Banana Coconut Bread


Banana bread is such an old standby, isn’t it? It’s one of the very first things I ever baked, using my mom’s old copy of the Better Homes and Gardens New Cookbook — the one with the checked cover and the three-ring binder format.

Banana bread never loses its appeal for me, but sometimes, I do feel the need to tweak it just a little. I’ve replaced the eggs with flax seed, added chocolate, used gluten-free flour…everything. And it always holds up.

This version cuts the shortening in favor of using applesauce, which brings a great moisture and a little more sweetness. It also adds a little surprise in the form of shredded coconut — half because I thought a little tropical flair might be fun, and half because I have a lot of coconut to use up.

This is delicious on its own, turned into French toast, or just slathered with butter (or peanut butter!). Whatever way you serve it, you really can’t go wrong.

Banana Coconut Bread
Author: Kate Wutz
An easy, customizable tropical banana bread that also happens to be oil-free.
  • 1/2 cup unsweetened applesauce
  • 1/3 cup brown sugar
  • 2 eggs
  • 3 bananas, mashed
  • 1 3/4 cup flour (gluten-free, if preferred)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup shredded unsweetened coconut
  1. Preheat oven to 350. Grease a 9×5 loaf pan. Set aside.
  2. Beat together applesauce and brown sugar until well incorporated. Beat in eggs one at a time. Combine flour, baking powder and salt in a bowl, then stir flour mixture into the applesauce mixture in phases, alternating with the banana. Gently stir in the coconut.
  3. Pour into prepared loaf pan and bake at 350 for 45-55 minutes, or until a toothpick or tester inserted in the center comes out clean. Cool in pan for about 10 minutes, then remove and allow to cool completely on a rack.



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