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!
Servings: 9 slices
Equipment
Ingredients
- ⅓ 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 9x5-inch loaf pan with coconut oil spray or similar.
- In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, and almond milk.1/3 cup melted coconut oil, 1/2 cup maple syrup, 2 large eggs, 1 cup large ripe bananas, 1/4 cup unsweetened 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.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
- Pour half of the coconut flakes into the batter and fold into the mixture.½ cup unsweetened shredded coconut flakes
- 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 coconut flakes, generously sprinkle on top of the batter.½ cup unsweetened shredded coconut flakes
- 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: 1 slice | Calories: 268 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 10 g | Fiber: 4 g | Sugar: 14 g
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