Toasted Coconut Banana Bread

I’ve been working on several grain-free sweet breads but this toasted coconut banana bread is one of my favorites. It contains toasted coconut and coconut oil. The coconut flavor is subtle though, because the bread is made with almond flour. Vanilla and chopped pecans blend in to make the flavor a bit more complex, and yummy. Try this bread with your next cup of tea (or coffee).

The ingredients are simple. You could sub walnuts for the pecans, or even slivered almonds.

Note: I like to show a photo of the ingredients needed for the recipe. I do not promote any specific brands, this just happens to be what I have on hand.

Tip: Keep baking soda in a small mason jar to keep it fresh longer. (in the US baking soda usually comes in a small cardboard box).

First, toast the coconut. Add the unsweetened flaked coconut to a small heavy skillet. Continuously stir the coconut over medium heat until it begins to brown. Keep a close eye on it. There’s a quick line between nicely toasted and burned. Burnt coconut will taste bitter. Once it is toasted, transfer it to a bowl or plate. Otherwise the heat from the pan will continue to heat it and it could burn.

Then, create parchment “hammocks” for three small loaf pans (pan size 5.75″ x 3″/14.6 x 7.62 cm). Grease the pans (I used palm shortening) and place the parchment. Place the lined loaf pans on a baking sheet.

Tip: Almond flour baked goods are prone to burning, the baking sheet offers a little protection from burned bottoms.

Now, preheat your oven to 345F/174C. If your almond flour baked goods brown too quickly and stay gooey in the center, you will need to lower the temp by 5-10 degrees (Fahrenheit).

Mash the bananas to your desired consistency. I like them pureed, but you may prefer chunky. Set the mashed bananas aside.

Whisk the almond flour, coconut flour, and sea salt in a small mixing bowl to combine and remove any lumps.

Tip: The teaspoon of coconut flour keeps the bread from being too gooey. Coconut flour absorbs a lot of moisture, so a small amount can be useful when creating grain-free recipes.

Whisk Coconut oil and honey together in a large mixing bowl. Then whisk in eggs, vanilla, and baking soda. Then stir in the almond flour mixture just until combined.

Stir in the mashed bananas just until combined. Then stir in the toasted coconut.

Stir in the pecans just until completely blended.

Disperse the batter equally into the pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Do not over-bake as almond flour baked goods are prone to getting bitter.

Let the loaves sit in the pan for just a few minutes before removing. Peel off the parchment paper and let the loaves cool on a baking rack.

To store: wrap each completely cooled loaf in a paper towel, and then in a plastic bag or airtight container. They will keep refrigerated for a week. To freeze, wrap each one in wax paper and then in an airtight bag or container for up to three months.

Enjoy with a cup or coffee or tea, or have on hand for a quick weekday breakfast.