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coconut oil glazed banana bread

Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American

Ingredients

  • For the banana bread:
  • 3-4 very ripe bananas approximately 2 1/2 cups
  • 1/3 cup virgin coconut oil
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1-3/4 cups all purpose flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 cup grated coconut fresh, if possible; otherwise, use unsweetened
  • 1/2 cup chopped pecans
  • For the glaze:
  • 1 1/4 cups sifted powdered sugar
  • 1/4 cup cup coconut milk
  • 2 1/2 tablespoons milk

Instructions

  • Preheat oven to 350 degrees and grease a loaf pan.
  • Peel and mash bananas in a large mixing bowl. Add coconut oil and sugar to the bananas, and beat with an electric mixer until smooth. Beat in egg and vanilla.
  • Whisk together flour, baking soda and cinnamon in a separate bowl.
  • Gradually add flour mixture to banana mixture, beating on low speed until just blended. Try not to overmix.
  • Stir in coconut and pecans. Pour mixture into prepared loaf pan and bake or 55-65 minutes until a knife inserted in the center comes out clean. Let cool on a wire rack for at least 10 minutes before removing from pan.
  • While banana bread is baking, pour powdered sugar into a bowl and set aside.
  • Melt coconut oil in a small pan over medium heat. Watch carefully so that it does not scorch.
  • As soon as coconut oil is melted, pour into bowl with sugar. Add milk and whisk rapidly until blended.
  • Pour glaze over banana bread and serve warm.