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.


☆☆☆☆☆ 0 votes

2 (8x4) loaves
25 Min
55 Min


  • 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


  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.

Printable Recipe Card

About Coconut Banana Bread

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

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