Toasted Coconut Banana Bread

This simple toasted coconut banana bread recipe is a family favorite around my home. The coconut toasts up nice and crunchy while the bread is baking. Great for breakfast right up until dessert. Bake one and taste the deliciousness!

This easy banana bread recipe is one I bake very often.

Everyone who has had this absolutely loves it.

The coconut on top gives a great texture to the soft, dense bread.

It’s perfectly sweetened without being too sweet as so many store bought  banana breads can be.

We love it for breakfast and snacks as well as a delicious dessert.

Pack a slice into lunch boxes and grab a piece on the go.

It’s got a nice amount of fiber to keep you full for a good while.

I bet you and your family will love this bread as much as mine does.

Just a note, it’s made without any flour so it’s grain free for anyone who has wheat allergies.

Bake one up and enjoy the aroma your whole house will have while it’s baking. Then, enjoy each bite of this amazing bread!

Toasted Coconut Banana Bread

Yields: 8 to 10 slices

What you’ll need to make this toasted coconut banana bread… 

Ingredients:

• 2  ripe bananas, sliced
• ¼ cup honey, agave, or maple syrup (sticky sweetener of choice)
• 2 tbsp light brown sugar or coconut sugar
• ¼ cup unsweetened applesauce
• 4 tbsp melted and cooled coconut oil or butter
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup flax seeds, ground up or, golden flax seed meal
• 1 tsp lemon juice
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 4 tbsp or more unsweetened shredded coconut for sprinkling on top
• 2 tbsp light brown, coconut, or maple sugar for sprinkling on top
• 1/2 cup chopped walnuts or your favorite nut of choice, optional

Slice bananas before you start mashing, it will save time

Coconut will toast up while baking

Out of the oven 

Ready to slice up

How’s this toasted coconut banana bread made…

Directions:

1. Preheat the oven to 325 degrees, spray a loaf pan (I used metal) with cooking spray.
2. In a large mixing bowl, mash bananas with sticky sweetener, applesauce, coconut oil, vanilla, and lemon juice. Whisk in the eggs.
3. In other medium bowl, mix  together with a  whisk, almond flour,  flax seed meal, coconut flour, baking soda, and cinnamon. Fold these dry ingredients into the wet  mixture and mix gently until incorporated. Sprinkle coconut over top of bread then sugar.
4. Bake for about 45 minutes to 1 hour. Check after 45 minutes and turn the pan around after 20 minutes for even baking. You may need to cover pan with tin foil to keep the top from getting too dark. Test by poking a toothpick into the middle. If it comes out clean and not wet, the bread is done. Let cool on wire rack for at least 20 to 30 minutes. Then, invert onto a wire rack. Cool another 20 minutes and slice up!

Enjoy the deliciousness! 

Here are three more delicious and easy to make banana bread recipes to try…

Quick and Easy Carrot Banana Bread

Simple Orange Cranberry Banana Bread

Maple Banana Cornbread Loaf

Print

Toasted Coconut Banana Bread

This simple recipe is a family favorite around my home. The coconut toasts up nice and crunchy while the bread is baking. Great for breakfast right up until dessert. Bake one and taste the deliciousness!

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword banana bread, coconut bread, gluten free, grain free, paleo, toasted coconut

Cook Time 1 hour

Servings 8

Author Pam

Ingredients

• 2 ripe bananas, sliced
• 1/4 cup honey, agave, or maple syrup (sticky sweetener of choice)
• 2 tbsp light brown sugar or coconut sugar
• 1/4 cup unsweetened applesauce
• 4 tbsp melted and cooled coconut oil or butter
• 1 1/2 tsp melted and cooled coconut oil or butter
• 2 large eggs
• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup flax seeds, ground up or, golden flax seed meal
• 1 tsp fresh lemon juice
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp fine sea or kosher salt
• 4 tbsp or more unsweetened shredded coconut for sprinkling on top
• 2 tbsp light brown, coconut, or maple sugar for sprinkling on top
• 1/2 cup chopped walnuts or your favorite nut of choice, optional

Instructions

1. 1.Preheat the oven to 325 degrees, spray a loaf pan (I used metal) with cooking spray.

   2.In a large mixing bowl, mash bananas with sticky sweetener, applesauce, coconut oil, vanilla, and lemon juice. Whisk in the eggs.

   3.In other medium bowl, mix together with a whisk, almond flour, flax seed meal, coconut flour, baking soda, and cinnamon. Fold these dry ingredients into the wet mixture and mix gently until incorporated. Sprinkle coconut over top of bread then sugar.

   4.Bake for about 45 minutes to 1 hour. Check after 45 minutes and turn the pan around after 20 minutes for even baking. You may need to cover pan with tin foil to keep the top from getting too dark. Test by poking a toothpick into the middle. If it comes out clean and not wet, the bread is done. Let cool on wire rack for at least 20 to 30 minutes. Then, invert onto a wire rack. Cool another 20 minutes and slice up! Enjoy the deliciousness! 

   

Print recipe above

Check out my newest recipe for banana mini muffins!

Simple Banana Nut Mini Muffins

Thanks for stopping by. I hope you enjoyed all the recipes posted today. Please stop by again soon, there are so many more recipes, both sweet and savory. Before leaving, remember to scroll up so you print out today’s featured recipe. To collect and save any favorite recipes, pin them on Pinterest. It’s a great way to save for later on.
Bye for now…