Irresistibly Delicious Whole Wheat Coconut Banana Bread: A Hearty & Flavorful Recipe
Yesterday marked a truly exhilarating day as I hit the slopes for the first time in well over a decade – thirteen years, to be precise! It was an absolute blast. My eight-year-old son and I, accompanied by my brother, ventured up to Loveland Ski Area here in Colorado. We made sure to arrive just before opening, eager to get in some prime skiing and strategically avoid the notorious traffic on the way home. What made the experience even more spectacular was the thirteen inches of fresh powder that had fallen overnight. This wasn’t just my first time skiing in the majestic Colorado mountains; it was my first time ever experiencing fresh powder. And now, I completely understand the obsession. Growing up in the Midwest, I skied regularly, but that typically involved hard-packed snow and often icy conditions. Skiing on fresh powder was an entirely different world – a dreamlike glide through soft, fluffy snow. The feeling of carving through untouched powder was simply incredible, making every turn a joy. I’m already counting down the days until I can go again!
After such an invigorating day out in the crisp mountain air, there’s nothing quite like coming home to the comforting aroma of something warm and freshly baked. And that’s where this incredible **Whole Wheat Coconut Banana Bread** comes into play. It’s the perfect treat to warm you from the inside out, offering both a delicious taste and a wholesome touch. You see, even when enjoying a rich, decadent treat, I always try to incorporate elements that make it a little more nutritious, a concept this recipe embraces beautifully.
Banana bread has always been a go-to in my kitchen, a beloved classic for good reason. Like many home bakers, I frequently find myself with a handful of overly ripe bananas on the counter, their speckled skins practically begging to be transformed into something wonderful. While I often opt for muffins, banana bread holds a special place, providing a substantial, comforting loaf that’s perfect for breakfast, a snack, or even a light dessert. My blog features a few different banana bread recipes already, each with its unique charm, but a few weeks ago, I stumbled upon a **coconut banana bread** recipe from This Week for Dinner that immediately captivated my attention. I knew, without a doubt, that I had to recreate it in my own kitchen.
Now, here’s a confession that might surprise you, given this recipe: I’m not a huge fan of *actual* shredded coconut when eaten plain or in certain textures. However, I absolutely adore baking with coconut oil. The distinct, fragrant flavor of coconut is something I genuinely enjoy, but the chewy, sometimes stringy texture of shredded coconut can be a bit off-putting for me. Hopefully, we can still be friends despite this culinary quirk! For my personal version of this bread, I decided to omit the shredded coconut. But fear not, for those who love that delightful texture and amplified coconut flavor, I’ve thoughtfully included it as an optional ingredient in the recipe below. I’m quite certain my aversion to shredded coconut places me in the minority, so I wanted to make sure everyone can enjoy this bread exactly how they like it. The chocolate chips, however, are a non-negotiable for me – they are *not* optional, so leave them in! Their rich sweetness perfectly complements the banana and coconut notes. Walnuts would also be a wonderful addition for those who appreciate a bit of crunch and nutty flavor.
Beyond the coconut oil, which acts as a healthy fat, this recipe also cleverly incorporates **white whole wheat flour**. Lately, I’ve become utterly obsessed with white whole wheat flour. It’s a fantastic ingredient that I find myself using all the time, and honestly, I can barely tell the difference in taste or texture compared to regular all-purpose flour. This makes it incredibly satisfying to know that even when indulging in a sweet treat, we’re still getting the beneficial whole grains our bodies appreciate. This bread truly offers a harmonious blend of flavors and textures, making it a must-try for any banana bread enthusiast.
Why Choose Whole Wheat & Coconut Oil in Your Banana Bread?
This recipe isn’t just about incredible flavor; it also brings some fantastic nutritional benefits to the table, thanks to a couple of star ingredients. Using **white whole wheat flour** is a game-changer. Unlike traditional refined white flour, whole wheat flour retains the entire wheat kernel – the bran, germ, and endosperm. This means it’s packed with fiber, B vitamins, iron, and magnesium. Incorporating whole grains into your diet is crucial for digestive health, blood sugar regulation, and even reducing the risk of chronic diseases. White whole wheat flour is a fantastic option because it offers all these benefits without the dense texture or stronger flavor that can sometimes be associated with regular whole wheat flour, making it a perfect stealthy healthy swap in baked goods like this banana bread.
