Coconut Banana Bread

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Good morning! Happy Sunday, friends!

Just wanted to share a delicious recipe that I made yesterday afternoon for Coconut Banana Bread. Enjoying a toasted slice with melted butter along an almond milk latte this morning for breakfast… oh my goodness, it was heavenly!

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On Easter, my sister mentioned that she craved banana bread in a major way during her pregnancy, so I had it on my mind all last week. I just needed to wait for my bananas to ripen, so I could whip up a loaf and that is exactly what I did yesterday afternoon.

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For a little something different, I added shredded coconut to this recipe, and it gave it the perfect amount of flavor and sweetness. This banana bread is definitely a new favorite in our house!

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Coconut Banana Bread


  • 1.5 cups all-purpose flour
  • 3/4 cup sugar
  • 2 large ripe bananas
  • 6 tbsp butter, softened
  • 2 large eggs
  • 2 tbsp almond milk
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees F.
  2. Combine all ingredients in a food processor or by hand in a large mixing bowl. Mix until fully blended.
  3. Coat a loaf pan with non-stick cooking spray (or butter) and pour batter into it. Use a spatula to spread the top evenly.
  4. Bake for 55-60 minutes until the loaf is cooked all the way through.
  5. Allow to cool slightly before serving.

Makes 1 loaf

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