Coconut Banana Bread Recipe

Name: Coconut Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Unbleached White Flour; 1 c. Whole Wheat Flour; 1/2 c. Kamut Flour; 1/2 c. Oat Flour; 1/4 c. Quinoa Flour; 1/2 c. Unsweetened Coconut; 1/2 c. Flax seeds ground; 1/2 tsp Cinnamon; 1/2 tsp salt; 4 large eggs (room temp); 2 1/3 c. Sugar (Coconut sugar); 1 c. Vegetable Oil (coconut oil); 3 c. Very ripe mashed bananas; 1/4 c. creme fraiche (or sour cream or soured cream or buttermilk); 1 c. Toasted Walnuts (chopped fine)

Servings: persons

1 c. Unbleached White Flour
1 c. Whole Wheat Flour
1/2 c. Kamut Flour
1/2 c. Oat Flour
1/4 c. Quinoa Flour
1/2 c. Unsweetened Coconut
1/2 c. Flax seeds ground
1/2 tsp Cinnamon
1/2 tsp salt
4 large eggs (room temp)
2 1/3 c. Sugar (Coconut sugar)
1 c. Vegetable Oil (coconut oil)
3 c. Very ripe mashed bananas
1/4 c. creme fraiche (or sour cream or soured cream or buttermilk)
1 c. Toasted Walnuts (chopped fine)

1
Preheat oven to 350u00b0F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
2
Or 1 loaf and 1 mini loaf pan
3
Sift together the flours, baking soda, cinnamon, and salt into a bowl, stir in the coconut & flax.
4
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, creme fraiche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
5
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. (mini loaves take around 40-45 min
6
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

2625

kcal

Calories

124

Fat

346

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. Unbleached White Flour, 1 c. Whole Wheat Flour, 1/2 c. Kamut Flour, 1/2 c. Oat Flour, and more.

Yes, Coconut Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Banana Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions