This bread turned out incredibly tasty!
It has a delightfully crisp coconut-ty crust, and with the use of coconut flour, coconut oil, coconut sugar and shredded coconut, it has multiple layers of delicious coconut flavor coupled with the lushness you would expect from any good banana bread--not to mention a little extra depth with the addition of Greek yogurt.
It is sweet, but not too sweet--making it a great treat any time of the day!
I think you will really love this hearty & satisfying bread. We sure did...
Coconut Banana Bread (Gluten Free)
Makes: 1 loaf
5 eggs, beaten
1/2 coconut oil, melted
1/2 cup plain Greek yogurt
2 1/2 bananas, mashed (+1/2 banana for topping)
1 tsp vanilla extract
3/4 cup coconut flour (I use Bob's Red Mill)
1/2 cup unsweetened shredded coconut (+1 tbs for topping)
1/2 cup coconut sugar (+1 tsp for topping)
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger
Preheat oven to 350°F. Line a loaf pan with parchment paper, set aside.
In a large mixing bowl, combine wet ingredients. Mix & mash until smoothly combined.
In another large bowl, combine dry ingredients & stir until evenly mixed.
Pour dry ingredients into wet ingredients & stir until just combined.
Pour into your prepared loaf pan.
Slice your reserved 1/2 banana into fourths, lengthwise. Lightly press into the top of your poured batter. Sprinkle with reserved coconut & sugar.
Bake for 1 hour, or until top is firm & golden and a toothpick
inserted into the center comes out clean.
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