Sitting on your counter are 3 brown, ugly, over-ripened bananas.
In fact, for the last 3 days they have been taunting you with their scent, yet, there they sit.
Wasting bananas is a definite foodie sin.
Eating that ripe banana is not really an option in my mind.
The banana is squashy, not firm and I hate that texture.
Don’t let them go to waste, use them in an incredibly easy banana coconut oatmeal bread.
If you don’t have muffin wrappers, I’ll show you how to work around this.
Banana coconut bread is a great breakfast or daytime snack.
However, unlike typical recipes, this banana coconut bread will be firm to slice, yet moist inside.
Every time I look at the bananas, I feel guilt, so I put that guilt into action and made the banana coconut oatmeal bread!
Banana Oatmeal Coconut Bread ~Adaptive
There are so many different ways to tweak this recipe and make it your own.
In fact, you can use coconut milk (canned) for the milk instead of the suggested milk.
You also could eliminate coconut altogether if you prefer?
Oats are great but could be subbed out by gluten-free flour and almond meal mixture (I’ve done that too!)
Really you can make this low in sugar content with a few swaps or gluten-free.
Naturally, the sugars can be changed out.
For instance, as a brown sugar kind of gal, I’ve transitioned over to Swerve Brown.
Calling this recipe adaptive to any lifestyle is definitely an understatement.
Baking Tip ~ For Baked Goods That Need To Rise
If you plan on making this, pull the egg out about a 1/2 hour before you are ready.
Alternatively, drop the egg in faucet warm water for 10 minutes.
The difference a room temperature egg makes is important.
You want to allow the batter to rise more effectively and a room temperature egg allows this to happen!
Also, the baking time might vary if you pull an egg out and just use it.
Longer baking times can be expected in that situation!
Being Honest, Banana Oatmeal Coconut bread is NOT Rocket Science
You will need a large mixing bowl.
Do mix the ingredients together, as directed.
Make certain your baking powder is fresh.
To know that your bananas are overripe, they should smoosh with a fork and almost ‘eek’ out of the skin when you hold them.
Really, they are at that nasty stage, that they gotta be used or tossed.
Subbing In… Is an Option
Sub in for sugar if you are so inclined.
Don’t use oats if you hate them.
Stir in rice cereal if you prefer a crunch.
Add a handful of pecan pieces if you are in the mood for nuttier-tasting bread.
You get it, change the recipe to what YOU want it to be.
Cooling, Parchment Paper & Storage for Banana Coconut Oatmeal Bread
Let’s start with parchment paper.
I am in love with it.
That sounds so weird but almost everything I bake involves the use of Parchment Paper.
I cut 2, 4″ strips (to fit in muffin tins) and they were only about 2″ max wide.
Criss-cross them (X) in a pan and you’ve got a muffin holder.
It’s that easy.
Really, you don’t want to make them too tall or they look stupid.
Cooling the Banana Coconut Oatmeal Bread
When the bread comes out. allow it to cool on a cooling rack.
In other words, let it in the baking pan for an hour to cool.
Then, turn the product (bread/muffin) out of the pan.
Want a Faster? Sometimes I am in a hurry, and I can’t wait for a few hours.
So, I toss them in the fridge to cool.
It’s fast, easy and my family loves refrigerated bread and muffin.
Speaking of refrigeration, I highly suggest leftovers be kept in the fridge.
The moisture content of this bread easily leads to molding and bacteria breeding.
Wrap it in something like Press-n-Seal (probably spelled it wrong, but they aren’t sponsoring this post, so who cares!).
Or alternatively use a snap top container.
Also, as a side bonus of refrigerating your bread, you now have extended its life up to a week, instead of a few days!
Trust me, it won’t be around that long!
Make Your Own Banana Oatmeal Coconut Bread ⇓
- 3 Mashed Bananas
- 1/2 C Coconut Oil or Canola Oil
- 1/2 C Canned Coconut Milk /or 1%,2% etc.
- 2 Eggs (Large)
- 1 C Brown Sugar (packed)
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cinnamon
- 2 C Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 C Quick Oats
- 1/4 C Coconut
- Parchment Paper
- 1 Bread Pan
- 6 muffin pan
- nonstick spray
Preheat Oven to 350° F
Grease bread pan lightly with nonstick spray or oil and a brush.
Line muffin tins with parchment paper as discussed in the post.
Combine banana, oil, milk, and eggs in a large mixing bowl.
Mix to combine (by hand or hand mixer)
Do not overmix as the bread will become 'tough'
Add brown sugar, nutmeg, and cinnamon. Stir well.
Next add, flour, baking soda, and baking powder.
Again, mix to incorporate but do not overmix.
Add oats and coconut to combine, reserving a sprinkle of coconut to top bread.
Once combined fill bread pan up 2/3 of the way, don't overfill.
Scoop remaining mixture into muffin cups.
Sprinkle each with a bit of coconut.
Bake approximately 60 minutes for the loaf and 35-40 minutes for muffins.
Use a toothpick to ensure bread is cooked.
If the toothpick comes out clean from centers of each, it is done.
Also, the bread will pull away from the sides of the bread pan.
Don't over bake.
Amount Per Serving: Calories: 541Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 407mgCarbohydrates: 78gFiber: 3gSugar: 40gProtein: 7g
Nutrient content may be inaccurate, as different brands and ingredients might be used.