Coconut Oil Banana Bread

My kids are active. All three take tae kwan do twice a week. My daughter plays lacrosse on top of that, and my son is on the crew team. My oldest works full time as an electrician’s assistant on a commercial site. So I like to have healthy high-calorie snacks around as much as possible… but they also have to taste good. One of their favorites is banana bread so I pack as much nutrition in my banana bread recipes as possible. I rarely make the same recipe twice, but this whole-grain, heavy-on-the-protein experiment turned out with perfect quick bread texture and big banana flavor. They’ve already eaten half the cake (I may have had a piece, too). Half oat flour and half spelt flour is my preferred whole-grain flour combination, but you can substitute any flour you have on hand.

banana bread

Coconut Oil Banana Bread

5 big soft-ripe bananas
2 free-range eggs
1/2 c coconut oil
1/2 c cane syrup
1 c raw sugar
1 c coconut flour
1 c oat flour
1 c spelt flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Heat the oven to 350. Coat a bundt pan with coconut oil. Place the peeled bananas, eggs, oil, syrup, and sugar in a large bowl. Mash and combine using an electric mixer for a chunky texture. (If you want no chunks of banana, do this in a blender.) Add the flours, baking soda, baking powder, and salt. Stir to combine the dry ingredients and then beat with a wooden spoon or rubber spatula until almost smooth. Scrape evenly into the bundt pan, and then bang the pan gently on the counter a time or two to settle and even out the batter.

Bake until a skewer comes out moist but clean, 45-50 minutes. Cool in the pan for 10 minutes and then turn out and cool overnight before slicing. Serve toasted with plenty of melted butter, or slathered in peanut butter for an after-school snack.

Also, if you’re in the Gainesville area, I am hosting the Gainesville Food Swap next month! Check it out!

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