The Ultimate Banana Bread Recipe

Ultimate Banana Bread Recipe

My mother is famous (at least in our family!) for her Banana Bread recipe.  Over the years, she has tweaked the recipe to sub out some of the ingredients with healthier options. I’ve further perfected the recipe over the past year or so, with frequent experimentation to try to improve the fiber, protein, or texture. My older son loves Banana Bread, therefore I make Banana Bread frequently!

Here is my Ultimate Banana Bread recipe. I’ve incorporated healthier ingredients, such as Coconut Oil, Coconut Flour, and Chia Seed into my recipe. I’ve found that Banana Bread is better the second day. We store it tightly wrapped in foil in the refrigerator for up to a week, though it rarely makes it that long without being fully consumed!

The Ultimate Banana Bread Recipe

You will need

  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut palm sugar
  • 1/2 cup turbinado sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 bananas, very ripe
  • 1 1/2 cup flour (All Purpose or Whole Wheat)
  • 1/4 cup Almond flour
  • 1/4 cup Coconut flour
  • 4 tablespoons Chia seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2 cup unsweetened applesauce

To make

Preheat oven to 325.

Prepare a 9 x 11 bread pan by spraying with Coconut Oil spray.

In a blender or Vitamix, blend Coconut Oil, Coconut Palm Sugar, and Turbinado Sugar together.

Add eggs and Vanilla extract. Blend.

Add bananas, one at a time. Blend.

Add chia seed. Blend. Pour into a large mixing bowl. Set aside wet mixture.

In a separate mixing bowl, mix all remaining dry ingredients.

Add dry ingredients to wet mixture. Mix only until dry ingredients are thoroughly moistened. Do not overmix.

Optional: Add up to 1/2 cup applesauce to bread mixture if it appears to be too stiff. Start with 1/4 cup applesauce, then add additional if needed. The bread consistency should be pourable, but not too dry.

Pour into a 9 x 11 bread pan.

Bake at 325 for about 55 minutes until a toothpick or skewer inserted into center of bread comes out mostly clean. If needed, bake for 5 to 10 minutes more, checking frequently for doneness. Bread should still be moist. Do not overbake.

Remove pan from oven. Set aside for about 5 minutes, then tip the pan on its side. Cool for at least one hour before removing from pan.

Wrap tightly in foil and store in refrigerator. Can be eaten immediately, or wait until the next day for the best flavor!

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