Then there’s the **coconut oil**. Beyond lending that subtle, delicious coconut aroma and taste, coconut oil is a source of medium-chain triglycerides (MCTs). While all fats should be consumed in moderation, MCTs are metabolized differently than other fats, potentially offering a quick energy source. Substituting butter or other oils with coconut oil in baking can also impact the texture, often contributing to a wonderfully moist crumb, as it does in this banana bread. It’s a natural, plant-based fat that aligns well with many dietary preferences and adds an exotic twist to a classic favorite.
Tips for Baking the Best Coconut Banana Bread
Achieving that perfect, moist, and flavorful banana bread isn’t difficult, but a few key tips can elevate your baking game:
- Banana Ripeness is Key: For the absolute best flavor, use bananas that are very ripe – we’re talking about those with plenty of brown spots or even fully blackened skins. The riper the banana, the sweeter and more intensely banana-flavored your bread will be. They also mash more easily, ensuring a smooth batter.
- Don’t Overmix: When adding the dry ingredients to the wet, mix *just* until everything is combined. Overmixing can develop the gluten in the flour too much, leading to a tough or dense bread. A few small lumps of flour are perfectly fine and will disappear during baking.
- Coconut Oil Consistency: Coconut oil can be solid at room temperature and liquid when warm. For this recipe, if your coconut oil is solid, gently melt it. However, allow it to cool slightly before incorporating it with the sugar and eggs to avoid scrambling the eggs.
- Loaf Pan Preparation: Ensure your loaf pans are adequately greased and floured, or lined with parchment paper, especially if you want to avoid sticking and achieve those beautiful, clean slices. Non-stick spray works well, but a light dusting of flour after greasing provides extra insurance.
- Test for Doneness: The best way to check if your banana bread is done is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, it’s ready. If it’s still wet, continue baking for a few more minutes.
- Cooling Properly: Allow the bread to cool in the pan for about 10-15 minutes before attempting to remove it. This helps it firm up and prevents it from breaking. Then, transfer it to a wire rack to cool completely. Slicing warm banana bread is tempting, but a fully cooled loaf slices more cleanly and retains its moisture better.
Creative Variations and Serving Ideas
While this **Whole Wheat Coconut Banana Bread** is absolutely divine as is, don’t hesitate to get creative and customize it to your liking! If you’re a fan of nuts, consider adding a cup of chopped walnuts or pecans along with the chocolate chips for an extra layer of texture and nutty flavor. A sprinkle of cinnamon or a pinch of nutmeg could also enhance the warm, comforting notes. For a brighter flavor, you could even add a teaspoon of fresh orange zest to the batter. If you prefer white chocolate, swap out the semi-sweet chips for white chocolate chips for a different kind of sweetness.
This versatile bread is perfect for a variety of occasions. Enjoy a slice for a wholesome breakfast, perhaps toasted and spread with a little butter or cream cheese. It makes a fantastic mid-morning snack with your coffee or tea, providing a gentle energy boost. For an afternoon treat, pair it with a tall glass of milk. And if you’re looking for a simple yet satisfying dessert, a warm slice of coconut banana bread with a scoop of vanilla ice cream is an absolute delight. It’s also an excellent item for bake sales, potlucks, or as a thoughtful gift for neighbors and friends.
Storing Your Delicious Banana Bread
To keep your **Whole Wheat Coconut Banana Bread** fresh and moist for as long as possible, proper storage is key. Once completely cooled, wrap the loaves tightly in plastic wrap, then place them in an airtight container or a large zip-top bag. Stored at room temperature, it will stay fresh for 3-4 days. If you want to extend its shelf life, you can store it in the refrigerator for up to a week. For longer storage, banana bread freezes beautifully. Wrap individual slices or whole loaves tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw frozen bread at room temperature or gently warm slices in the microwave or toaster oven for a quick and easy treat.
Whole Wheat Coconut Banana Bread
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 1/4 cup granulated sugar
- 1/2 cup coconut oil
- 2 large eggs
- 4 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups white whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mini chocolate chips
- 3/4 cup shredded coconut
Instructions
-
Heat oven to 350 degrees F (175 C). Spray 2 9×5 inch loaf pans with non-stick spray.
-
In a large bowl, mix together the coconut oil and granulated sugar. Use a fork or a pastry cutter to combine thoroughly. Stir in the eggs until well combined. Add the mashed bananas, buttermilk, and vanilla extract; mix well until smooth.
-
In a separate bowl, whisk together the white whole wheat flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just barely combined. Be careful not to overmix.
-
Gently fold in the mini chocolate chips and shredded coconut (if using).
-
Divide the batter evenly between the 2 prepared loaf pans. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean.
-
Let the loaves cool in the pans for 10 minutes before carefully removing them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!