Healthy Coconut Banana Bread Recipes

BANANA COCONUT LOAF

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.

COCONUT BANANA BREAD

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.

BANANA-COCONUT BREAD

Steps:

• Preheat the oven to 350 degrees.
• Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
• Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
• Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

CHOCOLATE COCONUT BANANA BREAD

Steps:

• Arrange an oven rack in the center position of the oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with softened butter, or generously coat with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Mix in the brown sugar and beat for 1 minute. Stir in the eggs, mashed banana, and vanilla until well blended (it's okay if it looks a little curdled at this point). Stir in the flour mixture until just combined. Fold in the chocolate chips and the shredded coconut.
• Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and/or coconut, if using, and lightly press into the surface (if stray pieces of coconut are sticking up, they will burn). Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean (unless you stick it in a chocolate chip!).
• Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling. Serve warm or at room temperature. Once completely cool, tightly wrap or cover any leftover banana bread and store it on the counter for up to a couple of days (and in the refrigerator after that).

HEALTHY BANANA BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

BANANA BREAD WITH COCONUT & PECANS

Steps:

• Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
• Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

TOASTED COCONUT-BANANA BREAD

Steps:

• Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
• Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

BANANA CARROT BREAD WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a loaf pan with natural cooking spray.
• In a large bowl, mash the bananas together. Mix in the eggs, sugar, applesauce, oil, and vanilla extract until well incorporated.
• In a medium bowl, sift together the all-purpose flour, whole wheat flour, cinnamon, baking powder, and baking soda. Add in the salt, and mix the dry ingredients with the wet ingredients.
• Fold in the carrots and coconut, but don't over-stir. Pour the batter into the prepared loaf pan, and sprinkle poppy seeds on top if you like.
• Bake the bread for 55 to 60 minutes, or until a toothpick comes out quite clean. It's fine if a few crumbs are stuck to the toothpick.
• Let the bread cool for 15 to 20 minutes before slicing it. I know it is tempting to want to scarf this down immediately, but the bread tends to be very crumbly when I slice into it while it's still hot. Let it cool down first!
• Store leftovers in room temperature for a few days. After that, store it in the refrigerator.

COCONUT BANANA BREAD

Steps:

• Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
• Preheat oven to 350° and grease an 8x4 bread baking dish.
• Mash bananas with a fork in a large mixing bowl.
• Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
• Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
• Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
• Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
• Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.