Healthy Coconut Banana Bread

  • The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

    Our favorite type of bread is banana bread. I know it seems so basic and boring but it’s classic and I have always loved the banana bread smell drifting through the house when we were younger. My mom would make banana bread often because not only was it our favorite, it was also my dad’s favorite.

    If you’ve followed my blog for some time, you’ll know that I love to bake my dad goodies for his birthday. His favorite is my original banana bread recipe and it literally lights up his face whenever I present him with banana bread on any given day. This year, for my dad’s birthday (in August), I decided to make him this coconut banana bread. I decided to take the liberty to change up classic banana bread. He enjoys coconut so why not combine the two? It was a fantastic decision!

    The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

    This coconut banana bread is so moist and has so much banana flavor! You really gotta use ripe bananas. Like ripe ripe. Like pretty much black bananas. They have the most flavor. I also love that this bread is speckled all over with unsweetened coconut flakes. It gives it great texture and a slight crunch, if you’re into that kind of thing. The bread is SO moist and it smells amazing. The coconut on top of the bread gets toasted the *right* amount, too.

    Healthy is definitely a subjective word. What I think as healthy, you might not think as healthy. I hesitated to even call this healthy coconut banana bread but you know what? I think it’s healthy. It uses all natural sugars and instead of bad oils, it is using coconut oil (which ties in perfectly with the coconut banana flavor!).

    The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

     

    The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

    Who wouldn’t love waking up to a slice of this every morning? My dad loved it! I wish I had made a double batch because I would’ve loved a loaf for ourselves but thankfully, my dad likes to share so I was able to have a couple slices ;)

    The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

    Toasty coconutty banana goodness right here!

    Healthy Coconut Banana Bread
    Prep Time
    20 mins
    Cook Time
    1 hr
    Total Time
    1 hr 20 mins
     

    The intoxicating smell of coconut banana bread will be drifting throughout your house as soon as you pop this in the oven! Super moist and tender; you will want to make a double batch!

    Calories: 268 kcal
    Ingredients
    • 1/3 cup melted coconut oil
    • 1/2 cup maple syrup, room temperature
    • 2 large eggs, room temperature
    • 1 cup large ripe bananas, mashed (about 3)
    • 1/4 cup unsweetened almond milk, room temperature
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground cinnamon
    • 1 3/4 cups whole wheat flour
    • 1 cup unsweetened shredded coconut flakes, divided
    Instructions
    1. Preheat oven to 325 degrees Fahrenheit and grease a 9x5-inch loaf pan with coconut oil spray, or similar.
    2. In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, and almond milk.
    3. Add the baking soda, vanilla extract, cinnamon, and whole wheat flour to the bowl. Gently fold together dry and wet ingredients until batter forms.
    4. Pour 1/2 cup of coconut flakes into the batter and fold into the mixture.
    5. Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.
    6. With the remaining 1/2 cup of coconut flakes, generously sprinkle on top of the batter.
    7. Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let cool in pan for 10 minutes before placing on a wire rack to cool completely.
    9. Slice and put in an airtight container for up to one week in the fridge.
    Recipe Notes

    Room temperature liquids are very important in this recipe because you don't want your coconut oil to re-harden up and cause you to have clumps of coconut oil in the batter. If you notice that your coconut flakes on top of the bread are starting to brown/burn, you can place a piece of aluminum foil on top of the pan. It is very important to have your oven racks in the middle of the oven as opposed to the top. Your coconut flakes will be burnt or toasty if it's at the top!

    Servings Per Recipe: 9

    Nutrition Facts
    Healthy Coconut Banana Bread
    Amount Per Serving (1 slice)
    Calories 268 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 10g 50%
    Total Carbohydrates 36g 12%
    Dietary Fiber 4g 16%
    Sugars 14g
    Protein 5g 10%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate. 

    There are affiliate links within this post.

  • 21 Comments
    Julie Wampler of Table for Two
    Meet The Author: Julie Wampler
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Comments

  • Christine @ WRY TOAST says:

    coconut is my FAVORITE!!! it adds the most awesome texture to everything, particularly banana bread — this looks so dope! xo

  • Marla Meridith says:

    I would love to have this for breakfast!

