This Coconut Oil Banana Bread is–dare I say–practically perfect! It’s moist, fragrant, with a great texture, big banana flavor, a hint of cinnamon, and lots of melty chocolate chunks!
This is one of the first recipes I posted on SugarHero, and it’s still one of my favorites! I first came up with it when I had to bring a dessert to a fondue party. I was trying to think of something different to dip in chocolate, and I had the genius idea to bring fresh-baked banana bread. My friends, if you’ve never had chunks of banana bread smothered in melted chocolate, you have not lived!
There are a million different banana bread recipes out there, so it would be crazy to claim that this is the perfect recipe. But to me, for my tastes, it’s pretty much perfect! Instead of butter, it uses coconut oil, for a crazy awesome moist texture. And I added my favorite mix-ins (toasted walnuts and big chunks of chocolate, natch) as lots of cinnamon and vanilla. The crunchy top, the soft insides, the pockets of chocolate everywhere–it’s fantastic! One taste and I think you’ll agree with me.
- 3¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1⅓ cups granulated sugar
- 1 cup brown sugar
- 1 cup coconut oil (you can substitute half coconut and half canola, or all canola oil if you prefer)
- 3 cups coarsely mashed very ripe bananas (about 5-6 large)
- ¼ cup sour cream
- 2 teaspoons vanilla
- 1-2 cups mix-ins like toasted nuts, chocolate chips, etc (optional)
- Spray 2 9x5 loaf pans well with nonstick spray, dust lightly with flour, tap out any excess flour. Preheat oven to 350.
- Whisk together flour, baking soda, cinnamon, and salt in a bowl, set aside.
- Beat together eggs and sugars in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture and any mix-ins thoroughly.
- Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1¼ hours.
- Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.