Coconut banana bread

When referring to banana bread, we’re actually – although the name doesn’t reveal it – not talking about a classical bread but a delicious cake. This version with coconut is incredibly fudgy and the perfect opportunity for using up your over-ripe bananas.


Servings: 1
  • 4
    bananas very ripe
  • 125 g
    coconut oil
  • 125 g
    coconut milk creamy
  • 75 g
    coconut blossom syrup
  • 75 g
  • 220 g
  • 75 g
    coconut flakes
  • 20 g
    baking powder
  • 100 g
    almonds ground
  • 1 pinch
  • nuts chopped, as desired
  • margarine or: oil, as desired, to grease the baking dish


  1. Pre-heat the oven to 175°C upper and lower heat.
  2. Roughly divide three of the bananas. Afterwards, puree with the coconut oil.
  3. Add coconut milk, coconut blossom syrup and sugar and stir well.
  4. Now add the flour, coconut flakes, baking powder, salt and ground almonds to the banana oil mixture and stir.
  5. Grease a loath pan and fill in the mixture.
  6. Peel the fourth banana, halve it lengthwise and place on the dough. Decorate with chopped nuts as desired. Bake for 40min at mid-height.


Cuisines: American
Special diets: Lupin-free, Soya-free
Difficulty: Level 1 (easy)
Cooking time: 45-60 minutes
Season: Autumn, Spring
Type of dish: Cake, Pastries

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