Whole Wheat Coconut Banana Bread
Yields: 1 loaf
Prep Time: 15 minutes
Total Time: about 1 hour
Banana and coconut come together perfect using their strengths of natural sweetness and healthy fats to create a delicious and moist banana bread. Chocolate chips are optional, but in our house they are mandatory!
3 cups extra ripe bananas, (about 3 medium bananas)
6 tablespoons coconut oil
1/4 cup brown sugar
1 cup old fashioned rolled oats
1 1/2 cup whole wheat pastry flour
1/2 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips (if desired)
1. Preheat oven to 350 degrees Fahrenheit.
2. Mash bananas in a bowl. Then add brown sugar, eggs, coconut oil and vanilla, mixing together.
I had one helper and then the other became very interested, and eventually took over.
3. In a separate bowl, combine the oats, whole wheat pastry flour, shredded coconut, baking powder, baking soda and salt.
4. Slowly incorporate the dry mixture into the banana mixture. When mixed, fold in chocolate chips.
5. In a lightly oiled loaf pan (I just use the leftover oil in the measuring cup/spoon used when putting the coconut oil in the batter), pour the batter, evenly out. If anything, the middle should be a bit lower than the edges.
6. Bake at 350 degrees for about 45-55 minutes, checking after the 45-minute mark by sticking a toothpick in the middle and checking if it comes out clean.
7. When the bread is done, let cool completely (very important before cutting!) and serve. I keep it in the refrigerator for about 3 days. First, we usually never have any left after the second day, and additionally, any longer, it can dry out.
I remember my mom making banana bread since I was very little. And every time, chocolate chips were a natural addition. It’s like I don’t know banana bread any other way.
In many households, banana bread is a favorite. I would imagine partly due to the necessity of using browning bananas before they completely go bad. At least, that’s what kicks me into gear to make a batch.
And usually, I always opt for muffins as opposed to breads, because it is just challenging for me to get a reliable inside. Meaning, not too dry on the ends and not too mushy in the middle. It probably also speaks to my challenge with (ironically) following recipes. I love to just throw things together and see what happens. I’m not as carefree in other aspects of my life, so maybe this is where I let my hair down (except that I don’t because of sanitary reasons…)
ANYWAY, I only used 1/4 cup of brown sugar, keeping the bread overall low in refined sugars. Yes, there are chocolate chips, but they are minimally dispersed! Additionally, heat stable coconut oil is the only fat used for the bread. It is important to let cool, as coconut oil hardens at a (cooler) room temperature. Wait at least 10 minutes to take out of the baking dish or else the bread is more likely to stick.
If you’re interested in learning a little more about the benefits of using coconut, check out this article, What’s the Deal with Coconut?
*This post has been updated August 2017.