Coconut-Rum Banana Bread

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Gunst
Source: EatingWell Magazine, January/February 2015

Gallery

Read the full recipe after the video.

Recipe Summary

total:
3 hrs 30 mins
Servings:
10
Servings:
10
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

    Advertisement

  • Toast 1/2 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.

Tips

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.

Nutrition Facts

Serving Size: 1 slice
Per Serving:
384 calories; protein 5.3g; carbohydrates 44.2g; dietary fiber 4.2g; sugars 20.4g; fat 20.9g; saturated fat 5.2g; cholesterol 43.3mg; vitamin a iu 155.2IU; vitamin c 4.1mg; folate 14.4mcg; calcium 61.7mg; iron 3.8mg; magnesium 15.8mg; potassium 237.4mg; sodium 240.1mg; added sugar 14g.
Exchanges:

1 starch, 1 fruit, 1 other carbohydrate, 4 fat

Advertisement

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Penelope Wall
Rating: 5 stars
01/29/2018
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! Read More
EatingWell User
Rating: 5 stars
02/26/2015
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 Read More
Kris
Rating: 5 stars
02/28/2021
Yum! I have 4 kids aged 12-19 and we all agreed this was the best banana bread ever! With four kids you know I've made a lot. I used Spelt flour instead of white whole wheat but other than that I didn't change a thing. Love it that this had no white flour and less oil but was still the tastiest banana bread ever! We went to Hawaii 2 years ago and this really tasted like the islands! Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 06/14/2021