Nectarine Coconut Banana Bread
It’s no surprise to you by now that I love bananas- bananas in my oatmeal, bananas in my muffins, bananas as phones, banana wallpaper… Is it too cheesy for me to say I am bananas for bananas?
I take it back. As soon as I said it, I realized, “yes, yes it is.”
Anyhoo- it is definitely a true statement regardless of the phrase’s cheesiness.
One of my favorite banana bread recipes of all time is Ambitious Kitchen’s Cinnamon Peach Banana Bread. However, my mom has a fear of peaches and I think her fear has somewhat carried over to me as well. I guess as a kid she bagged peaches nonstop at a grocery store and is now terrified of their fuzzy exterior. That hasn’t stopped me from making it time and time again though!
But, because I am a good daughter, I wanted to make a just-as-delicious-and-summery banana bread that we could both enjoy, #straighttothebutze style. And now that it is officially SUMMER (!!!) and stone fruit are out and about and just waiting for me to pick them, I felt it was time. I made this intending to give it to her and my friends as a nice treat, but I may or may not have eaten it all.
Between coconut flakes and fresh nectarine slices, this bread just screams summer. Pair it with a fresh mango or coconut sorbet and maybe even some chocolate drizzle.
- ¼ cups oat flour
- 1 ½ cups whole wheat flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 3 dashes of salt (I just grind my salt shaker three times!)
- 2 mashed bananas (really ripe)
- 3 nectarines
- ¼ cup coconut shavings, plus a bit for sprinkling on top
- ¼ cup coconut sugar
- 2 tablespoons melted coconut oil
- 1 egg
- 1 tsp vanilla
- 1/3 cup nonfat plain Greek yogurt
Preheat oven to 350 degrees F. Coat a loaf pan with coconut oil.
In a bowl, mix together dry ingredients (flours, baking soda/powder, and salt). In a larger mixing bowl, mix bananas, coconut oil, and coconut sugar. Whisk in vanilla and egg.
Dice nectarines, adding 2 of the nectarines to the mixture, along with coconut shavings. Mix in well. Then, alternate between dry ingredients and yogurt, mixing until well combined.
Pour batter into the greased pan and sprinkle the remaining nectarine and coconut shavings on top. Finish off by sprinkling cinnamon along the top of the loaf.
Bake the loaf for an hour, or until a toothpick comes out clean from the center. If the center takes longer to bake than the outside, cover the entire loaf in foil, leaving the center uncovered.
Let the loaf cool for 10-15 minutes in the pan and then slip out using a spatula to cool longer on a plate or wire rack.