Wholesome Banana Bread with Organic Coconut Oil

Nothing beats the aroma of freshly baked banana bread wafting through the kitchen. This version uses organic coconut oil instead of butter, giving the bread a rich, moist texture and a subtle tropical flavor — all while keeping it dairy-free and heart-healthy.

✨ Why Organic Coconut Oil?

Organic coconut oil is a natural, unrefined fat that’s free from additives. It provides:

• A mild, naturally sweet aroma that pairs beautifully with bananas.
• Medium-chain fatty acids that are easier for the body to digest.
• Moisture retention in baking — making cakes and breads soft for days.

📝 Ingredients

• 3 ripe bananas (mashed)
• ⅓ cup organic coconut oil (melted)
• ½ cup jaggery powder or brown sugar
• 1 egg (or flax egg for vegan option)
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt
• 1 ½ cups whole wheat flour
• ½ tsp cinnamon powder (optional)
• ½ cup chopped nuts or dark chocolate chips (optional)

👩‍🍳 Method

1. Preheat your oven to 175 °C (350 °F). Grease and line a loaf tin.
2. In a mixing bowl, whisk together mashed bananas, melted organic coconut oil, sugar, egg, and vanilla until smooth.
3. Sift in flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture.
4. Add nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf tin and smooth the top.
6. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.
7. Cool completely before slicing.

• Enjoy warm with a drizzle of extra organic coconut oil or honey.
• Toast a slice and pair with nut butter for a power breakfast.
• Serve with a scoop of vanilla ice cream for dessert.

🌿 Tips for Best Results

Overripe bananas make the bread sweeter and softer — don’t skip them!

Always use unrefined, cold-pressed organic coconut oil for maximum aroma and health benefits.

If your coconut oil solidifies, gently warm it to liquefy before mixing.