Coconut Banana Bread

coconut banana breadThere is nothing more I love to do with ripe bananas than whip up a homemade batch of banana bread.  It is one of the first “treats” I learned how to make on my own when I lived in my first apartment.  The recipes have changed very much over the years.  My very first recipe had a whole stick of butter.  Then in the low-fat era, I had a few recipes with applesauce and vegetable oil (not my favorite).  After a lot of experimentation, and the addition of a favorite ingredient, coconut, this is where all brown bananas eventually end up in my house….delicious coconut banana bread.  The blend of wheat flours provides more vitamins and a lower glycemic value than traditional white flour, while coconut oil steps in as a plant-based fat replacement for butter.  Coconut sugar also adds a more subtle sweetness than white or brown sugar, while being lower glycemic index, as well.  On it’s own, this bread makes a great light breakfast or snack.  Pictured here with summer’s freshest blueberries, a dollop of my favorite Siggi’s vanilla yogurt and an extra little sprinkle of coconut, it becomes dessert-worthy.  Now get those brown bananas of yours and go make a batch!


Coconut Banana Bread
Prep time
Cook time
Total time
Serves: 12
  • ¾ cup whole wheat pastry flour
  • ¾ cup whole wheat white flour
  • ½ cup shredded unsweetened coconut
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • A pinch of sea salt
  • ¼ cup coconut oil
  • ½ cup coconut sugar
  • 2 slightly beaten egg whites
  • 1 cup mashed, ripe banana (about 3 medium)
  • 2 T coconut milk
  • 1 tsp. pure vanilla extract
  1. Preheat oven to 350 degrees. Coat an 8x4x2-inch loaf pan with non-stick cooking spray. In a medium bowl, combine all dry ingredients: whole wheat pastry flour, whole wheat white flour, coconut, baking powder, baking soda, cinnamon and sea salt. Set aside.
  2. In a mixing bowl, cream coconut oil and coconut sugar until incorporated. Add egg whites, mashed banana, coconut milk and vanilla and mix on medium until blended well. Add dry ingredients all at one time and mix until moistened. The batter will be slightly lumpy. Spoon the batter into the prepared loaf pan.
  3. Bake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the bread comes out clean.
  4. Cool in the pan on a wire rack for approximately 10 minutes.
Nutrition Information
Serving size: 1 slice Calories: 165 Fat: 7 grams Saturated fat: 6 grams Unsaturated fat: 1 gram Trans fat: 0 Carbohydrates: 25 grams Sugar: 11 grams Sodium: 96 mg Fiber: 2 grams Protein: 3 grams Cholesterol: 0