ripe banana skins

Banana Coconut Bread

coconut banana bread

This recipe for banana coconut bread is a delicious solution when I find I have a surplus of very ripe bananas. It uses coconut and spelt flours but whole wheat or other flours would also work.

I also regularly make this with 100% spelt flour and substitute apple puree in place of bananas. Adding cinnamon, cranberries or raisins, also works as well as using chicory in place of coffee.


Wet ingredients:

  • 4 or 5 mashed very ripe bananas
  • 2 tbsp ground flax seeds
  • 1/3 cup black coffee
  • 1/3 cup coconut oil
  • 1 tbsp blackstrap molasses
  • 2 tsp pure vanilla extract

Dry ingredients:

  • 1/4 cup crumbled pecans/walnuts
  • 2 tbsp of coconut flakes
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 cups spelt flour
  • 1/2 cup of oat flakes


  1. Preheat the oven to 180°C (350°F).
  2. Lightly grease a 9 x 5-inch loaf pan and set aside.
  3. In a large bowl mash the bananas until almost smooth.
  4. Stir the wet ingredients into the banana and mix well.
  5. One by one, stir the dry ingredients into the wet mixture, keep stirring until there are no flour patches at the bottom of the bowl.
  6. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
  7. Bake for 45 to 55 minutes or until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  8. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove from the pan, placing it directly onto the cooling rack until completely cooled.
  9. Once cooled your banana coconut bread is ready to slice. It will keep in the fridge for 3 to 4 days, or it can be frozen for 4 to 6 weeks

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