Banana Bread with Coconut Sugar: An Incredible Ultimate Recipe

Banana Bread with Coconut Sugar: An Incredible Ultimate Recipe

There’s something undeniably comforting about a warm slice of banana bread pulled from the oven: the heady aroma of caramelized bananas and coconut sugar, the tender crumb that yields under your fork, and the satisfying contrast when you bite into a crunch of toasted walnut or a dark chocolate pocket. This banana bread sings of cozy mornings wrapped in a sweater, hands warmed by a mug of coffee, and the quiet, generous pleasures of home baking.

Using coconut sugar adds a deeper, caramel-like note compared with white sugar, and the loaf’s texture remains moist and tender thanks to ripe bananas and a modest amount of coconut oil. This recipe is perfect when you want to make something quickly for breakfast, bring a crowd-pleasing loaf to a potluck, or tuck into a lunchbox for an afternoon energy boost. It’s also a lovely seasonal staple for fall and winter baking—yet simple enough for any time you crave something sweet-but-sensible.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes (55 minutes typical)
• Total Time: About 1 hour 10 minutes (including cooling)
• Servings: 8 generous slices
• Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1 slice, recipe yields 8 slices). These values are approximate and calculated using standard ingredient profiles from USDA FoodData Central and aligned with nutrition guidance from the Mayo Clinic.

• Calories: ~270 kcal
• Protein: ~4 g
• Total Carbohydrates: ~40 g
  • Sugars: ~18 g
  • Fiber: ~2 g
• Total Fat: ~10 g
  • Saturated Fat: ~8 g
• Cholesterol: ~47 mg
• Sodium: ~150 mg

Notes: These figures reflect the basic recipe as written (no walnuts or chocolate chips). Adding nuts or chocolate increases calories, fat, and protein. For precise tracking—especially for medical or strict dietary needs—enter your exact brands and portions into a nutrition calculator or app, and consult resources such as USDA FoodData Central and Mayo Clinic guidance.

Why You’ll Love It

• Flavor and Aroma: Coconut sugar gives a rich, toffee-like sweetness that deepens the banana’s natural caramel notes—every slice smells like a warm bakery.
• Texture: A moist, tender crumb with a slightly crisp top—perfect balance.
• Ease: No mixer required; a single bowl is all you need.
• Versatility: Works well with nuts, chocolate chips, or a streusel; easy to make into muffins or mini loaves.
• Better-for-you swap: Coconut sugar is minimally refined and has a lower glycemic index than refined white sugar (though it’s still sugar—moderation matters).

How to Make Banana Bread with Coconut Sugar: An Incredible Ultimate Recipe

Ingredients:

• 3 ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1/3 cup coconut oil, melted (about 78–80 ml)
• 1/2 cup coconut sugar (about 100 g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (about 180 g)
  Optional add-ins:
• 1/2 cup chopped walnuts or pecans
• 1/2 cup dark chocolate chips
  Substitutions:
• Coconut oil → neutral oil (canola, vegetable) or melted butter for richer flavor.
• Coconut sugar → brown sugar or maple sugar (note: flavor and moisture change slightly).
• All-purpose flour → 1:1 gluten-free flour blend (check leavening needs); for a denser loaf, try half whole wheat.
• Eggs → for vegan: replace with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use vegan butter/oil (see Ambitious Kitchen link in conclusion for a tested vegan approach).

Method — Step-by-step:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining.
3. Stir in the melted coconut oil and coconut sugar until combined.
4. Add the eggs and vanilla; whisk until the mixture is homogenous. (Tip: Room-temperature eggs incorporate more easily.)
5. Sprinkle the baking soda and salt over the wet mixture and stir.
6. Add the flour and fold gently with a spatula or wooden spoon until just combined—do not overmix. If using nuts or chocolate chips, fold them in now.
7. Pour the batter into the prepared loaf pan and smooth the top. Optional: sprinkle extra chopped nuts or a few chocolate chips for a pretty top.
8. Bake on the middle rack for 50–60 minutes, until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
9. Cool in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Practical tips:

• Avoid overmixing once the flour is added—overworked batter yields a tough loaf.
• Use very ripe bananas (plenty of brown speckling) for the best sweetness and moisture.
• Check doneness with a toothpick; for more precision, internal temperature should be about 205–210°F (96–99°C) when fully baked.
• Let the loaf cool fully before slicing if you prefer neater slices.

Best Pairings

• Morning coffee or café au lait—banana bread complements espresso’s bitterness.
• Creamy tea (Earl Grey, black tea with milk) for a classic pairing.
• Slather a thin layer of butter or nut butter (almond or peanut) for extra richness.
• Serve warm with a dollop of Greek yogurt and a drizzle of honey for brunch.
• Thin slices make excellent toast (briefly under the broiler) with ricotta and berries.

