Ingredients: – ¾ cup whole wheat pastry flour or white whole wheat flour or regular whole wheat flour – ½ cup oat – 1 ½ teaspoons baking powder – ¼ teaspoon table salt – ½ teaspoon cinnamon – ¾ cup unsweetened shredded coconut, divided – ⅓ cup chopped candied ginger – ⅓ cup chopped dried cherries or cranberrie
– ½ cup pecans, toasted and chopped – ¼ cup chopped dark chocolate (about 1 ½ ounces, you may sub chocolate chips) – ½ cup virgin coconut oil, melted – 1 cup mashed ripe banana – ¼ cup honey – 1 large egg, preferably at room temperature – 1 teaspoon vanilla extract – 1 tablespoon turbinado (raw) sugar
Instructions: 1. Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan. (Alternatively, see note below on how to make muffins).
In a medium bowl, whisk together the flour, oats, baking powder, salt, and cinnamon. Stir in ½ cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans, and dark chocolate.
In a separate medium bowl, whisk together the melted coconut oil, mashed banana, honey, egg, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining ¼ cup coconut. Top with a light sprinkle of turbinado (raw) sugar.
Bake until a toothpick inserted into the center comes out clean, about 50 minutes or longer.
Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; using a sharp paring knife may work better than a serrated bread knife.
Serve and enjoy your delicious coconut banana bread! If you prefer muffins, refer to the note for instructions on how to make them instead.