I’m a latecomer to the coconut oil obsession that has been going around. But, obsession it has become. I put it in everything now – my oatmeal, my stir fry, my popcorn. I even tried it in my coffee once, but that ended up being pretty weird…
There’s a lot written about the health benefits of coconut oil, like this and this, and also this. But mostly I like how it tastes, and I keep looking for any excuse to sneak it into recipes. So when I discovered this blueberry coconut banana bread recipe, I had to make it immediately. (The blog where I found it, Faring Well, is a beautiful website filled with recipes and food stories, so be sure to check that out as well.) It’s vegan, and could theoretically be made gluten-free if you used oat flour. It ended up being so delicious that I made it again a week later. And I’ll probably make it again this weekend.
Without further ado, here is the recipe for blueberry coconut banana bread. You’ll never go back to regular banana bread again.
Recipe: Blueberry Coconut Banana Bread
Prep time: 10 minutes prep, 40 minutes bake
Inspired by: Faring Well
- 1 large overripe banana, mashed
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup plain almond milk
- 1 t vanilla
- 1/4 t salt
- 1/2 t cinnamon
- 1 t baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cup flour
- 1/3 cup rolled oats
- 1/4 cup shredded unsweetened coconut
- 1/2 cup blueberries, fresh or frozen
Preheat oven to 400F. In a mixing bowl, combine all the wet ingredients, plus the salt and cinnamon. Add dry ingredients and mix well. Add in blueberries and coconut. Pour into bread pan and bake for 40 minutes. Try to wait until it cools completely to eat, or sneak a piece while it is still warm. So good!