Shelf Life & Storage

• Room temperature: Keep wrapped in plastic wrap or in an airtight container for 2–3 days. Keep away from heat and sunlight.
• Refrigeration: Store in an airtight container for up to 5 days—bring to room temperature or briefly warm before serving to restore softness.
• Freezer: Wrap tightly in plastic and foil or place slices in a freezer bag; freeze up to 3 months. Thaw in the refrigerator or at room temperature, or warm slices in a toaster oven.

Chef’s Advice

• Bananas: The riper, the better—brown spots and a soft texture mean maximum sweetness and flavor. Freeze overripe bananas peeled for future baking.
• Coconut sugar behavior: It browns like brown sugar and gives a deeper flavor; if you only have granulated sugar, try adding 1–2 tablespoons of molasses to emulate the caramel notes.
• Nuts: Toast walnuts or pecans for 5–7 minutes before adding—they taste brighter and crunchier.
• Loaf pan: A dark pan bakes faster; reduce oven temp by 15–20°F if using dark metal to prevent over-browning.
• Doneness cues: Toothpick with a few moist crumbs = perfect. If it comes out sticky with batter, bake 5–10 minutes more and recheck.

Creative Twists

1. Vegan Banana & Coconut Loaf: Replace eggs with flax eggs, use coconut oil or vegan butter, and add 1/4 cup applesauce for extra moisture. (See a tested vegan formula for more guidance.)
2. Gluten-Free Banana Bread: Use a cup-for-cup gluten-free flour blend with xanthan gum already included; reduce mixing and be gentle to preserve texture.
3. Spiced Banana Loaf: Add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of cardamom for warm, seasonal flavors.
4. Chocolate Walnut Swirl: Fold in 1/2 cup dark chocolate chips and 1/2 cup toasted walnuts; swirl with a knife for a marbled interior.
5. Citrus & Banana: Add 1 teaspoon lemon zest and 1/2 cup chopped dried cranberries for a bright contrast.

Recipe Q&A

Q: Can I use brown sugar instead of coconut sugar?
A: Yes—use equal amounts of light or dark brown sugar. Expect a slightly different flavor (less coconut/toffee notes) but similar moisture.

Q: My loaf is dense—what went wrong?
A: Likely overmixing after the flour was added, too little rise time (baking soda not fresh), or bananas not ripe enough. Measure flour properly (spoon and level), and fold gently.

Q: How do I keep the top from cracking or burning?
A: Tent loosely with foil if the top browns too quickly. A small central crack is normal for quick breads and adds character.

Q: Can I make muffins instead of a loaf?
A: Yes—use the same batter; bake in a lined muffin tin at 350°F (175°C) for 18–22 minutes, depending on size.

Q: Is this recipe suitable for diabetic diets?
A: This loaf contains significant carbohydrates and sugars; consider portion control and consult a healthcare professional for personalized guidance. You can reduce sugar slightly or pair a slice with protein (yogurt or nut butter) to lower the meal’s glycemic impact.

Conclusion

I hope this Banana Bread with Coconut Sugar recipe inspires you to bake something warm and satisfying—whether it’s for a sleepy Sunday morning or to brighten someone’s day. If you’d like to try a fully vegan approach or compare texture and technique, check out Ambitious Kitchen’s vegan banana bread recipe for an excellent tested variation. For more inspiration on ultimate banana bread techniques and flavor ideas, I also recommend Smitten Kitchen’s ultimate banana bread.

If you make this loaf, please come back and tell me how it turned out—share a photo, your favorite tweak, or a question. Happy baking!

Banana Bread with Coconut Sugar

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• Author: recipechangegmail-com
• Total Time: 70 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This banana bread, sweetened with coconut sugar, offers a comforting aroma of caramelized bananas, a tender crumb, and delightful nutty or chocolate pockets.

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Ingredients

Scale 1x2x3x

• 3 ripe bananas, mashed (about 1 to 1 1/4 cups)
• 1/3 cup coconut oil, melted (about 78–80 ml)
• 1/2 cup coconut sugar (about 100 g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (about 180 g)
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup dark chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until mostly smooth.
3. Stir in the melted coconut oil and coconut sugar until combined.
4. Add the eggs and vanilla; whisk until homogenous.
5. Sprinkle the baking soda and salt over the wet mixture and stir.
6. Add the flour and fold gently until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Adding nuts or chocolate increases calories, fat, and protein. For precise tracking, use a nutrition calculator.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 47mg