25+ Classic Coconut Oil Banana Bread Recipes to Try

Banana bread is a timeless favorite, loved for its moist texture, sweet flavor, and comforting aroma.

But what if you could elevate this classic treat with a healthier twist? Enter coconut oil.

Not only does it replace traditional butter or vegetable oils, but coconut oil adds its own unique flavor and richness to banana bread, creating a soft, tender loaf with a slight coconut aroma.

In this blog, we’ve rounded up 25+ coconut oil banana bread recipes that will inspire you to bake your next loaf with this versatile and nutritious ingredient.

Whether you’re looking for a traditional banana bread recipe, a healthier version with whole grains, or one with exciting additions like nuts, chocolate, or spices, there’s a recipe for everyone here.

From easy, beginner-friendly recipes to those with special twists, you’ll discover how to make banana bread even more irresistible.

So, grab your ripe bananas, coconut oil, and baking essentials, and let’s dive into these mouthwatering coconut oil banana bread recipes!

25+ Classic Coconut Oil Banana Bread Recipes to Try

Incorporating coconut oil into your banana bread recipes brings a new level of flavor, moisture, and nutrition to a beloved classic.

With these 25+ coconut oil banana bread recipes, you can easily find variations to suit any dietary need or taste preference.

Whether you enjoy your banana bread with a hint of cinnamon, packed with juicy blueberries, or topped with crunchy nuts, coconut oil enhances the texture and taste of every bite.

So why not try out a few of these recipes today and experience how coconut oil can transform your banana bread into something extraordinary?

Coconut Oil Banana Bread with Walnuts

This moist coconut oil banana bread recipe is enhanced by the richness of coconut oil and the crunch of walnuts. The subtle coconut flavor pairs beautifully with the ripe bananas, creating a comforting loaf that’s perfect for breakfast, snack time, or a sweet treat. Coconut oil adds a unique depth of flavor and moisture, making this banana bread an instant favorite for coconut lovers.

Ingredients:

• 2 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup sugar (or honey for a healthier option)
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Add the melted coconut oil, sugar, eggs, and vanilla extract to the bananas. Mix until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Slowly incorporate the dry ingredients into the banana mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with walnuts combines the best of both worlds: a deliciously moist, tender crumb and the satisfying crunch of walnuts. The coconut oil not only enhances the flavor but also provides a healthier alternative to butter, making this loaf a great option for those looking for a flavorful twist on the classic banana bread. Whether served with a cup of coffee or as an afternoon snack, this recipe is sure to be a hit in any home.

Coconut Oil Banana Bread with Chocolate Chips

For a rich and decadent treat, this coconut oil banana bread with chocolate chips is the perfect choice. The coconut oil gives it a tender crumb, while the chocolate chips melt beautifully throughout, creating pockets of chocolatey goodness. The ripe bananas ensure the bread remains moist and flavorful, while the hint of coconut adds a subtle tropical touch.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted coconut oil, brown sugar, eggs, and vanilla extract. Stir to combine.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients into the banana mixture, mixing until just combined.
6. Gently fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This coconut oil banana bread with chocolate chips is the ultimate indulgence for chocolate lovers. The natural sweetness of ripe bananas complements the creamy coconut oil and gooey chocolate chips, creating a banana bread that’s both moist and full of flavor. Whether enjoyed as a dessert or a treat during the day, this recipe offers a delightful balance of tropical and chocolatey goodness.

Coconut Oil Vegan Banana Bread

This vegan coconut oil banana bread is dairy-free and egg-free, yet still incredibly moist and flavorful. Coconut oil replaces butter, providing a light coconut flavor that enhances the bananas’ natural sweetness. With simple, wholesome ingredients, this vegan banana bread is perfect for anyone looking for a plant-based version of the classic treat without compromising on taste or texture.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, maple syrup (or agave nectar), and vanilla extract. Mix well.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
5. Gradually add the dry ingredients into the banana mixture, stirring until just combined.
6. If desired, fold in the chopped pecans for added texture.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut oil banana bread offers a wholesome, plant-based version of the beloved classic. The combination of ripe bananas, coconut oil, and maple syrup provides a naturally sweet and moist loaf without the need for dairy or eggs. It’s a perfect choice for vegans or anyone with dietary restrictions, offering a delightful and guilt-free indulgence. Serve it fresh out of the oven, or store it for a few days to enjoy its flavors as it continues to develop.

Coconut Oil Banana Bread with Almond Butter

This coconut oil banana bread with almond butter brings a nutty richness to the classic recipe. The almond butter pairs perfectly with the banana’s natural sweetness and the coconut oil’s subtle tropical flavor, creating a loaf that’s moist, flavorful, and satisfying. Whether enjoyed as a snack or breakfast, this banana bread is an excellent source of healthy fats and protein, making it a wholesome and delicious treat.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Add the melted coconut oil, almond butter, honey (or maple syrup), eggs, and vanilla extract. Stir until everything is fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
6. If using, fold in the sliced almonds for extra crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with almond butter is a flavorful twist on the classic recipe, combining the richness of almond butter with the tropical essence of coconut oil. The result is a tender, moist loaf with a subtle nutty flavor that’s perfect for anyone looking for a nutritious yet indulgent treat. Packed with healthy fats and natural sweetness, this banana bread is a great choice for a breakfast on the go or a post-workout snack.

