wrap and store at room temperature for up to 5 days. You can refrigerate it for up to 10 days or wrap in aluminum foil and freeze for up to 2 months, then defrost in the fridge overnight.
More Banana Recipes:
Coconut Banana Bread Recipe
Video
Ingredients
- 1 cup mashed overripe bananas, 2 large or 3 medium bananas + 1 more for decoration (optional)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 1/3 cup coconut oil, olive or vegetable oil will work
- 1/4 cup coconut milk, from carton, not from a can, nut milk could be substituted
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon, optional
- 1 3/4 cups all purpose flour, could substitute with 1 1/2 cups whole wheat or gluten-free flour
- 1 cup shredded coconut
Instructions
- In a large bowl combine the mashed bananas with the sweetener and vanilla extract and whisk to combine.Whisk in the eggs.
- Add the dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and stir until incorporated. Do not over mix.
- Add the coconut oil and stir to combine. Next add the milk and stir again.
- Mix in the shredded coconut.
- Preheat oven to 325 F (160 C).
- Pour the mixture in a parchment paper lined loaf pan.
- You can cut a banana in half lengthwise and add it on top.
- Bake for 50-60 minutes, until toothpick inserted comes out clean.
- Let the bread cool for 10 more minutes in the pan, then cool completely on a wire rack.
- Slice and serve.
- Store wrapped in plastic at room temperature for up to 5 days, refrigerate for up to 10 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When do you put in the eggs? Do you test it to make sure it is done?
You put the eggs after the sugar and bananas. I usually test it with a toothpick.