Coconut Banana Bread

Teresa Jacobson


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.

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2 (8x4) loaves
25 Min
55 Min


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

How to Make Coconut Banana Bread


  • 1Preheat oven to 350 degrees F. Lightly spray 2 (8x4) loaf pans with nonstick spray.
  • 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.
  • 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.
  • 4Bake in preheated oven for about 55 minutes or until toothpick tests done. Allow to cool before serving.

Printable Recipe Card

About Coconut Banana Bread

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Low Fat

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