Coconut Oil Banana Bread with Coconut Flakes

This coconut oil banana bread with coconut flakes offers a delightful coconut flavor in every bite. The shredded coconut adds texture and flavor, while the coconut oil enhances the bread’s moistness and tropical essence. With ripe bananas bringing in natural sweetness, this banana bread is a great way to satisfy a sweet tooth while enjoying the benefits of coconut in multiple forms.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded unsweetened coconut flakes
• 1/4 cup sweetened shredded coconut (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, brown sugar, eggs, and vanilla extract. Mix well until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the shredded coconut flakes.
7. Pour the batter into the prepared loaf pan and sprinkle the sweetened shredded coconut on top (if using).
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil banana bread with coconut flakes is a perfect way to enjoy the tropical flavors of coconut in a moist, tender loaf. The shredded coconut adds both texture and sweetness, while the coconut oil keeps the bread extra soft and flavorful. It’s a great snack or breakfast option that offers the natural sweetness of bananas combined with the richness of coconut. Whether you’re a coconut enthusiast or just looking to try something different, this recipe is sure to be a crowd-pleaser.

Coconut Oil Banana Bread with Chia Seeds

Packed with fiber and omega-3 fatty acids, this coconut oil banana bread with chia seeds is both nutritious and delicious. The coconut oil adds a subtle tropical flavor while keeping the bread moist, and the chia seeds offer a pleasant crunch, enhancing the texture. This healthy, hearty banana bread makes for a great breakfast or snack, delivering both nourishment and satisfaction in every slice.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chia seeds
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the bananas and stir to combine.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon (if using).
5. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the chia seeds.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with chia seeds is a nutritious twist on the classic recipe. The addition of chia seeds not only boosts the bread’s health benefits but also adds a unique texture that makes each bite even more satisfying. Packed with fiber and healthy fats, this banana bread is perfect for those looking to fuel their body with wholesome ingredients while enjoying a delicious treat. Whether served for breakfast or as a snack, this recipe is both nutritious and irresistible.

Coconut Oil Banana Bread with Greek Yogurt

This coconut oil banana bread with Greek yogurt combines the rich, tropical flavor of coconut oil with the creaminess of Greek yogurt for a light yet moist loaf. The yogurt adds a tangy contrast to the sweetness of ripe bananas, resulting in a balanced flavor profile. Perfect for breakfast or an afternoon snack, this bread is packed with protein and healthy fats, making it a great option for a nourishing treat.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup Greek yogurt
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix until smooth and well-combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts or almonds (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil banana bread with Greek yogurt is an excellent choice for anyone looking for a moist, flavorful, and healthy banana bread. The Greek yogurt adds a rich creaminess and a protein boost, while the coconut oil enhances the flavor with its subtle tropical notes. With its soft crumb and slight tang, this bread is both satisfying and nourishing, making it a great option for breakfast or as a mid-day snack.

Coconut Oil Banana Bread with Pumpkin

This coconut oil banana bread with pumpkin is a fall-inspired twist on the classic recipe. The addition of pumpkin purée adds richness, moisture, and a subtle earthy sweetness to the bread, while the coconut oil gives it a light, tropical flavor. Perfect for chilly mornings or autumn afternoons, this loaf brings together the comforting flavors of banana and pumpkin in one delicious treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup pumpkin purée
• 1/2 cup brown sugar or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, pumpkin purée, brown sugar (or maple syrup), eggs, and vanilla extract. Mix until everything is well-combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
6. Fold in the chopped pecans or walnuts (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 into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil banana bread with pumpkin is a cozy, fall-inspired treat that combines the best of both worlds—banana and pumpkin. The coconut oil adds a light richness, while the pumpkin gives the bread an extra layer of moisture and flavor. Perfect for those crisp autumn mornings or as an afternoon snack, this bread is sure to become a favorite during the fall season.

Coconut Oil Banana Bread with Cinnamon Swirl

This coconut oil banana bread with a cinnamon swirl offers a delightful combination of sweet banana bread and the warming spice of cinnamon. The coconut oil ensures the bread is moist, while the cinnamon swirl adds a touch of indulgence without overwhelming the natural flavors of the bananas. It’s perfect for anyone who loves a little extra flavor in their banana bread, making it a delicious treat for breakfast or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup sugar or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar (for cinnamon swirl)
• 1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, sugar (or honey), eggs, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small bowl, combine the brown sugar and cinnamon to make the cinnamon swirl.
7. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture on top.
8. Add the remaining batter on top and swirl the cinnamon-sugar mixture into the batter using a knife or skewer.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil banana bread with cinnamon swirl offers a delightful twist on the classic recipe, elevating it with a sweet, spicy swirl that complements the bananas perfectly. The coconut oil keeps the bread incredibly moist, while the cinnamon-sugar swirl provides a warm, aromatic touch. Whether served for breakfast, dessert, or an afternoon snack, this recipe delivers both comfort and indulgence with every slice.

