This Golden Turmeric Coconut Banana Bread is a vibrant, flavorful take on healthy banana bread recipes, perfect for a wholesome breakfast or snack. You’ll love its unique warmth and moist texture.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for natural sweetness.
- Turmeric: Ground turmeric gives color and a subtle earthy note.
- Coconut Milk: Full-fat coconut milk adds richness and moisture.
- Coconut Sugar: You can substitute with brown sugar or maple syrup if preferred.
- Whole Wheat Flour: All-purpose flour or a gluten-free blend works too.
Ingredients:
- Main:
- 3 very ripe medium bananas, mashed
- 1/4 cup melted coconut oil
- 1/4 cup full-fat coconut milk
- 1/2 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Spices:
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Optional:
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 10-12 slices
- Tools Needed: Loaf pan, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your banana bread won’t stick.
2. Combine Wet Ingredients
In a large bowl, mash your ripe bananas thoroughly. Stir in the melted coconut oil, coconut milk, coconut sugar, egg, and vanilla extract until well combined.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the whole wheat flour, baking soda, salt, ground turmeric, cinnamon, and ginger. Make sure there are no lumps in your dry mixture.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can make your banana bread tough. If using, fold in the shredded coconut and nuts now.
5. Bake the Banana Bread
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
6. Cool and Serve
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slicing it while warm is tempting, but waiting allows it to set properly.
Variation Ideas:
- Chocolate Chip Swirl: Swirl in 1/2 cup of dark chocolate chips for a classic touch.
- Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice after cooling.
- Tropical Twist: Add 1/4 cup diced dried mango or pineapple to the batter.
- Nut-Free: Simply omit the walnuts or pecans for an allergy-friendly option.
Storage Instructions:
Store your Golden Turmeric Coconut Banana Bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices for up to 3 months; just thaw at room temperature or gently warm in a toaster oven.
Frequently Asked Questions (FAQ):
Q: Can I use frozen bananas for this healthy banana bread recipe?
A: Yes, thaw them first and drain any excess liquid before mashing.
Q: What if I don’t have coconut sugar?
A: You can substitute it with an equal amount of brown sugar or half the amount of maple syrup for healthy banana bread.
Q: How do I know if my bananas are ripe enough?
A: They should have many brown spots and be very soft to the touch.
Q: Can I make this banana bread gluten-free?
A: Yes, substitute the whole wheat flour with an equal amount of a gluten-free all-purpose flour blend.
Q: Why is my banana bread dry?
A: Overmixing the batter or overbaking can lead to dry banana bread. Mix until just combined and check for doneness at the earliest recommended time.
