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Breakfast & Brunch | January 19, 2015

Banana Bread with Coconut Oil

Banana Bread with Coconut Oil
Banana Bread with Coconut Oil
Banana Bread with Coconut Oil
Banana Bread with Coconut Oil

A while back, a reader suggested I try using coconut oil instead of butter in my favorite banana bread recipe. I was a bit hesitant, but so glad I switched out coconut oil for butter because the result was
W O W! Sometimes a fat substitution = less flavor, or inferior flavor, or a less than desirable texture. Not so with coconut oil.

Banana Bread with Coconut Oil

Opinions differ on the benefits of coconut oil, but most critics agree coconut oil is better for your body than butter. If it’s better for you, and taste is not compromised, I’m in.
I also experimented a bit with a pineapple banana bread and a chocolate loaf variation.
Loved all three, recipes below.
Give it a try.
I think you’ll love it too.

Banana Bread with Coconut Oil
5 from 1 vote

Banana Bread with Coconut Oil

A Bountiful Kitchen


  • 1/2 cup coconut oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 very ripe mashed bananas

Pineapple-Coconut Bread

  • 1/2 cup coconut oil
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup crushed pineapple drained
  • 1/2 cup sweetened flake coconut
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ripe bananas mashed

Chocolate Banana Bread

  • same ingredients as original banana bread with the addition of:
  • 1/3 cup unsweetened cocoa powder
  • 1 cup semi sweet chocolate chips
  • Add the cocoa powder and chocolate chips at the same time the flour is added to the bowl. Mix as directed.


  1. Grease and line (with parchment paper) one large or two medium loaf pans.
  2. Preheat oven to 350 degrees, place rack in middle of oven.
  3. Place the coconut oil, sugars and vanilla in a bowl. Mix on medium speed until oil and sugars are combined and smooth. Add eggs. Beat for an additional minute on medium speed, add buttermilk until combined.
  4. Add all dry ingredients. Mix on low speed just until wet and dry ingredients are combined, about 20 seconds. Add mashed bananas and mix on low for about 1-2 minutes, scraping down sides and bottom of bowl one time to make sure the ingredients are all incorporated. Blend until bananas are mixed in well with other ingredients. Do not over mix, do not mix on high speed.
  5. Spoon batter into prepared pans.
  6. Bake at 350 degrees for 40 minutes (for two medium pans) 50-55 minutes for one large loaf pan, or until toothpick inserted in middle of loaf comes out with a few moist crumbs attached. When the loaf is touched in the middle, the loaf should spring back.

Recipe Notes

-To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.

-For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.

-Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.

-If you have an abundance of bananas and no time to make banana bread: Peel the whole, ripe bananas. Place the whole bananas in a ziplock bag. Freeze until ready to use. When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.

10 thoughts on “Banana Bread with Coconut Oil

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Recipe Rating

  1. I love banana bread???? never tried the banana pineapple, or chocolate bread added here but I will. I like using my co-workers as "testers" as much as they like being used. Thanks.

  2. Hi, I have tried this recipe twice…the banana bread It is delicious and everyone loves it but it doesn't rise with a dome shape like other recipes. It actually sinks a little in the middle…any ideas about what I might be doing wrong? Pat O.

    1. High altitude. Scale back on the soda about 1/8 of a teaspoon or a tad more. I spent years crying til I learned some tips. Also cut back om the sugar a Tbsp or two. Makes it sink less.

    2. Yeah I noticed that it doesn’t rise much and only made 1 loaf 9×5 pan and 6 muffins??? It is baking can’t wait to taste it .

  3. Pingback: Butter milk
    1. Thanks for asking! Yes, the batter should be thick so that the bread turns out moist and dense. Thanks for reading ABK,


  4. I love this banana bread. It has become my go-to recipe! Love the texture…perfectly moist but not dense. The bread has just the right amount of sweetness and I love the subtle coconut flavor you can taste in the batter but not the bread. Add some mini chocolate chips and it’s perfection!