Coconut Banana Bread
JenniferM | On 20, Jun 2012
Since I am planning on making a clean eating banana pudding, I grabbed 2 bunches of bananas the other day while doing my shopping; however, I had to order the coconut butter I need for the pudding online and I realized today that my bananas won’t make it until the butter gets here since it took so long to ship. Usually 2 bunches of bananas wouldn’t be an issue, but my girls are staying at my in-laws’ farm for a few days, and while I can eat one or two bananas a day, they’re already really ripe and need to be used (or frozen) rather quickly. I decided to use some and freeze some, and instead of whipping up a smoothie (for once), I decided to make some Coconut Banana Bread. I timed it just right so that I could have a slice after my workout along with my banana flavored post-workout recovery shake and the bread turned out to really hit the spot!
Since I don’t usually care for nuts in any of my breads, but others in my house do, I compromised and used 1/2 cup of finely chopped walnuts in this recipe. If you enjoy nuts in your banana bread, you can up the nuts to 3/4 cup or even a full cup.
Enjoy!
Ingredients
- 2 1/2 c. whole wheat pastry flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 3/4 c. sucanat
- 2 large eggs (cage-free or farm fresh preferred)
- 2 medium bananas, ripened, mashed
- 1/2 c. unsweetened coconut milk
- 1/4 c. coconut oil, melted
- 1 tsp. pure vanilla extract
- 1 c. unsweetened shredded coconut
- 1/2 c. chopped walnuts
- Nonstick cooking spray
Instructions
- Lightly spray a 9x5-inch loaf pan with nonstick cooking spray. Preheat oven to 350 degrees Fahrenheit.
- In a medium sized bowl, combine whole wheat pastry flour, baking powder, sea salt and cinnamon.
- In a large bowl, mix sucanat and eggs until well combined. Stir in the mashed banana, unsweetened coconut milk, coconut oil and pure vanilla extract.
- Pour dry ingredients into large bowl of wet ingredients. Stir until well combined. Stir in coconut and walnuts.
- Pour the batter into the baking pan.
- Bake for approximately 1 hour or until a toothpick comes out clean.
- Cool loaf in the pan on wire rack for approximately 15 minutes. Turn loaf on the wire rack and then cool completely before eating.
Love banana bread? Check out some other clean eating banana bread variations here at CEC:
Related Posts
Healthy Banana Bread Makeover January 8, 2010 | JenniferM
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Banana, Maple and Walnut Oatmeal March 29, 2012 | JenniferM
Cherry Almond Smoothie May 27, 2012 | JenniferM
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June 26, 2012
I have just got started with this clean eating. I want to cook recipes that the whole family will like. Anyways I’m having trouble with your website today. There is a recipe that I saw yesterday is green beans with almonds. Could you PLEASE email me that recipe? I will be making in a litte while. Thanks!
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June 26, 2012
Hi Kim,
Sure, I will email it to the email address you used to comment with because you’re right – there is an issue with the site today.
I’m hoping I have it fixed, but not sure yet. Sorry about that! Congrats on getting started with clean eating! 
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November 8, 2012
Instead of waiting to order coconut butter, you can make your own by blending or processing dried unsweetened coconut until it liquifies. It’s easy and much cheaper to do it this way. Can’t wait to try the recipe!
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Hey Amanda, sorry I’m just seeing this! Thank you for the tip! I usually always have dried unsweetened coconut around, and while I have received my order of coconut butter…it was really expensive, so I’ll have to give your tip a try!
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