Breads & Bakingcookinglsl
Coconut Banana Bread Recipe
This bread recipe is quick and easy to make, foolproof and a must try, if you like bananas and coconut. Naturally sweetened with maple syrup and overripe bananas, made with coconut oil, it is not too dense, not too sweet and super moist and fluffy.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
In a large bowl combine the mashed bananas with the sweetener and vanilla extract and whisk to combine.Whisk in the eggs.
vanilla extract1 tsp
2
Add the dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and stir until incorporated. Do not over mix.
baking soda1 tspbaking powder1 tsp
3
Add the coconut oil and stir to combine. Next add the milk and stir again.
cup coconut oil (olive or vegetable oil will work)1/3cup coconut milk (from carton, not from a can, nut milk could be substituted)1/4shredded coconut1 cup
4
Mix in the shredded coconut.
cup coconut oil (olive or vegetable oil will work)1/3cup coconut milk (from carton, not from a can, nut milk could be substituted)1/4shredded coconut1 cup
5
Preheat oven to 325 F (160 C).
6
Pour the mixture in a parchment paper lined loaf pan.
7
You can cut a banana in half lengthwise and add it on top.
8
Bake for ⏱️ 50-60 minutes, until toothpick inserted comes out clean.
9
Let the bread cool for 10 more minutes in the pan, then cool completely on a wire rack.
10
Slice and serve.
11
Store wrapped in plastic at room temperature for up to 5 days, refrigerate for up to 10 days or freeze for up to 2 months.
Nutrition Facts
calories
202 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
178 mg
protein Content
3 g
trans Fat Content
0.003 g
cholesterol Content
27 mg
carbohydrate Content
27 g
saturated Fat Content
8 g
unsaturated Fat Content
1.4 g
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