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Yesterday I went skiing for the first time in probably 13 years. It was so much fun! My 8 year old and I went with my brother, and headed up to Loveland Ski Area in Colorado. We got there just before they opened, so we could get in some good skiing, and try to avoid the crazy traffic coming home. Overnight they got 13 inches of fresh powder. This was my first time skiing in the mountains, and skiing on fresh powder. I now get it. I understand why skiers live for fresh powder. Growing up in the Mid-West I skied regularly, but there it is hard packed snow, and often ice. This was so much different. I can not wait to go again!
I have done a few banana bread recipes on the blog before. I always seem to have bananas that need to be used up, so I turn them into bread or muffins. A few weeks ago I saw a coconut banana bread from This Week for Dinner, and I knew I needed to make it happen immediately. I am not a big fan of actual coconut, but I love baking with coconut oil. I like the flavor of coconut, but I can not stand the texture of shredded coconut. Hopefully we can still be friends.
Given my adversity to shredded coconut, I left that out of this recipe. But if you really want the coconut to shine through, you will want to add it in. I will include it in the recipe below, because I am pretty sure I am in the minority with my opinions on coconut. The chocolate chips are not optional, leave them in! Walnuts would be a good addition too. In addition to using coconut oil as the healthy fat in this bread, I used white whole wheat flour. I am obsessed with white whole wheat flour lately. I am using it all of the time, and an not tell a difference. So nice to know that at least we are getting whole grains when we have a treat.
Whole Wheat Coconut Banana Bread
Ingredients
- 1 1/4 cup granulated sugar
- 1/2 cup coconut oil
- 2 large eggs
- 4 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups white whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mini chocolate chips
- 3/4 cup shredded coconut
Instructions
- Heat oven to 350 degrees. Spray 2 9x5 loaf pans with non stick spray.
- In a bowl mix together coconut oil and sugar. Use a fork or a pastry cutter. Stir in eggs until well combined. Add bananas, buttermilk, and vanilla; mix well.
- Add flour, baking powder, salt, and baking soda. Mix until just barely combined.
- Fold in chocolate chips and coconut.
- Divide batter between the 2 loaf pans. Bake for 40-50 minute, until a tester comes out clean.
- Let cool for 10 minutes, before removing from the pan to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lucky!! I haven’t been skiing in years! Banana bread is my muse! And with coconut? YUM!
I love me some coconut, but my husband can’t stand the stuff. So while you might be the minority, you’re definitely not alone! 🙂
I’m in love this combination of flavours, and I’m even more in love with the fact that it’s relatively healthy (at least, as much as anything with chocolate chips in it could ever be). Pinning this for the next time I’ve got some overripe bananas on my hands.
I made this recipe today and I am in love! I can’t wait to make it again- moist wonderful cake with the essence of coconut and banana, it’s the perfect combination. I did not have white whole wheat flour so instead used 1 cup whole wheat flour and 1 1/2 cups of organic all purpose white flour and it worked beautifully. Also, the recipe doesn’t indicate but I toasted the coconut prior to adding to the recipe. Thank you for sharing!
I am WITH you on HATING shredded coconut but I do love it in its milk variety! looking forward to trying this recipe sans shredded coconut as you do ;-).