SEP
20

Coconut Lemon Banana Bread

Breads, Breakfast and Brunch, Breakfast Breads, Quick Breads | 20 comments

I have been baking this Coconut Lemon Banana Bread since the day after we got our kitchen unpacked and functional (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, but I felt like something a little more tropical tasting. 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, but if I don’t tell him there is coconut in the bread he gobbles it up and 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. 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.

More Virtual Baby Shower Eats:

baby shower recipes

Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles

Coconut Lemon Banana Bread

Yield: 2 loaves bread

Prep Time: 10 - 15 minutes

Cook Time: 45 - 60 minutes

Total Time: 55 - 75 minutes

Print Save Recipe

Ingredients:

2 3/4 cup all-purpose flour
1 1/4 cup whole wheat flour
2 teaspoons salt
3 teaspoons baking powder
1 1/4 cup Organic Cane Sugar
6 tablespoons butter, room temperature
8 tablespoons coconut oil, room temperature
4 eggs, room temperature
6 medium ripe or extra ripe bananas, mashed or pureed
1 teaspoons vanilla extract
1 tablespoon lemon juice
zest of 3 lemons
1 cup shredded coconut

Directions:

Preheat oven to 350 degrees F. Grease two 9x5 inch loaf pans. Set aside.

In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, baking powder and sugar. Whisk until well sifted.

In the bowl of a stand mixer, add the butter and coconut oil. Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary. Beat in the eggs, mashed or pureed bananas, vanilla extract, lemon juice and lemon zest..

Remove the whisk attachment and switch to the paddle attachment. Add the dry ingredients and mix on low speed until just combined. Stir in the shredded coconut by hand using a spatula or wooden spoon.

Divide the batter evenly between the two greased pans. Bake at 350 degrees F for 45-60 minutes, or until done in the center and nicely browned crust has developed on top. Check in the center using a toothpick. Cool for 15 minutes before removing from pan.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

20
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Aimee @ Simple Bites - September 20, 2012 @ 6:30 am

    I hope you are bringing this straight from the oven, because I’m imagining how good it would be while still warm. Lovely loaf!

    [Reply]

  • 2
    DessertForTwo - September 20, 2012 @ 6:56 am

    I love that this has whole wheat flour! :)

    [Reply]

  • 3
    Kare @ Kitchen Treaty - September 20, 2012 @ 7:13 am

    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.

    [Reply]

  • 4
    Paula - September 20, 2012 @ 8:24 am

    The food table at this shower for Jen is as awesome as she is! What a lovely looking banana bread.

    [Reply]

  • 5
    Jen @ My Kitchen Addiction - September 20, 2012 @ 8:34 am

    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. :)

    [Reply]

  • 6
    Erin @ Dinners, Dishes, and Desserts - September 20, 2012 @ 11:36 am

    This bread looks amazing! I love the coconut makeover, sounds so good! And perfect for a shower.

    [Reply]

  • 7
    Lori - September 20, 2012 @ 1:41 pm

    Katie, once again a brilliant recipe. So good!

    [Reply]

  • 8
    Brian @ A Thought For Food - September 21, 2012 @ 9:25 pm

    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?

    [Reply]

  • 9
    Simone - September 23, 2012 @ 12:59 am

    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!

    [Reply]

    • Katie Goodman

      Katie replied: — September 23rd, 2012 @ 5:19 PM

      I used room temp butter, eggs and coconut oil.

  • 10
    Dee - September 23, 2012 @ 1:28 am

    Yum! How ripe should the bananas be?

    [Reply]

    • Katie Goodman

      Katie replied: — September 23rd, 2012 @ 5:21 PM

      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.

  • 11
    Tracy - September 23, 2012 @ 12:12 pm

    Beautiful bread, Katie! Thank you for bringing it along to Jen’s virtual shower!

    [Reply]

  • 12
    Amber | Bluebonnets & Brownies - September 23, 2012 @ 8:00 pm

    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

    [Reply]

  • 13
    Lauren - September 26, 2012 @ 12:39 pm

    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?

    [Reply]

    • Katie Goodman

      Katie replied: — September 27th, 2012 @ 8:17 AM

      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!

  • 14
    Katarina - November 02, 2012 @ 8:27 pm

    This sounds very delicious! I like the combination of coconut and banana! Have a great day!

    [Reply]

  • 15
    Krista - January 07, 2013 @ 7:15 pm

    I just made this – awesome!!

    [Reply]

  • 16
    Averie @ Averie Cooks - April 11, 2013 @ 8:32 pm

    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!

    [Reply]

  • 17
    Susan - September 29, 2013 @ 7:30 am

    Hi! I just made this delicious bread and can’t stop eating one loaf…the other i’m bringing to a brunch in the city! Any idea what the nutritional value is? Thanks!
    Susan

    [Reply]

Leave a Comment