Pipe Dream #191: To Be A Healthfully Interesting Addition – Coconut Oil Banana Bread

coc oil bread 4

Coconut oil is so cool. You can read about it here. To sum up:

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. The benefits of the oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its antimicrobial, antioxidant, antifungal, antibacterial properties.

coc oil bread 3

Clearly, coconut oil is multi-purpose, friends. In the case of me, I purposed it for this banana bread, replacing butter or liquid oil with a nutty, space-alien lookin’ fat. It has s super high melting point, so at any point below 76 degrees, the oil is solid.

Incidentally, do you remember that sweet magic shell ice cream topping you can buy? It’s liquid, but then when it hits the ice cream it hardens like a DQ dip cone. Because of coconut oil’s high melting point, you can create your own magic shell with just chocolate and oil! Sweet party trick.

coc oil bread 2

Maybe I should have included chocolate chips in this bread. It would have been like a banana split. With or without, this bread is subtly coconut-flavored and super dense, even after three days. Let me know in the comments if you’ve tried coconut oil in anything else; it seems like it could be a healthfully interesting addition to any number of recipes.

I want to be a healthfully interesting addition,


coc oil bread 1

Coconut Oil Banana Bread

Adapted from Chez Us

1/2 cup virgin coconut oil (or butter)
1 cup full-fat Greek yogurt
3/4 cup brown sugar
1 egg
2 medium-size bananas
1 1/2 cups white whole-wheat flour (or all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
a pinch of salt

Preheat the oven to 350 degrees F.  Line a loaf pan with parchment paper.

In the bowl of a stand mixer, beat the coconut oil on medium speed until soft, about 2 minutes, scraping down the bowl halfway through. Make sure to scrape down the bowl and beaters a fair amount during the whole process; I found that things weren’t getting as well-mixed as I would have liked.  Add the yogurt and continue beating on medium speed for 2 minutes.  Add the sugar and mix until well combined, about 2 minutes. Add the egg and bananas and mix until well combined.  Add the dry ingredients, mixing on medium speed until well combined, about 3 minutes.

Pour the batter into the loaf pan.  Bake for 40-50 minutes or until the top is a deep golden brown and a cake tester inserted in the center comes out clean. Check it at 30 minutes to make sure the top isn’t browning too much. If it starts to brown too much, cover with foil for the remainder of the baking time.

9 Responses to “Pipe Dream #191: To Be A Healthfully Interesting Addition – Coconut Oil Banana Bread”

  1. 1 Emmy April 22, 2013 at 9:17 am

    Now craving Banana bread.

  2. 2 JoniBeth April 22, 2013 at 1:06 pm

    I’m going to be trying this one, Lauren! I’ll just be substituting the eggs so my son Noah can enjoy some too. :)

  3. 3 Lauren April 22, 2013 at 1:46 pm

    Go for it, Joni! Let me know how it goes without eggs. :]

  4. 4 Jen April 22, 2013 at 2:41 pm

    Yum! This sounds awesome. I’ve made chocolate-chip cookies with coconut oil (I added some sweetened flake coconut to the batter, too) and scones with coconut oil, just doing a straight substitution for butter both times. Both worked really well!

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  1. 1 Pipe Dream #283: To Jive Green – Fudgy Frosted Avocado Brownies | piping dreams Trackback on July 24, 2014 at 9:06 am
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