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Banana, Coconut and Date Bread | mylittlelarlder.com

Banana, Coconut and Date Bread

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author My Little Larder


  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2/3 cup shredded coconut unsweetened
  • 1 cup fresh orange juice
  • 1 cup pitted dates
  • 5 Tbsp coconut oil melted (or butter)
  • 2/3 cup brown sugar
  • 1 large egg
  • 1 cup very ripe bananas mashed (about 2 large bananas)


  1. Preheat oven to 180C (355 F). Grease and line a standard loaf pan .
  2. In a large bowl sift together the flour, baking powder, baking soda and cinnamon. Mix in the shredded coconut and set aside.
  3. In a medium saucepan add the orange juice and dates and bring to a boil. Reduce the heat and leave to simmer for 5 min to allow the dates to soften. Using a stick blender puree the mixture. It doesn’t need to be smooth, I actually quite like it with a few chunks of dates in the loaf. Add the melted coconut oil and brown sugar and allow to cool for 5 min. Once the mixture has been allowed to cool for 5 min add the egg and mashed banana and whisk until combined.
  4. Add the wet ingredients to the dry ingredients and mix to combine. Pour into the pre-prepared loaf tin and bake for 40 min or until cooked through. To tell this insert a metal skewer into the middle of the loaf and if it comes out clean the loaf is cooked. Allow to cool in the tin for 10 min before removing and allowing to cool on a wire rack. It is easier to slice once cool, but if you can’t wait feel free to slice when warm carefully using a serrated knife.