Coconut Banana Bread Recipe
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.
Servings: 12
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.
Video
Nutrition
Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 178mg | Potassium: 154mg | Fiber: 1g | Sugar: 10g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg