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.