Coconut Banana Bread Recipe

Posted by Lori Merrill on 03/18/2020

Coconut Banana Bread
One of my favorite things to do is to take a recipe and try to make it healthier. Yesterday I used my frozen bananas to make this recipe twice. It tastes delicious! 

* 1/2 cup olive oil
* 1/2 cup granulated sugar
* 1/2 cup monk fruit sweetener 
* 2 eggs
* 1 tsp vanilla extract
* 1 tsp almond extract
* 2 1/2 cups all purpose flour (I use Kamut flour)
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 medium overripe bananas, mashed (about 1 cup)
* 1 cup light coconut milk or coconut/almond milk mixture
* 1/2 cup sweetened flaked coconut (or shredded coconut)
* 1/2 cup slivered almonds

Full disclosure-I dumped all my ingredients in together but if you are a rule follower then follow these: 😉

Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I suggest 4 mini loaf pans, as I struggled to get centers cooked completely. 

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
*Adjust time if you use mini loaf pans to about 45 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

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