25+ Healthy Coconut Oil Banana Bread Recipes for Every Taste

Banana bread is a beloved staple in many kitchens, known for its warm, comforting flavors and delightful aroma.

But have you ever tried making it with coconut oil?

This healthy fat not only enhances the bread’s moisture and richness but also adds a subtle tropical twist that pairs beautifully with the natural sweetness of ripe bananas.

In this blog post, we’ve gathered over 25 coconut oil banana bread recipes that cater to every taste and dietary preference.

Whether you’re a fan of chocolate, nuts, or spices, you’ll find a delightful recipe that inspires you to whip up this classic treat.

Get ready to experience banana bread like never before!

25+ Healthy Coconut Oil Banana Bread Recipes for Every Taste

Incorporating coconut oil into your banana bread recipes opens up a world of flavors and health benefits.

From gluten-free options to indulgent chocolate treats, these 25+ recipes are sure to satisfy your cravings while providing nutritious alternatives to traditional banana bread.

The versatility of coconut oil allows you to experiment with various ingredients, making each loaf uniquely yours.

So, whether you’re baking for a special occasion or simply treating yourself to a comforting snack, we hope you find the perfect recipe to enjoy.

Don’t forget to share your creations with family and friends—they might just request a slice or two!

Here are three delicious coconut oil banana bread recipes for you to try.

Each recipe includes a detailed summary, ingredients, instructions, and a thoughtful conclusion.

Coconut Oil Chocolate Chip Banana Bread

This coconut oil chocolate chip banana bread combines the natural sweetness of ripe bananas with the richness of dark chocolate chips. Using coconut oil instead of butter not only makes it dairy-free but also adds a subtle coconut flavor that beautifully complements the bananas. This recipe is perfect for breakfast, a snack, or dessert, and it’s sure to be a hit with the whole family.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil. Mix well.
3. Add the brown sugar, granulated sugar, eggs, and vanilla extract. Stir until fully incorporated.
4. Sprinkle the baking soda and salt over the mixture, then mix until combined.
5. Gradually add the flour, stirring until just combined. Do not overmix.
6. Gently fold in the dark chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil chocolate chip banana bread is not only a delightful treat but also a wholesome option for breakfast or an afternoon snack. The combination of chocolate and banana creates a rich and satisfying flavor profile, making it hard to resist. The use of coconut oil not only enhances the taste but also provides a healthier alternative to traditional butter. Enjoy a slice on its own, or serve it warm with a spread of peanut butter for an extra indulgence. You’ll find that this recipe quickly becomes a staple in your baking repertoire!

Coconut Oil Walnut Banana Bread

This recipe for coconut oil walnut banana bread is a classic twist on traditional banana bread, incorporating the crunchy texture of walnuts. The coconut oil adds moisture and a hint of coconut flavor, while the walnuts provide a satisfying crunch. Perfect for breakfast or as a wholesome snack, this banana bread is sure to impress anyone who takes a bite.

Ingredients:

• 4 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 3/4 cups all-purpose flour
• 1 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas and melted coconut oil until smooth.
3. Stir in the brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the chopped walnuts gently.
7. Pour the batter into the prepared loaf pan and level the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil walnut banana bread is a delightful way to enjoy the classic flavors of banana bread with an added texture from the walnuts. The healthy fats from coconut oil and the nutrients from walnuts make this a nutritious choice for breakfast or a snack. This recipe is versatile, allowing you to swap walnuts for your favorite nuts or even add chocolate chips for an extra treat. Once you bake this bread, the wonderful aroma will fill your kitchen, creating an irresistible atmosphere that will make everyone eager to try a slice.

Coconut Oil Maple Banana Bread

This coconut oil maple banana bread offers a delightful twist by incorporating pure maple syrup as a natural sweetener. The combination of ripe bananas and maple syrup results in a moist, flavorful bread that is perfect for any time of day. The use of coconut oil not only enhances the flavor but also adds a lovely tropical note to the bread. This recipe is great for those seeking a healthier alternative without sacrificing taste.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas with melted coconut oil and maple syrup. Stir until well mixed.
3. Add the eggs and vanilla extract, mixing until fully combined.
4. Sprinkle the baking soda, salt, and cinnamon (if using) into the mixture, and mix well.
5. Gradually incorporate the whole wheat flour, stirring until just combined. Avoid overmixing.
6. Pour the batter into the prepared loaf pan, smoothing out the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Coconut oil maple banana bread is not only a delicious treat but also a healthier option thanks to the use of maple syrup instead of refined sugar. The natural sweetness of the bananas, combined with the rich flavor of maple syrup, creates a moist and flavorful loaf that is perfect for breakfast or a midday snack. This recipe is simple to make and can be customized by adding nuts or dried fruits for additional texture. Enjoy a slice fresh from the oven, or toast it for a warm, comforting experience. Whether you’re serving it to family or enjoying it solo, this banana bread is sure to become a favorite!

