Banana Coconut Bread Recipe – Easy Wholewheat Loaf

Last Updated on 4 months by Neha Deshmukh

Banana Coconut Bread Recipe – Easy Wholewheat Loaf

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, while banana muffins are great, sometimes you crave something a little more…substantial. That’s where this Banana Coconut Bread comes in! It’s wonderfully moist, subtly sweet, and packed with flavour – a real hug in a slice. I first made this when I was looking for a healthier bread option, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average banana bread. We’re taking things up a notch with the addition of grated coconut and the goodness of wholewheat flour. It’s a fantastic way to sneak in some extra fibre and nutrients without sacrificing taste. Plus, the coconut adds a lovely tropical twist that just makes it feel a little bit special. It’s perfect for breakfast, a snack, or even a light dessert.

Ingredients

Here’s what you’ll need to whip up a loaf of this deliciousness:

• 1.5 cup wholewheat flour (about 195g)
• 1 cup all-purpose flour (about 120g)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.75 cup brown sugar (about 150g, packed)
• 0.25 tsp salt
• 1 cup grated coconut (about 100g)
• 3 ripe bananas
• 0.75 cup coconut oil, melted (about 170ml)
• 0.75 cup buttermilk (about 180ml)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Wholewheat Flour: I love using wholewheat flour for the added fibre and nutty flavour. It gives the bread a lovely texture. You can substitute up to half of the wholewheat flour with all-purpose flour if you prefer a lighter crumb.
• Coconut Oil: Coconut oil adds a subtle sweetness and keeps the bread incredibly moist. If you don’t have coconut oil, melted butter works beautifully too!
• Buttermilk: Buttermilk is the secret to a tender crumb. It adds a slight tang that balances the sweetness perfectly. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
• Grated Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works well too. The coconut adds a lovely texture and a hint of tropical flavour. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F) and grease a large loaf pan. This is important – nobody wants a stuck loaf!
2. In a large bowl, whisk together the wholewheat flour, all-purpose flour, baking powder, baking soda, brown sugar, salt, and grated coconut. Make sure everything is nicely combined.
3. In a separate jug, mash those ripe bananas really well. Then, mix in the melted coconut oil and buttermilk until everything is smooth and creamy.
4. Now, pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Don’t overmix! A few lumps are okay.
5. Pour the batter into your prepared loaf pan and spread it evenly.

6. Bake for 60-70 minutes, or until a skewer inserted into the centre comes out clean. Keep an eye on it – ovens vary!

7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten and can result in a tough bread.
• Use really ripe bananas. The riper, the sweeter and more flavourful your bread will be. Those spotty bananas are perfect!
• Check for doneness with a skewer. If it comes out with wet batter, bake for a few more minutes and check again.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My family loves adding a handful of chocolate chips to the batter. It’s a classic combination!
• My friend Sarah always adds chopped walnuts or pecans for a bit of crunch.
• For a richer flavour, try using melted dark chocolate instead of some of the coconut oil.

Vegan Adaptation

Want to make this bread vegan? It’s easy! Simply substitute the buttermilk with plant-based buttermilk (almond or soy milk with a tablespoon of lemon juice) and ensure your brown sugar is vegan-friendly.

Gluten-Free Adaptation

If you’re gluten-free, you can use a good quality gluten-free flour blend. I recommend one that contains xanthan gum for best results. You might need to adjust the liquid slightly, so add a tablespoon or two of milk if the batter seems too dry.

Spice Level

Feeling adventurous? Add a teaspoon of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, fragrant twist. A little bit of spice really elevates the flavour!

Festival Adaptations

In India, bread often features in harvest festivals and celebrations. This banana coconut bread would be a lovely addition to a festive spread, especially during Onam or Pongal, offering a sweet treat alongside traditional dishes.

Serving Suggestions

This bread is delicious on its own, but it’s even better with a smear of butter, a dollop of cream cheese, or a drizzle of honey. It also pairs beautifully with a cup of chai!

Storage Instructions

Store the cooled bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Q: What is the best way to ripen bananas for this recipe?

A: The best way is to let them sit at room temperature! You can also speed up the process by placing them in a paper bag with an apple or tomato.

Q: Can I use coconut milk instead of buttermilk?

A: You can, but it will result in a slightly denser bread. If using coconut milk, use the full-fat version for the best results.

Q: Can this bread be frozen?

A: Absolutely! It freezes beautifully. Just make sure it’s completely cooled before wrapping and freezing.

Q: What is the role of grated coconut in this recipe?

A: The grated coconut adds moisture, flavour, and a lovely texture to the bread. It complements the banana perfectly!

Q: How can I tell if the bread is fully baked?

A: The best way is to insert a skewer into the centre. If it comes out clean, it’s done! If not, bake for a few more minutes and check again.