Warm Cinnamon Banana Loaf with Coconut and Wholewheat Flour
This moist banana loaf combines wholewheat flour with coconut flakes and warm cinnamon for a comforting treat. The addition of cornmeal and semolina creates an interesting texture, while coconut oil and butter provide richness. Perfect for breakfast, afternoon tea, or as a wholesome snack. The recipe uses very ripe bananas for natural sweetness and maximum flavor.
Ingredients
- ½ cups wholewheat flour
- 2 tbsp cornmeal
- 2 tbsp quick cook oats
- 1 tbsp semolina
- 3 tbsp coconut flakes, desiccated
- 1 tsp cinnamon powder
- 1 tsp baking soda
- 1 very ripe banana, mashed with fork
- 1 egg, room temperatureflax egg1:1veganeggs-freeFull guide →
- 4 ½ tbsp buttervegan butter1:1vegandairy-freedairy-freeFull guide →
- 2 tbsp coconut oil
- 50 mls honeymaple syrup1:1veganFull guide →
- 2 tbsp whole milkcoconut milk1:1dairy-freedairy-freeFull guide →
Instructions
- 1
Preheat oven to 350°F
- 2
Line a loaf tin with parchment paper
- 3
Mix all dry ingredients with a whisk in a clean metal bowl
- 4
Add all wet ingredients to another clean bowl and mix well with wooden spoon until no lumps remain
- 5
Add dry ingredients to wet ingredients in 2 small additions, mixing well between each addition
- 6
Pour into the loaf tin and bake for 30 minutes
- 7
Insert skewer to check if it comes out clean
- 8
If skewer is not clean, bake for another 5-10 minutes
Tips
Use very ripe bananas with brown spots for the best flavor and natural sweetness.
Check doneness with a skewer - it should come out clean or with just a few moist crumbs.
Let the loaf cool in the tin for 10 minutes before turning out to prevent breaking.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve warm or at room temperature, optionally with butter or honey.
Common Mistakes
Do not overmix the batter to avoid a tough texture.
Check oven temperature as overbaking will dry out the loaf.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I substitute the wholewheat flour with regular flour?
Yes, you can substitute with all-purpose flour in equal amounts, though the texture will be lighter and less nutty.
How do I know when the banana is ripe enough?
The banana should have brown spots on the peel and be very soft when gently squeezed.
Can I freeze this banana loaf?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.