Coconut-Rum Banana Bread

Name: Coconut-Rum Banana Bread
Total time: 3 h 30 min
Ingredients: ½ cup unsweetened coconut chips (see Tip) or flakes plus 2 tablespoons, divided; 1 ½ 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; 1 ½ teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ¾ teaspoon ground ginger

Rating: 5 stars

2 Ratings
2 Reviews

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

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Read the full recipe after the video.

Recipe Summary

total:

3 hrs 30 mins

Servings:

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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

Reviews (2)

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2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Penelope Wall

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

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

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Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

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Coconut-Rum Banana Bread

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Coconut-Rum Banana Bread