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.
Lemon Banana Bread Recipe
Classic banana bread is transformed with the addition of lemon juice and zest. Make this lemony banana bread throughout the spring and summer!
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
- Preheat the oven to 350°F (175°C). Grease and line two 9x5-inch loaf pans with parchment paper. 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 and set aside.
- Mash the bananas completely until no chunks remain, or blend them in a small food processor until smooth. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar until evenly combined.
- 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.
- Add the eggs, mashed bananas, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- Switch to the paddle attachment and add the dry ingredients. Mix on low speed until just combined.
- Divide the batter evenly between the two loaf pans.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the loaves cool in the pans for 15 minutes. After cooling, transfer the loaves to a wire rack to cool completely before slicing.
Notes
Optional Mix-Ins: 1/2 cup shredded coconut or 1/2 cups poppy seeds.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 566mgCarbohydrates: 60gFiber: 4gSugar: 25gProtein: 7g
Averie @ Averie Cooks says
Just pinned this – the photography is gorgeous as well as the recipe. I looooooove baking with coconut oil and banana bread is an ultimate fave of mine! I made some pineapple-banana-coconut oil bread a couple weeks ago. Need to try the lemon idea!
Krista says
I just made this – awesome!!
Katarina says
This sounds very delicious! I like the combination of coconut and banana! Have a great day!
Lauren says
This looks delicious! I’m wondering, can I mix the wet ingredients a day ahead of baking, refrigerate and then combine with the dry ingredients the day of? Or any other tips for preparing/baking in advance?
Katie says
You can definitely prepare the dry ingredients ahead of time. I haven’t tried preparing the wet ingredients before hand. If you do, let me know how that goes! Or you could always make a large batch and freeze the loaves for later. Enjoy!
Amber | Bluebonnets & Brownies says
I love the tropical vein of this bread, Katie! Thank you so much for joining us in the shower – couldn’t have done it without you! <3
Tracy says
Beautiful bread, Katie! Thank you for bringing it along to Jen’s virtual shower!
Dee says
Yum! How ripe should the bananas be?
Katie says
I prefer perfectly yellow ripe or yellow with a little brown, but I have used extra brown bananas too. I usually stick them in the freezer when they start to get too brown so I can save for a later use.
Simone says
Katie, this coconut lemon banana bread sounds great! I was wondering if this recipe would benefit from using cold or room temperature butter & eggs? Since this time of year the coconut oil is likely to be a solid I’m guessing the room temp butter would be easier to cream. Similar recipes seem to call for cold items, e.g., cream cheese, eggs, & butter, to be used at room temperature. Which temp would you suggest? Thanks!
Katie says
I used room temp butter, eggs and coconut oil.
Brian @ A Thought For Food says
I think we’ve already discussed how amazing this looks! I want some waiting for me when I wake up tomorrow. Can we make that happen?
Lori says
Katie, once again a brilliant recipe. So good!
Erin @ Dinners, Dishes, and Desserts says
This bread looks amazing! I love the coconut makeover, sounds so good! And perfect for a shower.
Jen @ My Kitchen Addiction says
Thank you so much, Katie! Your post is so sweet, and I am blessed to have so many great friends. I was so surprised by all of the baby shower posts this morning, and I am still speechless!
I love the sound of this Coconut Lemon Banana Bread… The flavors sound perfect together, and banana bread is always a favorite in my house. I’m pretty sure I’ll be making a batch for breakfast this weekend. 🙂
Paula says
The food table at this shower for Jen is as awesome as she is! What a lovely looking banana bread.
Kare @ Kitchen Treaty says
What a sweet virtual shower for Jen! I had a baby girl this past December and you’re right – they are *so* fun. Though now that she’s crawling I have to put away the dresses and skirts for awhile because they get in the way. Boo. 😉
This bread looks absolutely terrific. Love the addition of lemon.
DessertForTwo says
I love that this has whole wheat flour! 🙂
Aimee @ Simple Bites says
I hope you are bringing this straight from the oven, because I’m imagining how good it would be while still warm. Lovely loaf!