• Photo credit: Alan Benson (Alan Benson)Source: Alan Benson

This banana bread is heaven. The addition of coconut oil adds a wonderful richness and heavenly aroma that you won’t be able to resist. This loaf also keeps well and becomes more moist and flavoursome with time, so try not to eat it all at once! It's wonderful served on its own or toasted and spread with butter or ricotta and drizzled with honey.






Skill level

Average: 3.4 (73 votes)


  • melted coconut oil, to grease
  • 240 g (1½ cups) wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 70 g (1 cup) shredded coconut
  • 100 g (½ cup) coconut oil, at room temperature
  • 180 g (1 cup) coconut palm sugar
  • 1 egg
  • 2 large (about 200 g each) very ripe bananas
  • 130 g (½ cup) Greek-style natural yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C (160°C fan-forced). Grease a 21 x 10.5 cm (base measurement) loaf pan with the melted coconut oil and line the base and two long sides with one piece of non-stick baking paper. 

Sift together the flour, baking powder and bicarbonate of soda into a large bowl, returning any husks to the flour mixture. Stir in the coconut. 

Use an electric mixer to beat the coconut oil and sugar in a mixing bowl until well combined (it will look like wet sand). Add the egg and beat well, scraping down the sides of the bowl if necessary. Mash the bananas, add to the coconut mixture with the yoghurt and beat until well combined. Add the dry ingredients and beat on low speed until just combined.

Pour the mixture into the prepared tin. Use the back of a spoon to smooth the surface and then tap the tin lightly on the benchtop to settle the mixture. Bake in preheated oven for 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve in slices.


Baker’s tip

• This banana bread will keep in an airtight container at room temperature for up to 4 days.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Fez tiles from Onsite. Tam small dip bowl in colour black from Country Road.


For more recipes, view our online column, Bakeproof: Coconut.