Banana Bread With Coconut Oil Recipes
VEGAN BANANA BREAD WITH COCONUT OIL
This banana bread is vegan and delicious. Best enjoyed with a drizzle of icing on top and a cup of tea.
Provided by melissazia
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
- Combine flour, baking powder, cinnamon, baking soda, and salt in a bowl. Fold in chopped dates.
- Combine bananas, coconut oil, and vanilla extract in a separate bowl. Add Demerara sugar and mash together with a fork. Add flour mixture and quickly mix together with a spatula until batter comes together. Add a few teaspoons of water if the batter seems too dry. Mix well and transfer to the prepared loaf pan.
- Bake in the preheated oven until the top has a nice golden color and a skewer into the center comes out clean, 30 to 35 minutes. Remove from oven and allow to cool, about 30 minutes.
- Mix confectioners' sugar with water until the glaze has the desired consistency and drizzle over banana bread.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 33.5 g, Fat 1.9 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 223.2 mg, Sugar 24.6 g
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
BANANA BREAD WITH COCONUT MILK
I came up with this last night. It is a good way to use up leftover coconut milk. Like all banana breads, the flavor is much better the second day.
Provided by Maiya
Categories Quick Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix wet ingredients, and dry ingredients.
- Mixture will be lumpy.
- Pour mixture into a greased loaf pan, and bake at 350 for 30-40 minutes, or until a cake tester inserted in the middle of the loaf comes out clean.
Nutrition Facts : Calories 3421.6, Fat 167.3, SaturatedFat 59.5, Cholesterol 372, Sodium 3466.3, Carbohydrate 454.1, Fiber 20.7, Sugar 201.5, Protein 48.2
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 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.
BANANA BREAD WITH COCONUT OIL
Put those overripe bananas to good use with our delicious Banana Bread with Coconut Oil recipe. This easy to make Banana Bread with Coconut Oil is moist but never overly heavy making it a perfect dessert.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Combine flour, baking powder, baking soda and salt.
- Whisk eggs, coconut oil and extract in large bowl until blended. Add sour cream and bananas; mix well. Add flour mixture; stir just until blended. Stir in nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 45 to 55 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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