How’s that for a recipe title? It could also be known as “open the pantry and fridge and throw in everything that you have banana bread.” I had two bananas that were destined for the trash can if I didn’t find a use for them yesterday. I am a little over traditional banana bread so I started googling “different banana bread” recipes in search of new inspiration. That led me to the idea of coconut banana bread. I came across this recipe for banana bread made with coconut oil and then went a little crazy with modifications.
Coconut Pumpkin Chocolate Chip Banana Bread
I loosely used the original recipe as a guide but made a lot of changes. I was joking with my dad yesterday about how forgiving banana bread is. I feel like as long as you use a basic recipe template, you can get as creative as you’d like and it always seems to turn out. Into the base recipe went coconut oil in addition to pumpkin, chocolate chips, some whole wheat flour and shredded coconut. What resulted what the best banana bread that I’ve ever made.
It’s super moist thanks to the inclusion of pumpkin, sour cream and the coconut oil. The chocolate chips and shredded coconut push it into the territory of really, really good. I used half whole wheat four and reduced the sugar in the recipe. I don’t think anyone could tell that there is any whole wheat flour in this bread because there are so many other delicious things going on.
Coconut Pumpkin Chocolate Chip Banana Bread
Coconut Pumpkin Chocolate Chip Banana Bread
(Inspired by Chez Us)
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Coconut Pumpkin Chocolate Chip Banana Bread
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 1 loaf 1x
Ingredients
- 1/2 cup virgin coconut oil
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup pumpkin puree
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 ripe bananas
- 1 teaspoon vanilla
3/4 cup whole wheat flour - 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preaheat oven to 350 degrees and arrange rack in center of oven. Prepare a loaf pan by lining it with parchment paper.
- Whisk together dry ingredients (flour, baking soda, baking powder, salt and cinnamon) in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, beat the coconut oil on medium speed until soft, about 3-5 minutes. Add the sour cream or Greek yogurt and pumpkin continue mixing for about 3 more minutes. Add the sugar and keep mixing on medium for about 3 more minutes. Add the egg, bananas and vanilla and mix until combined.
- Slowly incorporate the dry ingredients and mix until well-combined. Stir in shredded coconut and chocolate chips and then pour batter into loaf pan.
- Bake for 50-60 minutes or until bread is golden brown and a toothpick inserted in center comes out clean. Lift parchment paper out of loaf pan and let bread cool on rack.
this looks so good!!! i recently have become obsessed with coconut oil so i’m pretty sure that if i can get my hands on some pumpkin in the next few days before i leave for college that i’ll be baking this!
Wow, this looks super moist! I would love to make it, but I would end up being the only one to eat it! My husband is not really a baked goods fan, which sucks because every time I want a cookie I usually avoid baking them otherwise I eat the entire batch! Maybe I can take it to work…. 🙂
I love all those things separately – great idea putting them all together. Respect. I’ll be trying this soon!
this looks amazing i can’t wait for my bananas to get brown!!!!!! yum
Totally going to be trying this! I just threw out my old bananas today whoops!
oh yumm – and i just so happen to have two ripe bananas left! i think i need to make these. today.
I made this today…turned out DELIGHTFUL! Thanks for the great recipe and for all your hard work. I look forward to reading your blog evey day!
This looks amazing, can’t wait to attempt to bake one myself.
Whenever I use bananas in bread, part of my loaf seems raw- even when I cook max time or longer. I know to use ripe bananas, but is there a trick to mashing the bananas? Or… something?!
Made this last night, using greek yogurt because I didn’t have sour cream, and it is AMAZING. Easy to throw together and delicious – love the texture that the coconut gives!
Thanks for sharing such a yummy recipe!
Making this today for our Mabon celebration. I think I’m going to make two loaves and leave out the eggs and use coconut yogurt in one of them so my vegan kid can eat it. I think she will love this.
great! let me know how the vegan version turns out!
I don’t have coconut oil – can I substitute a different oil?
canola oil, vegetable oil or butter.
Did you use sweetened or unsweetened shredded coconut ? excited to try…thanks!!!
Hi- this looks delish!
just wondering if you know how much almond flour I would need to use as a substitute to keep this gluten free/paleo/etc?
Made it today… I don’t know what happened… I followed all the steps, same ingredients but after more than an hour into the oven the inside was still uncooked 🙁 what did go wrong?????
I have no idea! I’m so sorry. Several others have made it as written with no issues. Are you sure your oven temperature is calibrated correctly? Did you use the right size pan?