Coconut Lemon Banana Bread

For those counting, that was the beginning of June.

It is one of our new favorites and the family is always begging me to make more because it never lasts long in our house.

It is a favorite for our guests as well.

Each time we’ve bad visitors since moving here I make sure to have a loaf of Coconut Lemon Banana Bread ready for breakfast.

We usually serve it with a spinach, pepper and mushroom frittata that is so delicious.

I’ve said before that I hate bananas…except in banana bread!

In the past I’ve enjoyed baking a Multi-Grain Banana Bread recipe.

This time I felt like something a little more tropical tasting since it was summer.

This time banana bread got a makeover with some coconut oil, shredded coconut, lemon juice and lemon zest.

Logan keeps insisting that he does NOT like coconut.

If I don’t tell him there is coconut in the bread he gobbles it up .

Then, he tells me how awesome it is.

Eric is quick to remind him that he doesn’t like coconut either but he LOVES my Coconut Lemon Banana Bread and that Logan should just eat it anyway.

Around and round we go!

Well, today I am FINALLY sharing the recipe for Coconut Lemon Banana Bread that we’ve been enjoying so much.

If you prefer, toast the coconut before adding it to the recipe. Head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!

I’m glad that I put off posting it because today I am taking it to my friend Jen’s Virtual Baby Shower.

Surprise!

Jen is expecting a sweet baby girl at the beginning of October and I am so excited for her.

Jen is such a sweet person and I’ve really enjoyed her blog, My Kitchen Addiction, over the years.

I’m so thrilled that Jen has such an amazing blessing coming into her life.

All babies are a blessing, but I have to say – girl babies are SO fun.

Unfortunately we can’t all be there in person to celebrate, so we are doing a little virtual party for her.

I hope you’ll take a moment to congratulate Jen and take a look at all the other delicious dishes that are being shared for her party.

Coconut Lemon Banana Bread

Yield: 2 loaves bread

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Classic Banana Bread just got a makeover with some coconut oil, shredded coconut, lemon juice and lemon zest.

Print

Ingredients

• 4 cups (480g) all-purpose flour
• 2 teaspoons salt
• 3 teaspoons baking powder
• 1 1/4 cups granulated sugar
• 6 tablespoons butter, room temperature
• 8 tablespoons coconut oil, room temperature
• 4 eggs, room temperature
• 6 medium ripe or extra-ripe bananas
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Zest of 3 lemons

Instructions

Recipe Preparation

1. Preheat the oven to 350°F (175°C).
2. Cut two pieces of parchment paper to fit the bottom of the pan—one widthwise and one lengthwise. Leave enough overhang on all sides so that once the bread is baked, you can grip the edges and easily lift it out of the pan.ans and set aside.
3. Mash the bananas completely until no chunks remain, or blend them in a small food processor until smooth. Set aside.

Mixing the Batter

1. In a medium bowl, whisk together the flour, salt, baking powder, and sugar until evenly combined.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and coconut oil on medium-high speed until light and creamy (about 2 minutes), scraping down the sides as needed.
3. Add the eggs, mashed bananas, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
4. Switch to the paddle attachment and add the dry ingredients.
5. Mix on low speed until just combined.

Baking

1. Divide the batter evenly between the two greased loaf pans.
2. Bake at 350°F (175°C) for 45-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Cooling & Serving

1. Let the loaves cool in the pans for 15 minutes.
2. After cooling, transfer the loaves to a wire rack to cool completely before slicing.

Recommended Products

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• 
  Stand Mixer
• 
  Spatula Set
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  Coconut Oil
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  Mixing Bowls
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  Measuring Spoons
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  Measuring Cups

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 566mgCarbohydrates: 60gFiber: 4gSugar: 25gProtein: 7g

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!