Coconut Banana Bread - Whole Wheat with Coconut Glaze

pitcher pouring white glaze onto a loaf of coconut banana bread

Coconut Banana Bread - Whole Wheat with Coconut Glaze

This coconut banana bread recipe has wholesome ingredients like white whole wheat flour, coconut oil, coconut sugar, and almond milk yet still tastes absolutely decadent.

Course Baked Good, Breakfast

Cuisine American

Diet Halal, Hindu, Kosher, Low Lactose, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings Slices

Calories 183kcal

Author Christy Gurin

Ingredients

1 3/4 cups white whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup shredded coconut unsweetened
1 1/2 cup mashed banana (about 3 large overly ripe bananas)
1/4 cup melted coconut oil (plus more for greasing pan)
1 tsp. coconut extract
1 tsp. vanilla extract
1/2 cup coconut sugar
2 eggs
1/3 cup unsweetened almond milk (or whichever milk type you prefer)
1/2 cup toasted pecans*

Glaze

1/2 cup powdered sugar
1 1/2 Tbsp. unsweetened almond milk (or whichever milk type you prefer)
1/2 tsp. coconut extract

US Customary - Metric

Instructions

Preheat oven to 350° F. Use a paper towel to rub a loaf pan with solid coconut oil to keep bread from sticking. Set aside.
Mix flour, baking soda, baking powder, coconut, cinnamon, and salt together in a medium sized bowl. Set aside.
In a mixing bowl, add mashed banana (or mash directly in bowl). Add melted coconut oil and stir in. Add coconut extract, vanilla extract, and coconut sugar and stir until coconut sugar is dissolved (can use hand mixer instead). Beat in eggs. Add milk and mix in. Stir three times to mix in pecans.
Pour flour mixture into wet mixture gradually while stirring. Stir to mix in but stop when combined. Don’t over mix or bread will be dense.
Pour batter into prepared baking pan. Place in center of oven and bake for approximately 45 minutes, until a toothpick inserted into the middle comes out mostly clean.
Remove from oven and let cool in pan for 10 minutes before removing and cooling fully on a wire rack.
Wait until the loaf is fully cooled to top with glaze. To make glaze, combine powdered sugar, 1 Tbsp. of almond milk, and coconut extract in a small bowl and whisk until combined. Add more milk as needed until consistency is thick but still easily pourable.
Drizzle glaze over bread and then let sit for 10 minutes before cutting to allow the glaze to harden somewhat. Slice and serve.

Notes

* To toast pecans, lay in a single layer on a baking sheet. Place in preheated 350 degree oven for 5-6 minutes or 3-4 minutes if nuts are already chopped. For easy clean up, line pan with foil beforehand.

Nutrition