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Whole Wheat Coconut Banana Bread with Coconut Streusel

5 from 2 votes
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Ingredients

  • 1 2/3 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1 cup loosely packed brown sugar
  • 1/3 cup canned coconut milk
  • 1/2 cup coconut oil, melted and slightly cooled
  • 4 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

streusel

  • 2/3 cups brown sugar
  • 1/3 cup flour
  • 1/4 cup unsweetened flaked coconut
  • 2 teaspoons unsweetened shredded coconut
  • 1/4 teaspoon cinnamon
  • 4 tablespoons unsalted butter

Instructions 

  • Preheat oven to 325 degrees F. Spray a 9×5 loaf pan thoroughly with nonstick spray. In a small bowl, combine flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside.
  • In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and coconut oil, whisking until combined. Stir in mashed bananas, vanilla and coconut extracts until mixed. Slowly stir in dry ingredients and mix until just combined. Pour batter in the greased loaf pan.
  • Combine all the streusel ingredients in a bowl and mix with your hands until butter is easily dispersed. You want the entire mixture to be moistened. Evenly sprinkle on top of the banana bread batter. Place loaf pan on a baking sheet and set in the oven. Bake for 75-85 minutes, or until center is set. If the streusel begins to brown, tent the bread with aluminum foil.
  • Remove and let cool for at least 30 minutes before cutting.

Notes

[adapted from my triple fudge banana bread]

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
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