Coconut Banana Bread

I wish you could have smelled my house while this bread baked – it smelled so amazing! I found this recipe on Tasty Kitchen and knew it would be the perfect recipe for my ripe bananas I needed to use up. I also knew my kids would be THRILLED! It was fun and simple to put together and it looked beautiful when it was done baking. I adapted it a bit by using coconut oil but other than that kept it the same. My loaf took longer to bake than the recipe stated but ended up being perfectly delicious. My kids loved this afterschool snack and asked if they could have a slice in their lunchbox tomorrow. I don’t think this bread will last more than a couple of days in my house. 

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar,  and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined. Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy. 

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Coconut Banana Bread

Yield: 1 loaf

Prep Time: 10 min.

Cook Time: 60-65 min.

Ingredients:

Bread:

1 cup whole wheat flour
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 whole ripe bananas
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup sweetened shredded coconut

Topping:

1/4 cup sweetened shredded coconut
1 tbsp brown sugar
1/2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar, and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined.

Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Tasty Kitchen

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20 Responses to “Coconut Banana Bread”

  1. 1

    Mary — April 25, 2014 @ 4:09 am

    I love that you use coconut and whole wheat flour – it looks so delicious and flavorful!
    Mary

    [Reply]

  2. 2

    Kim in Md — April 25, 2014 @ 5:43 am

    Wow…I can imagine how amazing your house smelled while this was baking and for hours afterwards! Yum!

    [Reply]

  3. 3

    Lindsay — April 25, 2014 @ 6:26 am

    I love the combination of banana and coconut! Throw some dates in the mix and I’m in heaven.

    [Reply]

  4. 4

    gloria — April 25, 2014 @ 6:53 am

    This banana bread look stunning Pam, love this:)

    [Reply]

  5. 5

    Natalie @ Tastes Lovely — April 25, 2014 @ 7:41 am

    I just noticed this morning that I have some bananas that are getting a little too ripe. I have all these other ingredients on hand already. Looks like I’ll be making this bread tomorrow! Looks delicious Pam!

    [Reply]

  6. 6

    Aimee Brown — April 25, 2014 @ 8:27 am

    I’m going to try this as soon as my bananas are too ripe! I love coconut. Yummy!

    [Reply]

  7. 7

    Angie@Angie's Recipes — April 25, 2014 @ 11:38 am

    That cinnamony coconut topping is the killer! The bread looks divine, Pam.

    [Reply]

  8. 8

    Georgia @ The Comfort of Cooking — April 25, 2014 @ 2:49 pm

    I love banana bread and yours looks so moist and fluffy, Pam! Great recipe.

    [Reply]

  9. 9

    debbie — April 25, 2014 @ 3:03 pm

    I have made tons of banana breads but never used coconut oil. Have it in the pantry though and I will give this a try….

    [Reply]

  10. 10

    Peggy Recker — April 25, 2014 @ 3:04 pm

    This sound really good.

    [Reply]

  11. 11

    Andrea@WellnessNotes — April 25, 2014 @ 3:33 pm

    I can smell it! :)

    [Reply]

  12. 12

    Jovina Coughlin — April 25, 2014 @ 3:47 pm

    Yum! I make banana bread but I have never added coconut. will have to try your recipe.

    [Reply]

  13. 13

    Couscous & Consciousness — April 26, 2014 @ 2:48 am

    Great way to use up some over ripe bananas, and I’m loving the banana-coconut combo – delicious.

    [Reply]

  14. 14

    grace — April 26, 2014 @ 3:25 am

    there are so many things you can add to enhance banana bread but i think coconut is the very best. your loaf looks great!

    [Reply]

  15. 15

    vanillasugarblog — April 26, 2014 @ 7:58 am

    It’s that crunchy topping I love most.
    I’ll take an end piece please!

    [Reply]

  16. 16

    ATasteOfMadness — April 26, 2014 @ 9:13 am

    Ooh. I have been meaning to try to make coconut banana bread! This looks so good!

    [Reply]

  17. 17

    whatjessicabakednext — April 26, 2014 @ 11:25 am

    This bread looks amazing!

    [Reply]

  18. 18

    Sarah & Arkadi — April 27, 2014 @ 2:41 pm

    great combo of flavours! love it!

    [Reply]

  19. 19

    Joanne — April 29, 2014 @ 9:11 am

    This sick girl wants banana bread like WHOA after seeing this! I won’t be able to rest until I have it!

    [Reply]

  20. 20

    Rocky Mountain Woman — April 30, 2014 @ 2:14 pm

    mmm…that looks like the perfect thing right now – warmed with butter and a cup of tea…

    [Reply]

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