Coconut Oil Pineapple Banana Bread

This coconut oil pineapple banana bread combines the tropical flavors of ripe bananas and fresh pineapple for a refreshing twist on the classic recipe. The coconut oil adds a subtle richness, while the pineapple keeps the bread moist and adds a hint of tartness. Perfect for breakfast or as a midday treat, this bread is sure to transport your taste buds to a sunny paradise.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup crushed pineapple, drained
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil, mixing well.
3. Stir in the brown sugar, granulated sugar, eggs, and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the crushed pineapple and cinnamon (if using) gently.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil pineapple banana bread is a delightful and unique addition to your baking repertoire. The combination of banana and pineapple creates a moist, flavorful loaf that feels light and refreshing. This recipe is perfect for using up overripe bananas while also incorporating the sweetness of pineapple. Serve it for breakfast, as a snack, or even as a dessert; it’s versatile enough to fit any occasion. Enjoy this tropical treat, and watch it disappear quickly at your next gathering!

Coconut Oil Almond Flour Banana Bread

This coconut oil almond flour banana bread is a gluten-free option that doesn’t compromise on flavor. The use of almond flour provides a nutty flavor and a tender crumb, while coconut oil keeps the bread moist. This recipe is perfect for those following a gluten-free diet, and it’s packed with nutrients, making it a wholesome choice for breakfast or a snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups almond flour
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the mashed bananas and melted coconut oil, mixing until smooth.
3. Add the honey (or maple syrup), eggs, and vanilla extract, stirring until well combined.
4. In a separate bowl, whisk together the baking soda, salt, almond flour, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Coconut oil almond flour banana bread offers a delicious gluten-free alternative that is both satisfying and nutritious. The natural sweetness from the bananas combined with honey or maple syrup makes this bread delightful without being overly sweet. Enjoy it as a breakfast item, paired with yogurt, or as a nutritious snack throughout the day. This recipe is not only easy to make, but it also provides an excellent way to include more healthy fats and nutrients in your diet. You’ll love how moist and flavorful this bread turns out!

Coconut Oil Zucchini Banana Bread

This coconut oil zucchini banana bread is a fantastic way to sneak some extra veggies into your diet without sacrificing taste. The addition of grated zucchini keeps the bread incredibly moist, while the bananas add natural sweetness. Perfect for breakfast or as a healthy snack, this recipe is a great option for using up both overripe bananas and extra zucchini from your garden.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup grated zucchini (squeezed dry)
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil, mixing until smooth.
3. Stir in the brown sugar, granulated sugar, eggs, and vanilla extract until fully combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
6. Gently fold in the grated zucchini, cinnamon (if using), and nuts or chocolate chips (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil zucchini banana bread is a deliciously moist and flavorful option that cleverly incorporates vegetables into a sweet treat. This recipe provides a fantastic way to use up excess zucchini while also enjoying the sweetness of bananas. It’s a versatile recipe that can be enjoyed for breakfast, as a snack, or even as a dessert. Serve it warm with a smear of almond butter for an extra boost of flavor and nutrition. This delightful bread is sure to become a favorite in your household, and you might just find yourself making it regularly!

Coconut Oil Chocolate Chip Banana Bread

Indulge in this decadent coconut oil chocolate chip banana bread that satisfies any sweet tooth. The combination of ripe bananas, rich chocolate chips, and the tropical essence of coconut oil makes this recipe a must-try. Perfect for breakfast, dessert, or an afternoon treat, this banana bread brings comfort and joy in every slice.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Fold in the chocolate chips and cinnamon (if using) gently.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil chocolate chip banana bread is an irresistible treat that combines the beloved flavors of chocolate and banana in a moist, tender loaf. The use of coconut oil adds a subtle richness and enhances the overall flavor, making it perfect for any chocolate lover. Whether you serve it warm, straight from the oven, or toasted with a bit of butter, this banana bread is sure to please everyone. It’s an excellent choice for brunches, snack time, or even as a dessert. You’ll find that this recipe becomes a go-to favorite for gatherings or cozy nights at home!

