Whole Grain Banana Coconut Bread Recipes

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HEALTHY BANANA BREAD



Healthy Banana Bread image

With this healthy banana bread recipe, you're only a few simple ingredients away from the best banana bread ever! It's made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free-check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).

Provided by Cookie and Kate

Categories     Quick Bread

Time 1h5m

Number Of Ingredients 11

1/3 cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
1/2 cup honey (168 grams) or maple syrup (155 grams)
2 eggs
1 cup (225 grams) mashed ripe bananas (about 2 1/2 medium or 2 large bananas)
1/4 cup (56 grams) milk of choice or water
1 teaspoon baking soda (NOT baking powder; they aren't the same!)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more to swirl on top
1 3/4 cups (220 grams) white whole wheat flour or regular whole wheat flour**
Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices...

Steps:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  • Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 233 calories, Sugar 18 g, Sodium 260.6 mg, Fat 8.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 36.3 g, Fiber 3.1 g, Protein 4.6 g, Cholesterol 37.7 mg

WHOLE GRAIN HEALTHY BANANA BREAD



Whole Grain Healthy Banana Bread image

Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.

Provided by EILEENMA

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

¾ cup SPLENDA® Sugar Blend
¾ cup flax seed meal
5 ripe bananas, mashed
¼ cup skim milk
¼ cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
  • In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 48.3 g, Cholesterol 2.5 mg, Fat 4.9 g, Fiber 6.8 g, Protein 6 g, SaturatedFat 0.9 g, Sodium 253.2 mg, Sugar 22.2 g

WHOLE GRAIN BANANA COCONUT BREAD



Whole Grain Banana Coconut Bread image

While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.

Provided by Heather U.

Categories     Quick Breads

Time 1h6m

Yield 12 serving(s)

Number Of Ingredients 21

1 cup whole wheat pastry flour
1/2 cup oat bran
1/3 cup soy powder
2 tablespoons ground flax seeds
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped pecans
1/2 cup shredded fresh coconut (optional)
2/3 cup splenda sugar substitute
1/4 cup brown sugar
1 tablespoon honey or 1 tablespoon barley malt syrup
4 tablespoons light butter
2 tablespoons lecithin granules
1 tablespoon liquid lecithin
1/4 teaspoon xanthan gum
1 cup ripe to overripe banana
2/3 cup reduced-fat coconut milk
4 extra large egg whites
2 teaspoons vanilla extract
1/4 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease 2 8x4” loaf pans or 1 9x5” loaf pan; I use cooking spray with no sticking problems; I used 2 8x4” loaf pans, and the resulting loaves were on the short side.
  • In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
  • Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
  • In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
  • Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won’t be separated when you measure.
  • Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
  • Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
  • Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4” loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
  • Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven’t tried that yet, so if you do, please inform us of the outcome in your review!

WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL



Whole Wheat Banana Walnut Bread With Coconut Oil image

I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.

Provided by woltra

Categories     Breads

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup agave nectar
1/3 cup coconut oil (warm it up to liquify it)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
4 bananas, mashed
1/2 cup walnuts, chopped (in mix)
1/3 cup walnuts, chopped (for topping)

Steps:

  • Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
  • Mix the dry ingredients together in a large mixing bowl.
  • Mash up the bananas in a large bowl.
  • Add and mix the wet ingredients together with the bananas.
  • Pour the wet ingredients into the dry ingredients bowl and stir together.
  • Add 1/2 cup walnuts into the mix.
  • Pour into prepared loaf pan.
  • Top with remaining walnuts.
  • Bake for 45-60 minutes until a toothpick comes out clean.

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