Coconut Banana Bread

Most of my morning was spent getting organized for Thanksgiving. Guess what I am terrible at? Yeah.

The thing that keeps me from really sitting down and getting nice and organized is I get so sidelined by other more exciting things. And I can’t commit.

While it would be nice to have our Thanksgiving menu all planned out, what if I wake up first thing Thanksgiving morning and just absolutely must have pumpkin rolls. But pumpkin rolls aren’t shopped for or planned for or on the menu. No. It’s a savory quiche. How is anyone supposed to live with savory quiche when they wake up wanting a pumpkin roll? Conundrum.

See that knife up there? It’s one of Pure Komachi 2 knives that I just purchased from Costco for $35 bucks or so. So cheap! And, grrrrrl. Those knives are the best dollars I spent all summer. There’s nothing like a new, good knife. Highly recommend.

Still, I sat down and started planning ideas. I even went so far as jotting down Christmas gift ideas for the inlaws and cousins and some of my kids. But, what if we hear a week before Christmas that my dad-in-law really, really wants a trip for two to Borneo, and all I’ve got him is a personalized shirt that says “We love Papa” from Zazzle.

Can someone talk me down from the what-if ledge? I’m stuck up here. And, dang it, if Thanksgiving doesn’t need to be planned.

In other news, bananas are my friend. Because you don’t have to plan with bananas. They just sit lovingly on the countertop, ever browning and sweetening, waiting patiently for that single moment when you need a slice of banana bread so badly you could cry. Then, you pull out coconut and make the thing happen. Craving met. Who needs a menu?

Bananas. That is the sort of planning I can get behind.

Wonder if I can talk the dad-in-law into bananas, instead of Borneo?

Print

Coconut Banana Bread

Ingredients:

3 eggs
1/2 cup coconut oil, melted
2 very ripe bananas
3/4 cup organic sugar
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups flour
7 ounces shredded coconut, less 1/2 cup
1/2 cup coconut milk
1/2 teaspoon cardamon
1 teaspoon vanilla
1 teaspoon coconut extract (optional)

Directions:

Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom. Mix just until well combined.

Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.

Combine the remaining half cup of coconut, mix it with a teaspoon or so of sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with strawberry jam and enjoy.

26 Responses to “Coconut Banana Bread”

  1. Jessica says:

    This sounds awesome! I love the combination of coconut and banana!

  2. Bev Weidner says:

    I could shove 25 loaves into my face. With no regrets.

  3. Skye says:

    I LOVE coconut oil in baked goods and I love banana bread! Really want to try this! :)

  4. Jean says:

    What also is good is dipping a slice of banana bread in french toast mixture and cooking like you do french toast–wonderful! Especially when you top with coconut syrup!

  5. This sounds delish, but my head started to spin when you mentioned planning for Thanksgiving. I thought I had missed a week or something. Stil plenty of time to plan in my book. :-)

  6. Lauren says:

    Looks so yummy. A cozy snack to have with a nice cup of coffee. :)

  7. Amy P. says:

    Looks so good!!! Going to try this one!
    Tonight, I am trying your Monster Nachos!

  8. giulia says:

    Hello! So nice to meet you! I love coming across some more english blogs! I run two blogs- one italian one english- and for now most of the most blogs i know are italian! its always exciting to find new english foodies!!! this blog looks amazing btw, all your dishes are spectacular!!! definitely save this in my recipes to try!!!
    anyways i look forward to seeing you on my foodblog! XXX g

  9. Katrina says:

    This sounds sooo yummy!

  10. anna says:

    i will take 8 of these for christmas, please.

  11. Jessica says:

    LOVED this! I made this today with a couple of substitutions. I used Quinoa and whole wheat flour and added 1/2 cup of walnuts. It was so good! THANKS!

  12. Victoria says:

    Looks moist and delicious!!! I’ve made coconut banana bread before but not with coconut oil…must try this out and with some sliced almonds!!! Yum!!!

  13. Stephania says:

    Where does the vanilla go in?

  14. […] Coconut Banana Bread –  This recipe was my inspiration to try baking with coconut oil instead of butter. The bread came […]

  15. […] and photo from cheeky kitchen Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  16. Lisa Frank says:

    This looks delish! The coconut banana bread with rum + lime glaze from Cooking Light is my favorite, but yours looks lighter and fluffier and I can’t wait to try it!

    Question…the recipe calls for coconut milk…do you mean canned, or the milk-alternative in the refrigerated section {like almond milk}? I’m guessing canned, but wanted to check. :)

  17. Dody says:

    Seeing your startled exisosrpen in the photo, Nik, I guessed you’d been snapped rolling yourself a super-sized cigarette packed with illegal substances.I’m glad to know you were actually going for the healthier sushi option.

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