This warm cinnamon banana loaf with coconut is the answer to your midday slump when not only do you crave food, but also you crave delicious food that is good for your heart and soul.
It is everything you want to eat with your tea or coffee. It’s loaded with whole wheat flour and is sweetened with super ripe bananas and sweet, natural Himalayan honey. You can OBVIOUSLY replace the honey with maple or agave syrup, but because it is not easily available here, I had to use the former. 
The overall texture of the cake is just what you’d expect – crisp crust on the top and a moist, almost too fragile interior that still holds its shape firmly after being sliced into ½ inch slices. You can make it crisper if you’d like – almost like cake toast by returning it to the oven for another 10 – 12 minutes.
PrintWarm Cinnamon Banana Loaf with Coconut
- Total Time: 65 minutes
- Yield: 1 loaf 1x
Description
This warm cinnamon banana loaf with coconut is a delightful treat, featuring a crisp crust and a moist, tender interior, perfect for pairing with your morning coffee or afternoon tea.
Ingredients
- 50 grams (1.7 ounces) whole wheat flour
- 2 tablespoons cornmeal
- 2 tablespoons quick cook oats
- 1 tablespoon semolina
- 3 heaped tablespoons coconut flakes (desiccated coconut)
- 1 teaspoon cinnamon powder
- 1 teaspoon baking soda
- 2 large ripe bananas, mashed
- 3 tablespoons honey (or maple/agave syrup)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit). Line a loaf tin with parchment paper.
- In a clean metal bowl, whisk together the whole wheat flour, cornmeal, oats, semolina, coconut flakes, cinnamon powder, and baking soda.
- In another bowl, combine the mashed bananas, honey, vegetable oil, vanilla extract, and milk. Mix well until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For a crisper texture, slice the loaf into ½ inch slices and return to the oven for an additional 10-12 minutes.
Notes
For a sweeter loaf, use overripe bananas. Substitute honey with maple or agave syrup if preferred. Store in an airtight container for up to 3 days. To make the loaf crispier, slice and toast in the oven for an additional 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use a different type of flour instead of whole wheat flour?
Yes, you can substitute whole wheat flour with all-purpose flour, but the texture and nutritional benefits may vary.
How ripe should the bananas be for this recipe?
The bananas should be super ripe, with brown spots on the peel, as this will provide the best natural sweetness and moisture.
What can I use instead of Himalayan honey in this recipe?
You can replace Himalayan honey with maple syrup or agave syrup, but make sure to adjust the quantity slightly for sweetness.
