Banana bread is hands down one of my favorite snacks or breakfasts ever. While I love a simple loaf there are some extras that can take banana bread to a whole new level. You know, for fancy days like Fridays.
There are also extras that take it down many levels. Like, raisins. Do not put raisins in my banana bread.
Today’s whole new level ingredient: COCONUT
But I’m thinking you already knew that.
From the title and from posting this photo the other day. You were kind of excited about it.
This loaf is stuffed with shredded coconut and then topped with 1-ingredient coconut butter. You can sweeten it if you like, but no real need to.
That is not a powdered sugar glaze you’re seeing.
It’s straight up coconut.
Let’s further this coconut thing just a little more with toasted coconut.
This topping adds SO much flavor.
You gotta do it.
I mean, you could just make the plain loaf. It’s still super delicious but it’s really the toppings that make the coconut flavor come through.
This recipe relies mostly on the banana for sweetness, making it the perfect any day breakfast. It’s stuffed with nutrient dense flours but is not dry as a bone, or even close. It’s tender and moist with a slight crumb. It’s packed with little bits of coconut and tons of banana flavor.
And all of those healthy fats in + on top of the bread will help keep you satiated all morning long. Basically, it’s the healthiest, non-healthy tasting bread you’ve ever tasted.
adapted from: banana bread
Coconut Banana Bread
gluten-free, dairy-free // yields 1, 9x5 loaf
for the coconut butter:
- 4 cups unsweetened shredded coconut
- 2-4 teaspoons pure cane sugar, optional
for the bread:
- 3/4 cup unsweetened large flaked coconut, topping
- 1 1/4 cups unsweetened shredded coconut
- 1 cup gluten-free oat flour
- 1/2 cup + 2 tablespoons almond meal
- 1/2 cup raw buckwheat flour, ground from raw groats
- 2 1/2 tablespoons ground flax meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup well mashed ripe banana, brown spots on the peel
- 1/4 cup + 2 tablespoons lite canned coconut milk
- 1/3 cup coconut nectar, or brown rice syrup/honey
- 2 teaspoons pure vanilla extract
- 3 tablespoons unrefined coconut oil, melted and slightly cooled
for the coconut butter:
Place coconut in your [~11c capacity] food processor and process until you reach a drippy consistency, about 5-10 minutes. Scrape the sides of the bowl as needed and pour into a jar. Seal and store in the cupboard or pantry.
for the bread:
Preheat your oven to 300* F. Place the large flaked coconut on a baking sheet and toast for 6-10 minutes watching closely. Once golden brown remove and let cool. Increase your oven to 350* F and thoroughly grease a 9x5 bread pan with softened coconut oil.
Add the shredded coconut, oat flour, almond meal, buckwheat flour, flax, cinnamon, baking powder, baking soda, and salt to a large bowl. Stir until well combined.
In another bowl whisk the eggs together. Then whisk in the banana, milk, coconut nectar, and vanilla. Be sure the nectar is fully incorporated. Whisk in the coconut oil then pour contents into the dry ingredient bowl. Stir the mixture together until just combined [when you no longer see dry flour].
Let sit for 5 minutes [to thicken] then pour into the pan and level out with a spatula. Bake for 38-48 minutes until a toothpick comes out clean [slightly moist but not gooey].
Let the bread cool for 20 minutes, loosen then edges with a butter knife, then gently remove from the pan. Allow bread to fully cool then drizzle desired amount of coconut butter and toasted coconut on top of the bread. Slice before the coconut butter hardens. Serve or let coconut butter harden after slicing and store in a sealed container on the counter for 3-4 days. It’s much harder to slice once the coconut butter is solid.
notes: I do not recommend making flour substitutions. Raw buckwheat flour can be easily ground at home in a food processor, blender, magic bullet, etc. Grind raw [pale yellow/tan] buckwheat groats until flour-like. Sift to remove any large pieces. Coconut butter will solidify around 72 degrees F. Chip off desired amount and gently reheat as necessary, or let melt on top of hot food items [like oatmeal]. It is normal and perfectly okay for coconut butter to go from liquid to solid if temperatures vary. Do not use sweetened, low fat, or large flaked coconut to make coconut butter. Use only unsweetened shredded coconut.
If you don’t like coconut: 1. That is a shame. 2. Make this instead.