Whole Wheat Coconut Banana Bread

May 04

What a delicious way to spend a morning!  My son and I whipped up a batch of our favorite breakfast treat, Coconut Banana Bread.  This recipe is adapted from my great grandmothers banana bread and is just as good with our without the coconut or you could sub in chopped walnuts if you like.  I have adapted this recipe from the original to make it with whole wheat flour and removed all dairy and eggs.  (if you prefer butter , use the same amount as the coconut oil and if you don’t have flax, you can use 2 eggs, just omit the water) After weeks of recipe testing for ourselves, friends and family, I think we finally got it right!




Whole Wheat Coconut Banana Bread

  • 3 large extra ripe bananas, mashed with a fork until only small lumps remain
  • 1/2 cup coconut oil
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar,
  • 3 tablespoons flax, ground
  • 5 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1 1/2 cups coconut flakes


Preheat oven to 350.  In a small cup or bowl combine the ground flax seed, water, and vanilla extract.  Set aside.  In mixer bowl, whip together coconut oil and sugar until evenly combine and mixture gets a slightly whipped look.  (it won’t be as airy as butter)  Add flax mixture and whip on medium high speed for one minute.  In medium bowl, combine flour, baking powder and soda, and salt.  Whisk together until all lumps are removed.  Add 1/3 of flour mixture to mixer bowl and mix on low speed.  Add 1/3 of banana mixture and continue mixing.  Repeat until all flour and banana mixture is used.  Add coconut and mix just until combined.   Pour mixture into 2 greased and floured bread loaf pans.  Bake at  350 for 35-45 minutes or until bread is fully set on top and cake tester comes out clean.  Remove from oven and let rest in the pan for 10 minutes.  Remove the bread from the pans and continue cooking on wire rack.  Enjoy!


Posted by on May 4, 2013 in Breakfast, Snacks

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