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Whole Wheat Coconut Banana Bread

coconut banana bread in a pan


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!

coconut banana bread on a board

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.

coconut banana bread on a board

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.

Yield: 20

Whole Wheat Coconut Banana Bread

coconut banana bread on a board

Whole wheat banana bread made with coconut oil, shredded coconut, and chocolate chips.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 1/4 cup sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 4 ripe bananas, , mashed (about 1 1/2 cups)
  • 1/2 cup low fat buttermilk
  • 1 tsp vanilla
  • 2 1/2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup mini chocolate chips
  • 3/4 cup shredded coconut


  1. Heat oven to 350 degrees. Spray 2 9x5 loaf pans with non stick spray.
  2. 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.
  3. Add flour, baking powder, salt, and baking soda. Mix until just barely combined.
  4. Fold in chocolate chips and coconut.
  5. Divide batter between the 2 loaf pans. Bake for 40-50 minute, until a tester comes out clean.
  6. Let cool for 10 minutes, before removing from the pan to cool completely.


Adapted from This Week for Dinner

Nutrition Information



Serving Size


Amount Per Serving Calories 236Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 152mgCarbohydrates 36gFiber 3gSugar 22gProtein 4g

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Erin S
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Kirsten Salvador

Friday 8th of April 2016

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 ;-).


Tuesday 13th of May 2014

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!

Isabelle @ Crumb

Thursday 6th of March 2014

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.


Thursday 6th of March 2014

Lucky!! I haven't been skiing in years! Banana bread is my muse! And with coconut? YUM!

Dionne Baldwin

Wednesday 5th of March 2014

Haha, of course we can still be friends! I like to use the teeny tiny shreds, but I don't mind the texture either way. I'd totally sneak it in here and not tell the others. They'd totally love this!

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