Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Banana Bread Made Even Better

Banana bread becomes moist and rich with the help of coconut oil.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Lately, I’ve been looking for a delicious, moist, not-too-bad-for-you banana bread recipe. My son, Sam, goes through a banana a day, but still, there are often a few past-their-prime specimens lying around, and what better use for them than bread, or muffins?  Well, Denise (nice name!) at ChezUs.com has come to my rescue, yet again. She recently debuted a super moist banana bread recipe with a special, secret ingredient that she’d read about it in a recent NYTimes article – coconut oil.  I can’t wait to try it out, and Sam’s pretty excited, too.  I may add a little wheat germ or ground flaxseed to boost the bread’s healthy quotient a bit, but this recipe definitely looks like a keeper.

Do you cook or bake with coconut oil? If so, what do you make?


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks