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Coconut Ginger Banana Bread

Dated: October 15, 2018

Not your ordinary banana bread, this recipe gets a flavor boost from shredded coconut and crystallized ginger.

Two slices of coconut ginger banana bread with cream cheese beside the loaf of quick bread.
I’ve been doing things. Not blogging. Definitely moving. Literally.

I thought I didn’t have so much stuff (here’s looking at you, cabinet full of glassware). I thought the stuff I did have was neatly organized. It turns out that I didn’t have my not-so-much-stuff as together as I thought I did.

I knew I had a lot of spices. I didn’t realize I had so many shoes. I was surprised to find I regularly use almost everything I own. That felt good.

What really stinks about moving this time of year is missing my window for sharing pumpkin dessert recipes.

Blogging and social media sharing has changed so much since I started this hobby that I’m already behind the eight ball for not yet sharing Thanksgiving recipes.

But you know what I need right now? A little bit of normal. A little bit of comfort. Something to make this new place feel like home.

Like the too many pairs of shoes I have in my closet, the argument could likely be made that the last thing the internet needs is another banana bread recipe. But, that’s what I’m giving it.

Truth be told, I usually reach for a banana-walnut version that I found in my late grandmother’s recipe box when I want to make banana bread. It’s classic. Easy. Comfortable. A known quantity. The classic black flat of banana bread recipes.

This coconut-ginger banana bread, however, is anything but ordinary. Consider it the statement stiletto. Sexied-up and screaming for attention.

A loaf of coconut ginger banana bread with two halved banana slices baked on top.
Some of you may write this recipe off when you see it calls for crystallized ginger โ€“ admittedly not a typical kitchen staple โ€“ but I promise you that it’s easy to find (here’s what it looks like at Trader Joe’s) and oh, so tasty.

Dip extra pieces of crystallized ginger in dark chocolate for an easy treat, or get ready to bake ginger cookies for the holidays.

As for the shredded coconut in this banana bread recipe, well, I can’t make a case there. When it comes to coconut, you either love it or hate it.

A few weeks in and mostly all the way there, I feel pretty good about things. Last night, I saw the moon from my bedroom window for the first time in at least two years. And instead of sirens waking me up, I fell asleep to the slow croak of a bullfrog. I’m enjoying myself. I hope you enjoy this recipe.

.LS

A loaf of coconut ginger banana bread with two halved banana slices baked on top.

Coconut Ginger Banana Bread

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Banana bread purists might balk at this quick bread flavored with shredded coconut and crystallized ginger, but just one slice will change their minds.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped crystallized ginger
  • 4 medium to large ripe bananas
  • 1/2 cup coconut oil, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt

Instructions

  1. Whisk together the flour, baking soda, salt, shredded coconut, and crystallized ginger in a medium bowl and set aside.
  2. Mash 3 of the ripe bananas in a large bowl, then stir in the melted coconut oil, sugar, eggs, and yogurt.
  3. Stir the dry ingredients into the large bowl of wet ingredients and stir until incorporated. 
  4. Pour the batter into a greased and floured 9 x 5-inch loaf pan.  
  5. Bake at 375 degrees for 15 minutes, then remove the loaf pan from the oven to garnish with the last banana. Simply peel, cut lengthwise, and gently press into the top of the loaf. 
  6. Return the banana bread loaf to the oven, reduce the temperature to 350 degrees and bake for 40-50 minutes more. A cake tester inserted into the center of the loaf should come out clean when done.
  7. Allow the loaf to cool in the pan for 15 minutes or so before turning it out to continue cooling.

Notes

Recipe slightly adapted from Cherry Bombe: The Cookbook.

© LeAndra Spicer
Category: Breakfast

Filed Under: Breads

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Reader Interactions

Comments

  1. Janet Conboy

    October 17, 2018 at 6:41 pm

    I love love love banana bread…especially with nuts. I have never cooked with crystallized ginger tho I like ginger. When you cook with it, is it still crunchy?? I also have never used coconut oil…guess I am stuck with more traditional ingredients…but don’t mind trying something new!

    Reply
  2. Ashley @ The Olive and The Sea

    October 20, 2018 at 9:42 am

    I love the two bananas on the top! And the crystalized ginger is both intriguing and appealing. Definitely trying this one. And congrats on the move!

    Reply
  3. Becca

    October 31, 2018 at 6:59 pm

    Wow – I LOVE banana bread and cannot wait to try this version! Even the classics need a little spicing up sometimes! ๐Ÿ™‚ P.S. Hope you’re enjoying your new place!

    Reply

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