I didn’t always love bananas. For the longest time, I grew up not liking bananas. I think it’s because my family likes them less ripe than I do. My parents like them with some green still on them. I personally can’t stand bananas when they’re like that- there’s a sort of chalky taste that sticks to your mouth and tongue when you eat them like that. I like my bananas overripe with spots when they’re nice and sweet. I especially like bananas in banana bread…better yet, coconut banana bread.

Whenever I’m out in Maryland, I like to hit up the “Reduce Produce” section because unlike in Crown Heights, they always have tons of overripe, just-the-way-I-like-it bananas. I usually end up buying way more than I need which is fine because then it just means it’s time to make banana bread! Win win!

I decided to go with my favorite natural sweetener for this one- maple syrup. I adore maple syrup. I grew up with pure maple syrup so it holds a special place in my heart- no imitations accepted here!

The coconut oil makes this bread especially fragrant and the pecans and added coconut chips on top make for a nice crunchy bit of goodness.

I’ve been enjoying adding a smear of creamed maple butter on top but as I discovered when shooting, getting that beautiful smear isn’t the easiest thing to do…pretty sure I failed this time in the “food porn” category.

Maple Coconut Banana Bread

Makes 1 Loaf

1/4 Cup Coconut Oil (can sub for neutral-flavored vegetable oil)

3/4 Cup B Grade Maple Syrup

2 Eggs

1 tsp Vanilla

1 Cup Mashed Bananas (about 2 medium bananas)

1 3/4 Cup Flour (whole wheat pastry flour also works well)

1/2 tsp Salt

1/2 tsp Baking Soda

1 tsp Baking Powder

1/3 Cup Almond Milk

1/2 Cup Chopped Pecans

Coconut Flakes (optional)

Preheat oven to 350°F.

Heat coconut oil in microwave to melt it. Using an electric mixer, combine coconut oil, maple syrup, eggs, vanilla, mashed bananas and milk.

In a separate, medium-sized bowl, combine dry ingredients: flour, salt, baking soda and baking powder. Make a well in the center and pour in the liquid mixture. Using a wooden spoon or spatula, stir to combine.

Lightly spray an 9×5 in bread loaf pan with nonstick spay. Pour mixture into pan and if using, sprinkle coconut flakes on top. Place in oven and bake for 50-60 minutes (30 minutes in, check the bread and place tin foil on top if it is starting to brown too much). Carefully remove from oven and allow to cook for several minutes in the pan before removing.

Hey look- I got the bread out of the pan!