Coconut Banana Bread

posted in: Recipes | 0

Bananas and coconut are such a perfect pair. They go together like brownies and ice cream, like peanut butter and chocolate, like strawberries and shortcake. Bananas and coconut are both very tropical flavors, and this recipe reminds me of Maui…

There are few places that I love more than Maui. Since my husband is from that wonderful place, I’ve been able to go several times. One of the most beautiful drives in the world is the “Road to Hana.” It’s very narrow and twisted, and becomes a one-lane road over the many bridges. On one side of the road is steep rock with vines and mini waterfalls, the other side, a cliff down to the ocean.  Tee shirts are sold that say “I survived the road to Hana.” 🙂 However sketchy this road is though, you will never find a more lush, breathtaking view.

Along this road, in the few places where it’s not rock on one side and cliffs to the ocean on the other, there are vendors selling shave ice, coconuts, and delicious banana bread.

My hubby and I enjoying some roadside banana bread, May 2009

I think banana bread tastes best when you’re on a tropical island, with the smells of the ocean and the lush beauty surrounding you. However, banana bread can taste almost as good when you add some coconut oil to it. In fact, when I go back to Maui in May (!!!!!!), I may have to buy some coconut oil to serve with the roadside Hana banana bread. 🙂

Black sand beaches, Hana, Maui

Banana bread with coconut oil is SO good…if I closed my eyes and just savored it, I could almost hear the ocean and feel the warm sun on my face. This, ladies and gents, is about as close to Maui as we can get here in Montana.

Coconut Banana Bread


  • 1 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 1/3 cup mashed overripe banana (4-5 bananas medium sized bananas)


  1. Preheat oven to 350°F. Lightly grease a bread pan or two 12 cup standard muffin tins.
  2. In a large bowl, combine flour, baking soda, salt, cinnamon and coconut.
  3. In a separate bowl, cream oil, applesauce, and sugar. Add the eggs, vanilla and bananas. Mix well.
  4. Add the dry ingredients. Mix gently. Do not over-mix. Pour into prepared pan or tins.
  5. Bake 60-65 minutes for a bread pan, or 20-25 minutes for the muffins, or until a toothpick inserted in the center comes out clean.
  6. Let cool for 10 minutes in the pan, then remove to finish cooling on a wire rack. Serve with butter or coconut oil. YUM!

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