Whole Wheat banana Bread with Coconut

Banana Bread with Whole Wheat and coconut

Banana bread is loved by one and all, and at my home tea time snack is most vital as we all come back from work/school and sit together after long day out. To make this little time more special, I need to find a quick healthy snack.

There is always a constant struggle for me to find a perfect healthy and guilt free snack for this time of the day. And this recipe is just an answer for that. The recipe i'm writing down is almost kind a treat to banana bread lovers and with the hint of coconut, its definitely going to be everyone's favorite.

The most important step in baking this bread is the waiting time before putting the batter into the oven.  The dry and wet ingredients have to be separately mixed and once after mixing together let it rest for around 20 minutes.

So lets get started with the recipe.

Course Breakfast, Dessert
Cuisine international
Cook Time 50 minutes
Resting Time 20 minutes
Servings 4
Author Mehraj Farheen


  • 1 cup Whole Wheat Flour
  • 1 cup Shredded fresh coconut
  • 1/2 Brown Sugar
  • 4 tbsp Honey
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 cup Chopped walnuts
  • 2 Generous pinch Cinnamom Podwer or Cardamom powder
  • 1 Egg
  • 50 grams Butter
  • 2 tbsp Oil
  • 1 pinch salt
  • 1/2 Cup Semolina
  • 2 Ripped bananas


  1. Preheat the oven at 150 degrees and line a bread loaf pan with baking sheet, keep aside

  2. Sieve all the dry ingredients at least 5-6 times- wheat flour, semolina, baking powder, salt cinnamon powder.

    The more you sieve the more air gets in, its important to incorporate lots of air as we are using only wheat flour.

    Also, using a whisk keep mixing the dry ingredients for 5-6 miniutes.

  3.  Take another bowl, break in the egg along with brown sugar, mashed banana, honey and add the grated coconut, keep stirring all these ingredients for 10 munites and allow it rest for 5 minutes.

  4. Next step is to mix both the dry and wet ingredients and adjust the consitancy with 1 or 2 tsp of water if the batter seems to be too thick. It shouldn't be as thick as a dough or as runny as a cake batter.

    Leave it at room temperature for around 20 minutes and then bake it at 160 degrees for 50 minutes in middle rack. Test with tooth pick for readyness. Allow it cool completely before slicing and serving!

Recipe Notes

Whenever I try to make this bread with double these quantities, the banana bread remained soggy in the middle, that's why I halved the actual measurements and tried. The bread was perfectly baked. If you wish to double the quantities make sure your dividing the batter in two separate loafs or cake tins.

You can also make muffins out of this batter.

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Whole Wheat banana Bread with Coconut

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