  • Margie says:

    Not sure what you mean by “melted coconut oil”
    Does the coconut oil come in solid form as opposed to liquid that isn’t solid ? And if in liquid form, do you mean that it has to be heated ? I’m confused.
    The bread sounds delicious.
    Thank You

    • Julie says:

      Yes, coconut oil, in temperatures below 76 degrees Fahrenheit will be solid. So you need to melt the coconut oil and measure it that way. If your coconut oil is already melted because it’s warmer than 76 degrees Fahrenheit, then measure it out that way. The coconut oil has to be in liquid form, is what I’m trying to say.

  • Heather Christo says:

    I love coconut with EVERYTHING! SO delicious!

  • Bonnie says:

    Do you think I could substitute honey for maple syrup or would that change it too much?

    • Julie says:

      I haven’t tried this myself and not sure how it would taste or the consistency of the batter. You can certainly try though!

  • joanne says:

    can i take out the maple syrup completely? or should i replace it with applesauce for the consistency?

    • Julie says:

      sorry for the delay – i actually haven’t taken out maple syrup of the recipe completely so i’m not sure how it’ll turn out. you could definitely try applesauce!

  • SIAN REHA says:

    Hi, I tried to make this the other day but it turned out really dry, the batter was very dry too, it was more like dough. I thought I measured everything out right, the only thing was my eggs were not big ones and I only used 2 bananas as they were large and made up 1 cup when mashed. Do you have any idea’s on what I have done wrong. Another thing I did was subsitute the Almond milk for coconut milk and the flour for coconut flour. It still had a very nice taste, but so dry. :(

    • Julie says:

      Hi, I would follow the recipe as written next time, mainly because I have tested this recipe four times and this is my go-to recipe for banana bread so I know it works. However, more importantly, you substituted all the flour for coconut flour??? If so, that is 100% the reason why your bread turned out dry. Coconut flour is extremely dense and dry should ONLY be used in small increments. You absolutely cannot substitute regular flour for coconut flour. The ratio is not the same and you would need a TON of liquid for it to work out. I hope you make it again with these notes in mind!

  • Krysten @FreshFitKitchen says:

    This looks fabulous Julie ! I will definitely try it !

  • Karen says:

    I had banana coconut loaf in mind and amongst the recipes on line, yours looked the most interesting. I just made it and it’s very good! I used 3/4 cups unbleached flour and 1 cup of buckwheat/spelt/oat flour blend. Do you notice that coconut oil, while tasty, kind of coats the inside of your mouth? Oh well … still good.

    • Julie says:

      Oh interesting, no – I haven’t noticed that at all!

  • Tamara says:

    I am a coconut junkie, this bread is amazing.
    I don’t use coconut oil, used unsalted butter instead,
    did use the coconut milk as I have that for my coffee.
    Will make this again and again!

  • Dani says:

    I just made this after having some of my sisters a few days ago and loved it. Just checking the whole wheat flour is the same as wholemeal flour and it is plain not self raising due to the soda in the recipe. Mine didn’t seam to rise a lot, however probably about the same height as the usual banana bread recipe I use?
    Thanks

    • Julie says:

      I’m glad you and your sisters loved it! Yes, whole wheat flour is the same as wholemeal flour and yes, plain and not self-raising! Are you perhaps at a higher elevation? That is the only reason I would think it wouldn’t rise as much and/or the baking soda is old.

  • Shridevi Karkera says:

    Hi!
    I’m writing all the way from India where banana and coconut both are a staple part of our cuisine. I would like one clarification regarding coconut flakes. Should they be dry or wet? In India we use both in our cooking. The wet shredded as well as the dry one.
    Thanks! Will surely try this.

    • Julie Wampler says:

      dry coconut flakes!

  • Bushra A Murad says:

    Can I substitute cocunut oil for normal oil? And white flour for wholewheat? The recipe looks so good but I dont want to make it healthy😂

    • Julie Wampler says:

      Yes, you can.

  • Sign-up for Email Updates and Receive a Free E-Cookbook!

    Subscribe to Table for Two