Cinnamon Banana Bread with Coconut

Samina Patel


Dry Ingredients:
1.7ounces whole wheat flour
2tablespoons cornmeal
2tablespoons quick cooking oats
1tablespoon semolina
3tablespoons coconut flakes or desiccated coconut (heaping tablespoons)
1teaspoon ground cinnamon
1teaspoon baking soda or fruit salt
Wet Ingredients:
1 very ripe banana
1 egg, room temperature
2.3ounces butter
2tablespoons coconut oil
1.7 fluid ounces of honey
2tablespoons whole milk (can replace with coconut milk or any nut milk)


  1. Preheat oven to 350F.
  2. Line a loaf tin with parchment paper
  3. In a clean metal bowl, mix all the dry ingredients with a whisk.
  4. In another clean bowl, add all the wet ingredients and mix well with wooden spoon until no lumps remain.
  5. Add the dry ingredients into the wet ones in 2 small additions and mix well between each addition.
  6. Pour into the loaf tin and bake for 30 minutes. Insert skewer to check if it comes out clean.
  7. If it does, your cake is ready, if it doesn’t leave it for another 5-10 minutes.

This recipe by The Cupcake Confession for Honest Cooking was republished with permission. It originally appeared as Coconut Banana Cinnamon Loaf.

Cinnamon Banana Bread with Coconut

Samina Patel