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Coconut-Rum Banana Bread
Coconut-Rum Banana Bread
2 Reviews
From: EatingWell Magazine, January/February 2015
In this island-inspired whole-wheat banana bread recipe, coconut, brown sugar and ginger come together for a wonderful twist to make this our new favorite healthy quick bread.
- By: Kathy Gunst EatingWell Recipe Contributor
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup unsweetened coconut chips (see Tip) or flakes plus 2 tablespoons, divided
- 1½ cups mashed very ripe bananas (about 3 medium)
- 2 large eggs
- ⅔ cup canola oil or melted coconut oil
- ⅔ cup packed light brown sugar
- ¼ cup dark or light rum or pineapple juice
- 2 tablespoons unsalted butter, melted
- ½ teaspoon pure vanilla extract
- 2 cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ teaspoon ground ginger
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Toast ½ cup coconut. Whisk bananas, eggs, oil, brown sugar, rum (or juice), butter and vanilla in a large bowl. Fold in toasted coconut. Whisk dry ingredients in another bowl; gently stir into the wet ingredients until just combined. Pour the batter into the pan and sprinkle the 2 tablespoons coconut on top.
- Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
- Serving size: 1 slice
- Per serving: 384 calories; 21 g fat(5 g sat); 4 g fiber; 44 g carbohydrates; 5 g protein; 14 mcg folate; 43 mg cholesterol; 20 g sugars; 14 g added sugars; 155 IU vitamin A; 4 mg vitamin C; 62 mg calcium; 4 mg iron; 240 mg sodium; 237 mg potassium
- Nutrition Bonus: Iron (22% daily value)
- Carbohydrate Servings: 3
- Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 4 fat
Reviews 2
January 29, 2018
By: Penelope Wall
Yum, I love the coconut flavors in this banana bread recipe. We have an egg allergy in our family, so I replaced the eggs with chia eggs (1 tablespoon chia seeds + 3 tablespoons water for each egg in the recipe, let the mixture sit for about 15 minutes before stirring in). I also made muffins instead of a loaf. 400 degrees for 20 minutes. They came out great!
February 26, 2015
By: EatingWell User
The absolute BEST banana bread ever!
I tweaked this recipe and used coconut cream instead of oil and adjusted the sugar content to taste. Added spiced rum. I used toasted coconut flakes. Absolutely the best.
Pros: Makes beautiful giant muffins!
Cons: Needs coconut cream
