any coconut oil fans out there? being vietnamese, i have been eating coconut, drinking coconut water, using coconut sauces, putting coconut in desserts all my life. however, this banana bread is my first foray into using coconut oil and so far, i am not disappointed. no sir – not one bit.
there’s no butter or conventional cooking oils in this recipe. instead, the combination of coconut oil and greek yogurt keeps this bread moist and not too dense. if you love banana bread, this recipe is truly stellar.
(the most gorgeous) BANANA BREAD
1 1/2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup virgin coconut oil
1/2 cup 2% or full fat greek yogurt
1 cup brown sugar
2-3 medium-size bananas (depending on how much banana you like)
-Heat oven to 350. Line a loaf pan with parchment paper.
-In a small bowl, sift together the flour, baking soda, baking powder and salt – set aside.
-In a separate bowl, beat the coconut oil on medium-low until soft – should only about 30 seconds. Then, add the greek yogurt and beat until completely blended.
-Next, add the brown sugar, continuing to mix until fluffy. Add the egg and bananas, mix until combined. At this point, the batter probably looks kind of gross – don’t worry about!
-With your mixer still going, add the dry ingredients slowly – blend until completely combined.
-Pour into the loaf pan. Bake for 50-55 minutes. The bread is done when a skewer stuck in the middle comes out clean.