• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Love & Flour

a little food blog

  • Home
  • Recipe Index
  • About
  • Favorites

Coconut Ginger Banana Bread

October 15, 2018 By LeAndra 3 Comments

Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly

Coconut ginger banana bread is not your ordinary banana bread loaf. Made with coconut oil and shredded coconut, this delightful quick bread gets a flavor boost from chopped crystallized ginger. Bake a loaf soon!


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.


Some of you may write this recipe off when you see it calls for crystallized ginger – admittedly not a typical kitchen staple – 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

coconut ginger banana bread
Print

Coconut Ginger Banana Bread

Prep 20 mins

Cook 60 mins

Total 1 hour, 20 mins

Author slightly adapted from Cherry Bombe: The Cookbook

Yield 1 loaf

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.

Courses Breakfast

0 Shares

Filed Under: Breads

Previous Post: « Swedish Visiting Cake Bars
Next Post: Pumpkin Spice Granola »

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! 🙂 P.S. Hope you’re enjoying your new place!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hello. I'm LeAndra. I hope you find a new recipe or few words to enjoy. Thanks for stopping by!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Deliciousness via email!

Charlotte Food Bloggers




Search

7 essential tools for making recipe videos.

Categories

Footer

Love and Flour
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Seventy-seven days since I showed up here, so I think it’s safe to say I don’t care all that much about Instagram. I do, however, care about cake.
  • “These are all so nicely different.” #cheers #thehappynow #itstheweekend #avl
  • I may not be in Sweden, but I can still enjoy Swedish Visiting Cake Bars. #oxogoodcookies
  • I have a feeling the @dunkindonuts apple crisp donuts and I are going to get to know each other quite well this fall. #love #cltfoodbloggers 
Also pictured: pumpkin donuts
  • 7.25.18 | 8:43 p.m.
  • Roasted sweet potato salad with onions, purple scallions, and chives.
  • Last December, just as winter was setting in, I was so very grateful to spend an evening with friends @mamaricottas to celebrate my birthday. Tonight, I had the same feeling of gratitude after spending the evening there with my @cltfoodbloggers friends. Everything was divine, as always, and this strawberry panna cotta was a true delight. 🍓

Privacy Policy

© 2019 Copyright Love & Flour · Custom site design by How Sweet Designs