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coconut banana bread

foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

I love this variation of banana bread. The coconut oil and coconut make it so fragrant when baking and while you're eating it---mmmmmm. It freezes well too.

yield 2 (8x4) loaves
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For coconut banana bread

  • 2 lg
    bananas, ripe
  • 1 1/2 c
    light brown sugar, packed
  • 3/4 c
    organic coconut oil, melted
  • 3 lg
    eggs
  • 2 tsp
    pure vanilla extract
  • 3/4 c
    plain greek yogurt, low fat
  • 3 c
    flour
  • 2 Tbsp
    fresh ground flax seed
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 1 1/2 c
    shredded coconut, divided
  • 1/4 c
    sliced almonds, divided (optional)

How To Make coconut banana bread

  • 1
    Preheat oven to 350 degrees F. Lightly spray 2 (8x4) loaf pans with nonstick spray.
  • 2
    In a large bowl, mash ripe bananas well. Blend in brown sugar. (*NOTE-- melt coconut oil in microwave just until liquid; stir in more until desired amount--- Coconut oil has LOW melting point!) Slowly beat in melted coconut oil. It may get lumpy as oil cools-- that's ok; stir well. Beat in eggs, vanilla, and yogurt until blended.
  • 3
    In a separate bowl, combine flour, fresh ground flax, baking soda, cinnamon and salt. Add to egg mixture and stir just until blended. Fold in 1 cup coconut. Divide evenly into prepared pans; sprinkle each with remaining coconut and almonds.
  • 4
    Bake in preheated oven for about 55 minutes or until toothpick tests done. Allow to cool before serving.
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