Coconut Oil & Banana Bread

Kitty FloridoOctober 11, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I love banana bread. Makes a great breakfast on-the-g0 (very very randomly) and a superb way to use over ripe bananas. A few days ago I intended to use some left over bananas from last week to make a banana bread, but this time around I wanted to add a subtle coconut oil flavor. The result was amazing fluffy bread, with a hint of coconut and all the banana flavor.

And because I had some handy, I added a handful of mini butterscotch chips (here in Guate you can get them at Blossom Cakes), and that added an extra flavor profile – I also let my banana cake brown a bit more, I love the toast crunchy brown edges! And, since this bread uses coconut oil, the dough turns out much whiter than if using butter…. but the flavor and the texture is as good as if we used butter.

I loved this recipe from Spoonfull of Flour since it uses a hand mixer and a couple of bowls… and the best thing: the end result is a fluffy banana bread!

Kitty

Coconut Oil & Banana Bread

Recipe by Spoonful of Flour
Yields:8 servings

Ingredients:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
½ cup coconut oil
8-oz. cream cheese, room temperature
1 cup light brown sugar
1 egg
3 medium-sized bananas, mashed
¼ cup butterscotch chips

Directions:

Preheat the oven to 350ºF. Line a loaf pan with parchment paper and spray with non-stick baking spray. I skipped the paper but used the baking spray and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In another large bowl, beat the coconut oil with a hand mixer on medium speed until soft, about 3 minutes. Add the cream cheese and beat until combined and smooth.
Add the brown sugar and mix until light and fluffy, about 3-4 minutes. Add the egg and bananas. Mix until combined.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and sprinkle the butterscotch chips on top.
Bake for 45-55 minutes or until golden brown in color and baked all the way through. An inserted knife should come out clean.
Allow the bread to cool completely before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.