Easy Moist Banana Bread Recipe With Coconut Oil

The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!

I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!

There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.

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This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.

I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.

Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.

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I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!

And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down

That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.

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Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!

Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!

Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!

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I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.

The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.

Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!

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Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how hot your oven runs, etc.

Ultra

You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it. If it comes out clean- the bread is done! If raw dough sticks to it, it needs more time.

You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can also refrigerate it for longer, and even freeze it for a few months.

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I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. I do like popping it in the microwave though if I have time, because warm banana bread is soooo good.

The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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Coconut oil is a very handy ingredient to use in recipes if you have someone who is lactose intolerant or dairy free in your house.A natural, plant-based source of saturated fat, coconut oil adds flavor, while creating a richer but lighter baked good. The oil is actually solid at room temperature; when used in place of butter, it should be kept solid, and when swapping in for an oil, the coconut oil needs to be melted.

This quick bread is a great use of overripe bananas and can include chocolate chips for a sweeter treat if you like. Quick and easy to put together, it's a perfect recipe for getting the kids involved, from mashing the bananas to measuring the ingredients to mixing up the batter. Serve along with breakfast, as a snack, or even dessert.

The

Do you already have a go-to banana bread recipe? If the answer is No then this is for you. If the answer is Yes then this will be your new go-to. This bread is delicious! My family devoured it in one afternoon. It tastes great, is moist and flavorful, and bakes up beautifully. —Carrie Parente

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I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Delicious, airy, moist healthy banana bread coming right up! Our signature healthy banana bread recipe is made with white whole wheat flour, ripe bananas, all-natural sweeteners, and coconut oil.

We always had a loaf (or two :P) of homemade banana bread on the counter growing up. It was one of my mom’s go-to baked goods to make for the family.

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Place the dry ingredients into one bowl and whisk to combine. Then, mash your bananas in another bowl and add the rest of the wet ingredients minus the coconut oil and mix to combine.

We get this question ALL. THE. TIME. The reason we suggest adding the melted coconut oil at the end is because coconut oil hardens easily. If you mix warm, melted coconut oil with a cold liquid like almond milk or eggs, your coconut oil might seize up. By waiting until the end, you make sure it will stay melted and mix in perfectly!

Then, transfer the batter into the pan and give it a few taps to get out any air bubbles and to make sure the batter is even.

Extra

Easy Vegan Banana Bread

So glad you asked! Yes, of course, you can! You will get around 12-14 muffins out of this batter. Line a muffin tin with muffin liners and spray it with nonstick cooking spray.

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

Bake banana bread at 350ºF for 30 minutes. Then, remove the bread from the oven and use a piece of tin foil to create a tent on the pan. Place back in the oven and bake for another 15-20 minutes or until a toothpick comes out clean.

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You don’t HAVE to tent your banana bread, but we do recommend it. No one likes a tough, overcooked outer layer and this is what the tenting prevents.

Remove bread from the oven and let it cool for 5-10 minutes before removing It from the bread pan and transferring it to a cooling rack to finish cooling.

This recipe is a great way to use up all the frozen bananas you have In your freezer! Let your bananas thaw completely before mashing and measuring.

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