Coconut Oil Maple Walnut Banana Bread

Experience the warm flavors of fall with this coconut oil maple walnut banana bread. The rich taste of maple syrup complements the sweetness of bananas, while the crunchy walnuts add a delightful texture. This recipe is not only simple to prepare but also offers a wholesome and satisfying option for breakfast or an afternoon snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup walnuts, chopped
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil, stirring until well blended.
3. Add the maple syrup, eggs, and vanilla extract, mixing until thoroughly combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be cautious not to overmix.
6. Gently fold in the chopped walnuts and cinnamon (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil maple walnut banana bread is a deliciously hearty and flavorful option that combines the sweetness of bananas with the nutty crunch of walnuts and the rich taste of maple syrup. This recipe not only provides a satisfying breakfast or snack but also makes your kitchen smell heavenly while it bakes. The perfect balance of flavors ensures that every slice is enjoyed, making it a great addition to your recipe collection. Serve it warm or at room temperature; it’s sure to become a beloved favorite for family and friends alike!

Coconut Oil Pumpkin Banana Bread

Combine the best of both worlds with this coconut oil pumpkin banana bread! This recipe incorporates pumpkin puree, making it a perfect treat for fall, while still celebrating the beloved flavors of banana bread. The result is a moist, flavorful loaf that is packed with nutrients and spices, perfect for breakfast or a cozy dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
• 1/2 cup chocolate chips or nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil, mixing until smooth.
3. Stir in the brown sugar, granulated sugar, eggs, vanilla extract, and pumpkin puree until fully combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and pumpkin spice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
6. If desired, fold in the chocolate chips or nuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil pumpkin banana bread is a delightful fall-inspired treat that brings together the flavors of two beloved ingredients: banana and pumpkin. The combination results in a moist and flavorful loaf that is perfect for breakfast, a snack, or even dessert. It’s packed with nutrients and is a great way to use up ripe bananas and leftover pumpkin puree. Enjoy this bread warm, perhaps with a spread of butter or cream cheese, for an indulgent experience. With its inviting aroma and delicious taste, this recipe is sure to become a seasonal favorite for years to come!

Coconut Oil Peanut Butter Banana Bread

Satisfy your cravings with this delicious coconut oil peanut butter banana bread. The rich flavor of peanut butter adds a creamy texture that pairs perfectly with the sweetness of ripe bananas. This recipe is not only simple to make but also offers a satisfying treat that’s perfect for breakfast or as a snack anytime throughout the day. Whether enjoyed warm or at room temperature, this banana bread is sure to please!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped peanuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, and peanut butter, mixing until smooth.
3. Add the brown sugar, granulated sugar, eggs, and vanilla extract, stirring until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. If desired, fold in the chopped peanuts for added crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil peanut butter banana bread is a delightful fusion of flavors that makes it a fantastic choice for breakfast or an afternoon snack. The peanut butter adds a rich creaminess that complements the natural sweetness of the bananas beautifully. This bread not only tastes amazing but also provides a good dose of protein and healthy fats, making it a satisfying option to keep you energized throughout the day. Serve it warm with a dollop of extra peanut butter on top for an indulgent treat that will leave you coming back for seconds!

Coconut Oil Berry Banana Bread

Brighten up your day with this vibrant coconut oil berry banana bread! Bursting with the flavors of fresh berries, this recipe adds a refreshing twist to the classic banana bread. The combination of ripe bananas and mixed berries makes for a colorful and nutritious loaf that’s perfect for breakfast, brunch, or as a delightful snack. Enjoy a slice with a cup of tea or coffee, and let the flavors transport you to a sunny day!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup mixed berries (fresh or frozen; blueberries, raspberries, or strawberries)
• 1 tablespoon flour (for coating the berries)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the granulated sugar, eggs, and vanilla extract until well blended.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a small bowl, toss the mixed berries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the batter.
7. Gently fold the coated berries into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil berry banana bread is a delightful and colorful twist on the classic recipe. The addition of fresh or frozen berries not only enhances the flavor profile but also adds a burst of antioxidants and vitamins. This bread is perfect for sharing at brunch or enjoying as a healthy snack throughout the day. The combination of flavors is both refreshing and satisfying, making it a wonderful way to use up overripe bananas. Whether you enjoy it plain or spread with a little butter or cream cheese, this berry banana bread will quickly become a favorite!

