Whole Wheat Coconut Banana Bread Recipe
I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.
There’s no story behind this whole wheat coconut banana bread recipe. I just happened to have two fully ripe bananas that were about to cross over to the dark side. The best way to use them was in a hair mask, which was pointed out to me later by someone on Instagram. Anyway, I did the next best thing – bake. You should too. This recipe is adapted from Cookie And Kate.
Banana – 2 ripe ones (almost a cup when mashed)
Whole wheat flour – 1 and 3/4 cup
Coconut oil or olive oil – 1/3 cup
Honey – 1/4 cup
Brown sugar – 1/4 cup (you could skip this and use 1/2 cup honey instead)
Eggs – 2
Vanilla – 1 tsp
Milk – 1/4 cup
Cinnamon – 2 tsp
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Salt – a pinch
Desiccated coconut – 1 tbsp to sprinkle on bread
Preheat oven to 180 degrees C while you make the batter. Line your loaf tin with parchment paper.
First off, bring all the ingredients to room temperature.
Whisk together the oil, honey mashed banana, sugar, milk and vanilla.
Mix the flour, cinnamon powder, baking powder, baking soda and salt together.
Tip the flour mixture into the wet mixture and fold. Don’t overmix. If there are lumps, it’s ok.
Pour the batter into your loaf tin. Sprinkle generously with the desiccated coconut.
Bake at 180 degrees C for about 40-45 mins or till done.