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Moist Banana Bread with Coconut


banana bread with coconut oil

Banana Bread with Coconut

Stephanie Gallagher
Most moist banana bread recipes get their moisture from extra fat (butter or oil) and/or sugar. But this recipe actually has less fat and sugar than most banana breads. The secret? I'm using coconut oil instead of butter or oil. Virgin coconut oil is a highly-saturated plant-based fat that is said to have some health benefits. But regardless of the health benefits, the coconut oil adds enough moisture and tenderness to this recipe that I can actually use less fat and sugar.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 servings


  • 3-4 very ripe bananas
  • 1/3 cup virgin coconut oil
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1-3/4 cups whole wheat pastry flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 cup flaked coconut
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Grease a loaf pan (compare prices or spray with cooking spray.

  2. Place bananas in a large mixing bowl. Mash bananas. Add coconut oil and sugar to the bananas, and beat with an electric mixer until smooth. Beat in egg and vanilla.

  3. In a medium bowl, whisk together whole wheat flour, baking soda and cinnamon.

  4. Gradually add flour mixture to banana mixture, beating on low speed until well-incorporated, but do not overmix. Overmixing will yield a tough banana bread.

  5. Stir in coconut and chocolate chips. Pour coconut banana bread dough into prepared loaf pan.

  6. Bake for 55-65 minutes until a knife inserted in the center comes out clean.

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