Best 4 Whole Grain Banana Coconut Bread Recipes
Indulge in a delightful and wholesome treat with our selection of whole grain banana coconut bread recipes. These delectable breads are not only packed with flavor, but also provide a nutritious twist to your favorite breakfast or snack. Made with whole grain flour, these recipes offer a hearty and fiber-rich base, ensuring a satisfying and long-lasting energy boost. The addition of ripe bananas and shredded coconut adds a burst of natural sweetness and tropical flair, creating a moist and flavorful bread that will tantalize your taste buds. Whether you prefer a simple classic banana coconut bread or a more decadent version with chocolate chips or nuts, our recipes have you covered. So, grab your apron and get ready to bake a loaf of wholesome goodness that will surely become a family favorite.
Here are our top 4 tried and tested recipes!
WHOLE-BANANA BREAD
There are a lot of flavors beyond banana hanging out in this loaf: coconut, chocolate, tahini and almond extract. They get along so well that you end up with something that tastes notably better than almost any other banana bread you've had before. It's cocoa-rich, nutty and not too sweet. Using the whole fruit - both banana flesh and peel - punches up the banana flavor, but doesn't overshadow the other notes. Nadiya Hussain's recipe offers numerous substitutions; you could play up nutty notes by opting for almond butter and almond milk, or swap in olive oil in place of coconut oil. The recipe inspires infinite permutations.
Provided by Charlotte Druckman
Categories breakfast, snack, breads, dessert
Time 1h30m
Yield 1 (8-inch) loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
- Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
- In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
- Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
- Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)
WHOLE GRAIN BANANA COCONUT BREAD
While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.
Provided by Heather U.
Categories Quick Breads
Time 1h6m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 8x4” loaf pans or 1 9x5” loaf pan; I use cooking spray with no sticking problems; I used 2 8x4” loaf pans, and the resulting loaves were on the short side.
- In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
- Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
- In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
- Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won’t be separated when you measure.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
- Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
- Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4” loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
- Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven’t tried that yet, so if you do, please inform us of the outcome in your review!
WHOLE GRAIN HEALTHY BANANA BREAD
Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.
Provided by EILEENMA
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
- In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 48.3 g, Cholesterol 2.5 mg, Fat 4.9 g, Fiber 6.8 g, Protein 6 g, SaturatedFat 0.9 g, Sodium 253.2 mg, Sugar 22.2 g
WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL
I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.
Provided by woltra
Categories Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
- Mix the dry ingredients together in a large mixing bowl.
- Mash up the bananas in a large bowl.
- Add and mix the wet ingredients together with the bananas.
- Pour the wet ingredients into the dry ingredients bowl and stir together.
- Add 1/2 cup walnuts into the mix.
- Pour into prepared loaf pan.
- Top with remaining walnuts.
- Bake for 45-60 minutes until a toothpick comes out clean.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Mash the bananas well: This will help to create a smooth, even batter.
- Use a combination of whole grain and all-purpose flour: This will give your bread a hearty texture and plenty of fiber.
- Add in your favorite mix-ins: Chocolate chips, nuts, or dried fruit are all great additions to banana coconut bread.
- Don't overmix the batter: Overmixing can make your bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that your bread is cooked through.
- Let the bread cool completely before slicing and serving: This will help to prevent the bread from crumbling.
Conclusion:
Whole grain banana coconut bread is a delicious and healthy treat that's perfect for breakfast, lunch, or a snack. It's easy to make and can be customized to your liking. So next time you have some ripe bananas on hand, give this recipe a try!
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