coconut banana bread
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.
prep time
25 Min
cook time
55 Min
method
Bake
yield
2 (8x4) loaves
Ingredients
- 2 large bananas, ripe
- 1 1/2 cups light brown sugar, packed
- 3/4 cup organic coconut oil, melted
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup plain greek yogurt, low fat
- 3 cups flour
- 2 tablespoons fresh ground flax seed
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups shredded coconut, divided
- 1/4 cup sliced almonds, divided (optional)
How To Make coconut banana bread
-
Step 1Preheat oven to 350 degrees F. Lightly spray 2 (8x4) loaf pans with nonstick spray.
-
Step 2In 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.
-
Step 3In 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.
-
Step 4Bake in preheated oven for about 55 minutes or until toothpick tests done. Allow to cool before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Category:
Sweet Breads
Category:
Other Breads
Diet:
Vegetarian
Diet:
Low Fat
Ingredient:
Fruit
Method:
Bake
Culture:
American
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