Coconut Banana Bread

Bread, To Try


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 1/3 cups mashed brown bananas you will need 3 large or 4 medium brown bananas

1/2 cup coconut oil melted and slightly cooled

3/4 cup packed light brown sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon coconut extract

3/4 cup sweetened coconut flakes divided

1/4 cup unsweetened coconut chips


Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Stir in the brown sugar, egg, vanilla extract, and coconut extract. Stir until smooth.

Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in 1/2 cup of the sweetened coconut flakes.

Pour batter into prepared pan. Sprinkle with remaining sweetened coconut and the coconut chips. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the coconut starts to brown too quickly, drape the pan loosely with a piece of aluminum foil and finish baking. My bread takes 60 to 65 minutes, but check at 50 to be safe.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. If some of the coconut falls off, that is ok. Place it back on top of the loaf. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.


The bread will keep on the counter, wrapped in plastic wrap, for up to 3 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Defrost before slicing.


Saturated Fat 10g
Cholesterol 13mg
Sodium 213mg
Potassium 158mg
Vitamin A