We have all gone bananas for banana bread, and for good reason! It’s easy, delicious, and an excellent way to use up ripe bananas. There are very few breads where you can use all whole wheat flour, and the flavor is actually enhanced! Banana bread is one of those unique, special breads that just goes well with wheat flour. So, I’m using 100% whole wheat flour in this recipe!
I’m also using a whole bunch of coconut because bananas and coconut are a match made in tropical heaven. The toasted coconut adds crunch, which is a great way to add texture without adding nuts. Plus, I had all of this stuff in my pantry already, so hopefully you do too!
Oh, and i have a VIDEO for you guys!! I recorded this early one morning, which I think made it kind of zen since I wasn’t really quite awake.
Here is the recipe. It’s so easy AND customizable. I’ll include substitutions where they apply!
Whole Wheat Coconut Banana Bread Recipe
1/2 – 1 cup shredded coconut (optional)
5 tablespoons melted coconut oil (You may sub with vegetable oil, EVOO, or melted butter)
3/4 cup light or dark lightly packed brown sugar
2 large eggs
4 ripe, medium bananas
1/2 cup coconut milk (or any type of milk)
1 1/4 cup whole wheat flour (can use all purpose)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
Spread the coconut in an even layer and bake at 350 F. in a preheated oven for 5 minutes in the center rack of the oven. Keep the oven on while preparing the banana bread mixture.
Whisk the oil and brown sugar in a bowl until combined. Add the eggs and whisk until combined.
Mash the bananas in a small bowl. Add the bananas to the oil-sugar-eggs and stir in. Add the milk and stir until combined.
Add the flour, salt, baking soda and cinnamon. Stir the ingredients are evenly distributed, but don’t over stir.
Add the toasted coconut and stir until just combined.
Spray a 9×5-inch loaf pan with baking spray with flour. (Alternatively, you can smear with softened butter all over.) Add the batter, and bake until the aroma of banana bread wafts through your kitchen and a toothpick or skewer inserted in the deepest part comes out clean, about 60-70 minutes.
Remove from the oven and let cool on a cooling rack in the pan for 10 minutes. Invert the pan and remove the loaf, and let cool completely on the wire rack.
Note: Banana bread stays moist for a super long time! Store in the fridge, and it will be good for close to a week (not like it will last that long!) Of course, you can also freeze some by wrapping it tightly in plastic—it’s good in the freezer for up to 3 months.
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