Coconut Banana Bread

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This Coconut Banana Bread is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

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Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 204.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Mashed Banana about 3 large yellow/ripe bananas, peeled, mashed (note 1)
⅓ cup Maple Syrup (note 2)
⅓ cup Melted Coconut Oil cooled (note 3)
2 cups Self-Rising Flour (note 4)
¾ cup Shredded Coconut (note 5) + 2 tablespoons for the top of the bread

Optional Add-ons

½ teaspoon Coconut Extract
½ teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, coconut extract, and vanilla extract if used. Whisk until well combined.
Add the self-raising flour and unsweetened shredded coconut, and stir with a rubber spatula until a thick batter forms.
Transfer the coconut banana bread batter into the prepared loaf pan.
Sprinkle extra shredded coconut on top of the bread.
Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
Lift the hanging part of parchment paper to release the bread onto a cooling rack.
Let the bread cool for about 1-2 hour before slicing.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas too if you prefer the bread less sweet.

Note 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don't skip for a crystal sweetener or the batter will be dry.

Note 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.

Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. I didn't try gluten-free all-purpose flour in this recipe, and I can't guarantee it works or delivers great results. Almond flour or oat flour do not work in this recipe.

Note 5: You can use frozen strawberries but they release more water in the bread, leaving these spots a bit underbaked.

Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Nutrition