Coconut Oil Banana Bread with Chia Seeds

This coconut oil banana bread with chia seeds is a nutrient-packed version of the classic banana bread. The addition of chia seeds boosts the bread with extra fiber, omega-3 fatty acids, and antioxidants, making this loaf a wholesome choice for a healthy breakfast or snack. The coconut oil ensures that the bread is wonderfully moist, while the ripe bananas provide natural sweetness, making this recipe both nutritious and delicious.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chia seeds
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Stir until combined.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
6. Fold in the chia seeds and chopped walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with chia seeds is not only packed with flavor but also with health benefits. The chia seeds add a nice crunch and provide a boost of healthy fats, fiber, and protein. The coconut oil ensures the bread stays moist and fragrant, while the bananas keep it naturally sweet. This recipe is a great option for anyone looking to enjoy a healthier version of banana bread without compromising on taste.

Coconut Oil Banana Bread with Almond Flour

For those following a gluten-free diet, this coconut oil banana bread with almond flour is the perfect alternative to traditional banana bread. Almond flour adds a nutty flavor and a slightly denser texture, while the coconut oil keeps the bread moist and soft. This gluten-free banana bread is just as delicious as its flour-based counterpart, with the added benefit of being lower in carbohydrates and rich in healthy fats.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped almonds or walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with almond flour is the ideal gluten-free option for anyone craving a soft, flavorful loaf. The almond flour gives the bread a wonderful, nutty flavor, while the coconut oil ensures it stays moist. The sweetness from the bananas and honey, combined with the slight crunch of chopped almonds, makes this banana bread a satisfying treat. It’s a great way to enjoy banana bread without the gluten or extra carbs!

Coconut Oil Banana Bread with Dark Chocolate Chips

For chocolate lovers, this coconut oil banana bread with dark chocolate chips is a decadent treat. The rich, slightly bitter dark chocolate pairs perfectly with the natural sweetness of the ripe bananas. The coconut oil not only enhances the flavor with its tropical notes but also ensures the bread stays moist and tender. This banana bread makes an indulgent breakfast, snack, or dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the melted coconut oil, brown sugar (or maple syrup), eggs, and vanilla extract. Mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the dark chocolate chips and chopped walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut oil banana bread with dark chocolate chips is a rich and flavorful treat that will satisfy any sweet tooth. The coconut oil brings moisture and a subtle tropical flavor, while the dark chocolate chips add a touch of indulgence without overpowering the banana flavor. With the option to add walnuts for extra texture and flavor, this banana bread is perfect for dessert or a special breakfast treat.

Coconut Oil Banana Bread with Coconut Flakes

This coconut oil banana bread with coconut flakes is a tropical-inspired treat that combines the natural sweetness of ripe bananas with the rich flavor of coconut. The coconut oil ensures the bread is moist and fragrant, while the coconut flakes give it a delightful texture and extra coconut flavor. This loaf is perfect for those who love coconut and want a subtly sweet, moist banana bread to enjoy at any time of the day.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut flakes
• 1/4 cup chopped macadamia nuts or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut flakes and chopped nuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with coconut flakes brings a taste of the tropics into your kitchen. The addition of shredded coconut enhances the overall coconut flavor and gives the bread a lovely texture, making each bite a delightful experience. Perfect for breakfast, a snack, or even a dessert, this banana bread is sure to be a crowd-pleaser, especially for those who enjoy coconut-flavored treats.

Coconut Oil Banana Bread with Pumpkin Spice

This coconut oil banana bread with pumpkin spice offers a warm, comforting flavor that’s perfect for fall or any time you crave cozy, spiced treats. The banana adds sweetness and moisture, while the coconut oil creates a soft, tender texture. The pumpkin spice blend of cinnamon, nutmeg, and cloves brings out the flavors of the bananas, making this banana bread an aromatic delight.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract. Stir to combine.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped pecans or walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with pumpkin spice brings an inviting aroma and flavor that’s perfect for the cooler months. The combination of coconut oil and pumpkin spice creates a moist and comforting loaf, while the bananas add just the right amount of sweetness. This easy-to-make recipe will fill your kitchen with warmth and is ideal for any cozy gathering or as a quick breakfast or snack.

Coconut Oil Banana Bread with Blueberries

Coconut oil banana bread with blueberries is a fresh, fruity twist on the classic banana bread recipe. The combination of ripe bananas and juicy blueberries creates a deliciously moist and flavorful loaf. The coconut oil provides a soft texture and enhances the natural sweetness of the fruit, while the blueberries burst in every bite, adding a tangy balance to the sweetness of the bananas.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/4 cup lemon zest (optional for extra flavor)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Stir to combine.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries (if using frozen blueberries, do not thaw them) and lemon zest (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut oil banana bread with blueberries is a deliciously moist and flavorful variation of traditional banana bread. The sweet bananas pair beautifully with the tangy blueberries, creating a balanced loaf that’s perfect for breakfast or as a mid-day snack. The coconut oil ensures a tender crumb, and the burst of blueberries in each bite will leave you wanting more. This is a great way to incorporate fresh fruit into your baking while enjoying a classic treat with a twist.

Note: More recipes are coming soon!