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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.

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!
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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!

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4.60 from 5 votes

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!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 9 slices

Equipment

Ingredients 

  • cup (79 ml) melted coconut oil
  • ½ cup (161 g) maple syrup, room temperature
  • 2 large eggs, room temperature
  • 1 cup (150 g) large ripe bananas, mashed (about 3)
  • ¼ cup (59 ml) unsweetened almond milk, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 ¾ cups (210 g) whole wheat flour
  • 1 cup (93 g) unsweetened shredded coconut flakes, divided

Instructions 

  • Preheat oven to 325 °F (163 °C) and grease a 9×5-inch loaf pan with coconut oil spray or similar.
  • In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, and almond milk.
  • Add the baking soda, vanilla extract, cinnamon, and whole wheat flour to the bowl. Gently fold together dry and wet ingredients until batter forms.
  • Pour 1/2 cup of coconut flakes into the batter and fold into the mixture.
  • Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.
  • With the remaining 1/2 cup of coconut flakes, generously sprinkle on top of the batter.
  • Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in pan for 10 minutes before placing on a wire rack to cool completely.
  • Slice and put in an airtight container for up to one week in the fridge.

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!

Nutrition

Serving: 1slice, Calories: 268kcal, Carbohydrates: 36g, Protein: 5g, Fat: 13g, Saturated Fat: 10g, Fiber: 4g, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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31 Comments

    1. i’m not sure the consistency would work out. one is liquid and one isn’t. you can definitely give it a shot though.

  1. This is divine, I swapped the allpurpose flour for a combination of almond flour1 cup, coconut flour 1/4 cup, and 1/2 cup of ground golden flaxseed and added extra 1/2 tsp new of baking powder, for it to be gluten free, moist and so moreish.

  2. I’ve made this so many times now- the recipe is just perfect!! It’s all I ever make when we have over ripe bananas. I also love the fact that you don’t have to use baking paper as this prevents waste-it still comes out perfectly every time with just some fry lite! 160 degrees celcius works perfect in my oven for exactly 1 hour :)) Thank you!!

  3. Do you think I can make this recipe with almond flour instead of regular flour? If so, any idea how to adjust the almond milk for moistness?

    1. to be honest, i have no idea since i didn’t test the recipe for this kind of substitution. almond flour tends to be denser so the texture may not come out right; you could try to play around if you want.

  4. Hi Julie!
    Oh my god!!! I can’t even begin to describe how well this turned out and how amazing it tasted. Come to think of it, I replaced the maple syrup with honey and the almond milk with regular milk. But my oh my even with these big changes the bread tasted heavenly. Bonus being it has absolutely no sugar and refined flour. Win win for me as a mother to a young fussy eating gal.
    Big thumbs up and a thank you for this innovative recipe
    Much love from India,

  5. 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?

  6. 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.

  7. 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

    1. 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.