Here’s another super tasty, super easy quick bread to add to my never-ending list of failproof banana bread recipes. Ever so slightly adapted from Culinary Adventures In The Kitchen, you can bake it a day ahead, wrap it in foil, store it overnight and wait for the flavours to come through. I quite agree with Alison about the addictive nature of this sweet bread; I had to tell someone to take it out of sight for fear of eating the whole thing alone. See, it’s that good!



1 1/2 cup all purpose flour

1/2 cup quick cooking oats

1 tsp baking soda

1 tsp baking powder

1/4 tsp table salt

3 medium ripe bananas, mashed

1/2 cup vegetable oil

1/2 cup granulated sugar

2 tbs light muscovado sugar

2 large eggs, room temperature

1/2 cup unsweetened yogurt

1 tsp almond extract

1 tsp vanilla extract

1/2 cup dessicated coconut, toasted


  • Preheat oven to 350 degrees. Grease a 3 x 7-inch loaf pan and line base and sides with parchment paper.

  • In a medium bowl, sift all-purpose flour, baking soda, baking powder and salt. Stir in oats and coconut.

  • In a large bowl, mash the banana. Add coconut oil, sugar, light muscovado, egg, yogurt, extracts and mix well.

  • Stir the dry ingredients into the wet ingredients until just combined. Transfer the batter into the prepared pan.

  • Bake for 60 minutes until a toothpick comes out clean. Cool in pan for 5 minutes before turning out to cool completely.

Coconut & Banana