Delicious Coconut Banana Bread Recipe – Light, Fluffy & Nutty!

Coconut Banana Bread is a delightful fusion of tropical flavors and classic comfort.

This moist, tender loaf combines the natural sweetness of ripe bananas with the nutty richness of shredded coconut, creating a perfect balance of flavor and texture.

With every bite, you get the warm aroma of bananas, the chewiness of coconut, and a subtle hint of vanilla.

Perfect for breakfast, an afternoon snack, or even dessert, this easy-to-make bread is a fantastic way to use up overripe bananas.

Whether you enjoy it plain, slathered with butter, or with a drizzle of honey, Coconut Banana Bread is a treat that brings warmth and nostalgia with every slice.

Ingredients for Coconut Banana Bread

To make this delicious Coconut Banana Bread, you’ll need a handful of pantry staples and fresh ingredients.

Dry Ingredients

• All-purpose flour for structure and softness
• Baking soda to give the bread a light and fluffy texture
• Salt to balance the sweetness
• Shredded coconut for a nutty, tropical touch

Wet Ingredients

• Ripe bananas for natural sweetness and moisture
• Eggs to bind the ingredients together
• Melted butter or coconut oil for richness
• Brown sugar for a deeper caramel-like sweetness
• Vanilla extract to enhance flavor

Optional Add-Ins

• Chopped nuts such as walnuts or pecans for extra crunch
• Chocolate chips for a touch of indulgence
• A pinch of cinnamon for a warm, spiced note

Step-by-Step Instructions for Making Coconut Banana Bread

1. Preheat the Oven and Prepare the Loaf Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.

2. Mash the Bananas

Peel the bananas and mash them in a large mixing bowl until smooth. A few small lumps are okay—they add texture!

3. Mix the Wet Ingredients

To the mashed bananas, add the melted butter (or coconut oil), eggs, brown sugar, and vanilla extract. Whisk until fully combined.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and shredded coconut.

5. Fold the Dry Ingredients into the Wet Mixture

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.

6. Add Optional Mix-Ins (If Using)

If adding nuts or chocolate chips, gently fold them into the batter.

7. Pour the Batter into the Pan

Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle extra shredded coconut on top for a beautiful golden finish.

8. Bake to Perfection

Place the pan in the preheated oven and bake for about 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm, or store for later!

Tips for Perfect Coconut Banana Bread

1. Use Overripe Bananas for Maximum Sweetness

The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or fully darkened skins for the best results.

2. Toast the Shredded Coconut

For a deeper, nuttier coconut flavor, lightly toast the shredded coconut before adding it to the batter. Simply spread it on a baking sheet and bake at 325°F (163°C) for 3-5 minutes until golden brown.

3. Don’t Overmix the Batter

Overmixing can lead to dense and tough bread. Stir the ingredients until just combined to keep the texture light and fluffy.

4. Use Coconut Milk or Yogurt for Extra Moisture

If you want an ultra-moist loaf, replace a portion of the butter with coconut milk or Greek yogurt. This enhances the richness and flavor.

5. Add a Crunchy Topping

Sprinkle extra shredded coconut, chopped nuts, or even a cinnamon-sugar mixture on top of the batter before baking for added texture and flavor.

6. Let It Cool Before Slicing

As tempting as it may be, allow your banana bread to cool completely before slicing. This helps the flavors develop and prevents it from crumbling.

Health Benefits of Coconut Banana Bread

1. High in Fiber

Both bananas and shredded coconut provide dietary fiber, which supports digestion and promotes gut health.

2. Natural Energy Booster

Bananas are rich in natural sugars and carbohydrates, making this bread a great snack for an energy boost.

3. Packed with Healthy Fats

Coconut contains medium-chain triglycerides (MCTs), which are good for metabolism and brain function.

4. Good Source of Potassium

Bananas are loaded with potassium, which helps regulate blood pressure and maintain muscle function.

5. Contains Antioxidants

The combination of bananas, coconut, and eggs provides a dose of antioxidants, which help fight free radicals and support overall health.

Conclusion

Coconut Banana Bread is a delicious and wholesome treat that brings together the comforting taste of banana bread with a tropical twist.

Whether enjoyed as a quick breakfast, an afternoon snack, or a sweet dessert, this moist and flavorful loaf is easy to make and loved by all.

With simple ingredients and a few expert tips, you can create a bakery-quality banana bread right at home.

Give this recipe a try, and enjoy a slice with your favorite coffee, tea, or a dollop of butter for an indulgent experience!

Frequently Asked Questions

1. Can I make this bread gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure to check that it contains a binder like xanthan gum for the best texture.

2. How do I store Coconut Banana Bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.

3. Can I use coconut flour instead of all-purpose flour?

Coconut flour is highly absorbent, so it’s not a direct 1:1 substitute. If using coconut flour, you’ll need to increase the liquid ingredients significantly to avoid a dry texture.

4. What’s the best way to reheat banana bread?

Warm individual slices in the microwave for 10-15 seconds or lightly toast them for a crispier texture.

5. Can I make this into muffins instead of a loaf?

Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.