Healthy coconut banana bread recipe made with simple wholesome ingredients. The banana bread is made with 100% whole wheat flour and no white processed flour or sugar.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Bread, Breakfast
Cuisine: Continental
Keyword: Banana, coconut, tea-time snacks
Servings: 2loaves (~20 slices)
Calories: 217kcal
Ingredients
2¼cupswhole wheat flour
1tspbaking soda
2tspbaking powder
½tspsalt
½cupdesiccated coconut
2large eggs, at room temperature
1½cupraw brown sugar
1tspvanilla extract
½cupsunflower oil
4very ripe bananas
½cuppecan nuts, chopped
Instructions
Preheat oven to 180ºC.
Prepare the loaf tins by lining with parchment paper.
In a large mixing bowl, combine together all the dry ingredients — flour, baking soda, baking powder, salt, and desiccated coconut. Keep aside.
In another bowl, beat together eggs, sugar, and vanilla on high speed for 2-3 mins.
Add in oil and beat until just combined.
Peel and mash the bananas and add to the wet mixture. Stir to combine.
Add the dry mixture to the wet mixture gradually in thirds and stir to combine it well. The batter will be thick.
Stir in the chopped pecans and divide the batter between the two prepared loaf tins.
Bake in the middle of the oven for 35-40 minutes till well risen and a toothpick inserted comes out clean.
Remove from oven and leave the loaves to cool for 10-15 mins. Remove from the tins, slice, enjoy warm.
Notes
Coconut banana bread loaves can be wrapped and kept in the fridge for 3-4 days or you can slice them after cooling down completely and freeze for up to 2 months.
Nutritional Info is the approximate value for 1 slice.