Coconut Banana Bread

Prep Time: 30 Min / Cook Time: 1 hour / Ready In: 90 Min


  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup real maple syrup or organic sugar
  • 1 teaspoon baking powder
  • 2 1/2 cups spelt flour
  • 7 ounces shredded coconut, less 1/2 cup
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cardamon (optional)
  • 1 teaspoon coconut extract (optional)
  • 1 teaspoon grated lemon rind (optional)


  1. Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom or lemon. Mix just until well combined.
  2. Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.
  3. Combine the remaining half cup of coconut, mix it with a teaspoon or so of date sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with jam and enjoy.

With Love

This is just good. I didn’t have cardamon so I used lemon but I want to try it next time. It’s not too sweet and I was able to substitute different flours and oil without any problems. The coconut flavor is wonderful!

Variation and photo from cheeky kitchen


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