Easy Coconut Sugar Banana Bread
This Easy Coconut Sugar Banana Bread recipe is incredibly moist and perfect to pair with a cup of coffee. This is a healthier alternative to traditional banana bread, as it is sweetened with coconut sugar, ripe bananas, and a hint of cardamom.
- No Refined Sugars: I wouldn’t necessarily call this a healthy banana bread recipe, but rather a healthier, low-sugar alternative that still delivers that bakery-style banana bread vibe. I love the rich, caramel-like flavor of coconut sugar, and it’s a fantastic unrefined sugar option without that artificial aftertaste. My go-to is the Big Tree Farms Organic Coconut Sugar, which you can grab in a large bag at Costco. Plus, it has a low glycemic index, making it a great choice if you’re keeping an eye on your sugar intake!
- Uses whole bananas: While baking usually requires exact measurements, I hate having to measure out bananas and ending up with extra mashed bananas. This recipe keeps it simple since it uses 3 large, super-ripe bananas. No measuring needed!
- Packed with banana flavour: No one wants banana bread that’s heavy on flour and sugar but light on banana flavor. I made sure this loaf is packed with banana goodness which is why we use 3 bananas!
Ingredients
- Bananas: Use extra-ripe bananas for natural sweetness, reducing the need for added sugar.
- Flour: Regular all-purpose flour works best.
- Sugar: My favourite unrefined sugar is coconut sugar because it provides a subtle brown sugar flavour. However, if you don’t have coconut sugar, you can use granulated or brown sugar.
- Leaving agents: This recipe uses both baking soda and baking powder for the perfect rise.
- Spices: Cinnamon and cardamom add warmth, but you can replace cardamom with extra cinnamon if needed.
- Butter: Unsalted butter works the best.
- Oil: I like to use canola oil, but you can also substitute for coconut oil.
- Milk: Whole milk helps add extra moisture, but 2% or skim milk also works.
- Vanilla extract: A good-quality vanilla extract enhances the flavor.
- Eggs: This recipe uses two large, room temperature eggs.
Step By Step Instructions
Step 1: Preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or grease it with oil. Set aside. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom.
Step 2: In a separate bowl, mash the bananas (leave a few chunks if you prefer extra banana flavor).
Step 3: Add the unsalted butter, canola oil, coconut sugar, milk, vanilla extract, and eggs to the mashed bananas. Whisk until combined.
Step 4: Gently fold the dry ingredients into the banana mixture until just incorporated. Be careful not to overmix.
Step 5: Pour the batter into the prepared loaf pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Slice and enjoy with a spread of butter, Biscoff, or peanut butter!
Expert Baking Tips
- Use ripe bananas since the riper the bananas, the less sugar you have to use.
- Measure out your dry ingredients (especially the flour) on a weighing scale.
- Use room temperature ingredients.
- Optional: Add walnuts, pecans, chocolate chips or coconut to the batter.
- Avoid overmixing the batter or the banana bread can turn dense and chewy.
- Line a loaf pan with parchment for a fast cleanup. It also makes pulling the banana loaf from the pan much easier.
More Recipes To Try
Easy Coconut Sugar Banana Bread FAQ
What does coconut sugar taste like?
Coconut sugar has a flavor similar to brown sugar, where you still get a hint of caramel. Despite its name, coconut sugar doesn’t taste like coconut, so don’t worry about your banana bread having a coconut flavor. I promise you won’t be able to tell the difference!
Why use ripe bananas?
The riper the bananas, the less sugar you need since they add plenty of natural sweetness. I always make sure my bananas are ultra-ripe before baking banana bread for the best flavor and texture!
How long does the banana bread last?
Keep the banana bread loaf wrapped in plastic wrap or add into a container for up to 3 days.
If you try this recipe, please leave a star rating below! Don’t forget to follow me on Instagram and Pinterest for all the latest recipes by Sweet and Seasoned.
Easy Coconut Sugar Banana Bread
Ingredients
- 1 1/2 cup All-purpose flour (180 grams)
- 1/2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cardamom
- 3 Medium bananas, ripe
- 6 tablespoons Unsalted butter (85 grams), melted
- 2 tablespoons Canola oil
- 1/4 cup Coconut sugar (43 grams)
- 2 Large eggs, room temperature
- 2 tablespoons Milk (whole milk or 2%)
- 1/2 tablespoon Vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or grease it with oil. Set aside. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom.1 1/2 cup All-purpose flour (180 grams), 1/2 teaspoon Baking powder, 1 teaspoon Baking soda, 1/4 teaspoon Salt, 1 teaspoon Ground cinnamon, 1/2 teaspoon Ground cardamom
- In a separate bowl, mash the bananas (leave a few chunks if you prefer extra banana flavor). Add the unsalted butter, canola oil, coconut sugar, eggs, milk, and vanilla extract to the mashed bananas. Whisk until combined.3 Medium bananas,, 6 tablespoons Unsalted butter (85 grams),, 2 tablespoons Canola oil, 1/4 cup Coconut sugar (43 grams), 2 Large eggs,, 2 tablespoons Milk (whole milk or 2%), 1/2 tablespoon Vanilla extract
- Gently fold the dry ingredients into the banana mixture until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Slice and enjoy with a spread of butter, Biscoff, or peanut butter!
Leave a Reply