Coconut Oil Zucchini Banana Bread

Enjoy the wholesome goodness of this coconut oil zucchini banana bread, a perfect way to sneak some veggies into your diet! This recipe combines the natural sweetness of ripe bananas with the moisture of grated zucchini, creating a tender and flavorful loaf. Ideal for breakfast or as a healthy snack, this bread is sure to be a hit with both kids and adults. Each slice is packed with nutrients, making it a guilt-free indulgence.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the granulated sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the grated zucchini and cinnamon (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil zucchini banana bread is a fantastic way to enjoy the benefits of both bananas and zucchini in one delicious loaf. The zucchini adds moisture without overpowering the banana flavor, making it a perfect choice for those who want to incorporate more vegetables into their diet. This bread is incredibly versatile; enjoy it as a healthy breakfast option or a mid-afternoon snack. It’s a great way to use up any excess zucchini from your garden, and its delightful flavor will have everyone asking for seconds. You can feel good about serving this nutritious and tasty bread to family and friends alike!

Coconut Oil Chocolate Chip Banana Bread

Indulge your sweet tooth with this decadent coconut oil chocolate chip banana bread! The rich, gooey chocolate chips melt into the warm banana bread, creating a delightful contrast with the moist banana flavor. This recipe is perfect for dessert or a special treat, and it’s incredibly easy to make. Whether you’re serving it at a gathering or enjoying a slice at home, this chocolate chip banana bread is sure to impress everyone.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the brown sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips gently to ensure they are evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil chocolate chip banana bread is a luscious treat that combines the delightful flavors of bananas and chocolate. This recipe strikes the perfect balance between sweetness and richness, making it an ideal dessert or snack option. It’s perfect for sharing at gatherings, or you can keep it all to yourself—no judgment here! Enjoy it fresh out of the oven or toasted with a pat of butter for an extra indulgent experience. This recipe will become a staple in your baking repertoire, bringing joy to both kids and adults alike!

Coconut Oil Cinnamon Swirl Banana Bread

Elevate your banana bread experience with this delightful coconut oil cinnamon swirl banana bread! With a fragrant cinnamon swirl running through the moist banana bread, each slice is a warm hug on a plate. This recipe is perfect for those chilly mornings when you want something comforting yet delicious. The combination of sweet bananas and aromatic cinnamon creates a delightful flavor that will have your family coming back for more!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 1/2 cups all-purpose flour
• 1 tablespoon cinnamon
• 1/4 cup brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the granulated sugar, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a small bowl, combine the cinnamon and brown sugar. Set aside.
7. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon mixture over it. Pour the remaining batter on top, followed by the rest of the cinnamon mixture.
8. Use a knife to gently swirl the batter, creating a marbled effect.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil cinnamon swirl banana bread brings a delightful twist to the classic recipe. The warm spices combined with the sweet banana flavor create an inviting aroma that fills your kitchen while baking. Perfect for breakfast with a cup of coffee or as an afternoon snack, this banana bread is sure to become a favorite in your home. Each bite offers a wonderful balance of sweetness and spice, making it a perfect treat to share with family and friends. Don’t be surprised if it disappears quickly—everyone will be asking for seconds!

Coconut Oil Almond Flour Banana Bread

For those looking for a gluten-free option, this coconut oil almond flour banana bread is a must-try! Using almond flour not only makes this recipe gluten-free but also adds a wonderful nutty flavor and moist texture. This bread is perfect for breakfast or as a healthy snack throughout the day. Packed with protein and healthy fats from the almond flour, it’s a nutritious option that doesn’t skimp on taste.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 2 cups almond flour
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas and melted coconut oil until smooth.
3. Stir in the honey or maple syrup, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the baking soda, baking powder, salt, almond flour, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut oil almond flour banana bread is a delightful and healthy alternative for those who are gluten-sensitive or looking to incorporate more nutritious ingredients into their diet. The almond flour gives the bread a rich, nutty flavor, while the ripe bananas provide natural sweetness. This bread is not only easy to make but also versatile—enjoy it plain, toasted with a bit of almond butter, or as a base for your favorite toppings. Each slice is a nutritious treat that can help fuel your day while satisfying your cravings for something sweet. This recipe is bound to become a go-to in your baking collection!

Note: More recipes are coming soon!