Coconut banana bread that is actually healthy!

This recipe has whole wheat flour, coconut oil, coconut sugar, and almond
milk yet still tastes decadent.

Course Breakfast
Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes
Total Time 1 hour

Servings 16 Slices
Calories 183 kcal

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

Instructions
1. 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.
2. Mix flour, baking soda, baking powder, coconut, cinnamon, and salt together in a medium sized bowl. Set aside.
3. 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.
4. 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.
5. 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.
6. Remove from oven and let cool in pan for 10 minutes before removing and cooling fully on a wire rack.
7. 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.
8. Drizzle glaze over bread and then let sit for 10 minutes before cutting to allow the glaze to harden somewhat.
Slice and serve.

Recipe 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 Facts
Amount Per Serving
Calories 183 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 172mg 7%
Potassium 149mg 4%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%

Vitamin A 0.9%
Vitamin C 2.3%
Calcium 3.2%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie
diet.