Enjoy the comforting smell and rich taste of homemade banana nut bread made with coconut oil. This recipe offers a healthier twist on a classic treat, combining ripe bananas with coconut oil for a moist, delicious bread that's perfect for any occasion.
Ingredients
- Ripe Bananas: Use 3-4 overripe bananas for maximum sweetness and flavor.
- Coconut Oil: 1/2 cup, melted. This adds moisture and a subtle tropical flavor.
- All-Purpose Flour: 2 cups, sifted to ensure a light, fluffy texture.
- Baking Soda: 1 teaspoon, for leavening and helping the bread rise.
- Salt: 1/2 teaspoon, to enhance and balance the sweetness.
- Brown Sugar: 3/4 cup, packed. Adds a rich, caramel-like sweetness.
- Eggs: 2 large, at room temperature. These provide structure and richness.
- Vanilla Extract: 1 teaspoon, for a warm, sweet undertone.
- Chopped Walnuts: 1 cup, toasted for extra crunch and flavor. You can substitute or mix with other nuts like pecans.
- Cinnamon: 1 teaspoon, for a warm spice that complements the banana flavor.
- Optional Add-ins: Chocolate chips, dried fruits, or shredded coconut can be added for extra flavor and texture.
Preparation Notes
- Ensure the bananas are thoroughly mashed for a consistent texture.
- Melt the coconut oil and let it cool slightly before mixing with other ingredients to prevent curdling.
- Toasting the nuts enhances their flavor and adds a satisfying crunch to the bread.
Preparation
Preheat the Oven
Set your oven to 350°F (175°C). Ensuring the oven is fully preheated before baking is crucial for an even rise.
Prepare the Loaf Pan
- Grease a 9x5 inch loaf pan with butter or non-stick cooking spray to prevent sticking.
- Alternatively, line the pan with parchment paper, leaving some overhang on the sides for easy removal.
Mash the Bananas
In a large mixing bowl, peel and thoroughly mash 3-4 overripe bananas until smooth. This can be done using a fork, potato masher, or electric mixer. Ensure there are no large lumps for a uniform texture.
Combine Wet Ingredients
Melt 1/2 cup of coconut oil and allow it to cool slightly.
In a separate bowl, beat 2 large eggs at room temperature until light and frothy. Room temperature eggs mix more easily into the batter.
Add the cooled melted coconut oil, 3/4 cup of packed brown sugar, and 1 teaspoon of vanilla extract to the beaten eggs. Mix until well combined.
Pour this mixture into the bowl with the mashed bananas and stir until fully incorporated.
Mix Dry Ingredients
In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Sifting helps to remove any lumps and ensures the ingredients are well aerated and mixed.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in Nuts
Gently fold in 1 cup of toasted, chopped walnuts, ensuring they are evenly distributed throughout the batter. You can also add optional ingredients like chocolate chips, dried fruits, or shredded coconut at this stage.
Pour Batter into Pan
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Smooth the top for an even bake.
Baking
Place in Oven
- Position the loaf pan in the center of the preheated oven to ensure even heat distribution.
- Avoid placing the pan too close to the sides or back of the oven, which can cause uneven baking.
Bake the Bread
- Bake the banana nut bread for 60-70 minutes. Baking times can vary depending on your oven, so it's essential to check for doneness as you approach the end of the suggested baking time.
- To check for doneness, insert a toothpick or cake tester into the center of the bread. If it comes out clean or with only a few moist crumbs clinging to it, the bread is done.
- If the toothpick comes out with wet batter, continue baking for another 5-10 minutes and check again.
Monitor Browning
Keep an eye on the bread as it bakes. If the top is browning too quickly, tent it loosely with aluminum foil to prevent it from burning. This will allow the center to bake fully without over-browning the top.
Remove from Oven
- Once the bread is fully baked, remove the loaf pan from the oven and place it on a wire rack.
- Let the bread cool in the pan for about 10 minutes. This short cooling period helps the bread set and makes it easier to remove from the pan.
Cool Completely
- After 10 minutes, gently run a knife around the edges of the bread to loosen it from the pan if needed.
- Carefully lift the bread out of the pan using the parchment paper overhang, or invert the pan to release the loaf.
- Place the bread on a wire rack to cool completely before slicing. Cooling the bread allows the flavors to develop fully and makes it easier to slice without crumbling.
Baking Tips
- Ensure the oven is fully preheated before placing the batter inside to guarantee an even rise.
- Use a light-colored metal loaf pan for more even baking and less risk of burning the bread's edges.
- Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations and affect the bread's rise.
Enjoying Your Creation
- Once the bread is completely cooled, slice it with a serrated knife to prevent squishing the loaf.
- Enjoy the banana nut bread on its own, or spread with butter, cream cheese, or your favorite topping.
Conclusion
Banana nut bread with coconut oil is a delicious, healthy twist on a classic favorite. This easy recipe ensures a moist, flavorful loaf with a subtle tropical taste. Perfect for beginners, it’s versatile - add chocolate chips, dried fruits, or nut butter for extra flavor. Enjoy the satisfaction of baking a wholesome treat at home, whether you share it or savor it yourself. Happy baking!
