Delicious Banana Coconut Bread Recipe for Any Occasion

Banana Coconut Bread is the perfect tropical twist on the classic banana bread recipe.

The moist, fragrant bread combines the rich, sweet flavor of ripe bananas with the delightful crunch of toasted coconut flakes.

It’s the ultimate treat for breakfast, an afternoon snack, or even a light dessert.

Whether you’re a fan of banana bread or looking to try something new, this easy-to-make recipe will transport you to a sunny paradise with every bite.

Packed with natural sweetness and a hint of coconut flavor, this loaf is sure to become a new favorite.

Why Banana Coconut Bread is So Special

Banana Coconut Bread stands out because of the perfect marriage of flavors and textures.

The soft, naturally sweet bananas add moisture and depth, while the toasted coconut flakes bring in a satisfying crunch and a delicate, tropical flavor.

Together, they create a balance of sweetness and nuttiness that’s irresistible.

Beyond the taste, the texture of this bread is simply unbeatable. With the moisture from bananas and the slight chewiness from coconut, each slice is soft and satisfying.

The added coconut oil or coconut milk (depending on the variation) intensifies the tropical essence, making it feel like a vacation in a loaf.

Plus, it’s versatile enough to be enjoyed plain, spread with butter, or even paired with a cup of coffee or tea for a perfect afternoon treat.

Ingredients You’ll Need

To make this delicious Banana Coconut Bread, you’ll need a handful of simple ingredients, many of which you might already have in your kitchen. The essential ingredients include:

• 3 ripe bananas – The star of the recipe, providing natural sweetness and moisture. The riper, the better!
• 2 cups all-purpose flour – The base of the bread, creating structure and texture.
• ¾ cup coconut flakes – You can use sweetened or unsweetened coconut, but toasted coconut adds extra flavor.
• ½ cup coconut oil – This adds richness and enhances the coconut flavor.
• 1 teaspoon baking soda – For lift and a light, airy texture.
• 1 teaspoon vanilla extract – Adds a deep, aromatic flavor that complements the bananas.
• ½ cup sugar – Adjust to your sweetness preference; coconut sugar or maple syrup can also be used.
• 2 large eggs – Helps bind the ingredients and adds richness.
• 1 teaspoon salt – Balances the sweetness and enhances all the flavors.

Optional Add-ins:

• ½ cup chopped walnuts or chocolate chips – For extra texture and flavor variations.

With these simple ingredients, you’re just a few steps away from baking this irresistible banana coconut bread.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan
   Start by preheating 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. This ensures your banana coconut bread doesn’t stick and comes out perfectly.
2. Mash the Bananas
   In a large mixing bowl, peel the ripe bananas and mash them with a fork or potato masher until smooth. It’s okay to leave some chunks if you prefer a bit of texture in your bread.
3. Mix Wet Ingredients
   Add the coconut oil (melted), sugar, eggs, and vanilla extract to the mashed bananas. Use a whisk or spatula to combine everything until smooth and fully incorporated.
4. Prepare Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps ensure the dry ingredients are evenly distributed throughout the batter.
5. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, as this could result in a denser bread.
6. Add Coconut Flakes and Optional Add-ins
   Gently fold in the coconut flakes. If you’re using optional ingredients like walnuts or chocolate chips, now is the time to add them. Stir until they are evenly distributed throughout the batter.
7. Pour the Batter into the Pan
   Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake
   Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is ready.
9. Cool and Serve
   Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to slice.

Pro Tips for Perfect Banana Coconut Bread

• Use Overripe Bananas: The more ripe your bananas are, the sweeter and moister your banana coconut bread will be. Look for bananas with brown spots or even fully blackened peel for the best flavor.
• Toast the Coconut: For an extra depth of flavor, toast your coconut flakes lightly in a dry pan or the oven for a few minutes. This will enhance their nuttiness and aroma.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix until just combined. Overmixing can result in a dense and tough loaf. A few lumps are fine!
• Check for Doneness: Oven temperatures can vary, so keep an eye on your bread as it bakes. Start checking for doneness at the 50-minute mark, and continue until a toothpick inserted into the center comes out clean.
• Let It Cool: While it’s tempting to slice into the bread right away, letting it cool completely ensures cleaner slices and better texture. If you’re in a rush, give it at least 10 minutes to set before cutting.

Nutritional Information

Each slice of this banana coconut bread is a delicious balance of natural sugars, healthy fats, and carbohydrates. Here’s a general breakdown of the nutritional content per slice (assuming 12 servings from one loaf):

• Calories: 220 kcal
• Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
• Carbohydrates: 30g
  • Fiber: 2g
  • Sugars: 15g
• Protein: 3g
• Cholesterol: 30mg
• Sodium: 180mg
• Potassium: 150mg
• Vitamin A: 2%
• Vitamin C: 6%
• Calcium: 2%
• Iron: 6%

These values may vary depending on the exact ingredients you use, especially the type of coconut flakes and sweetener.

Conclusion

Banana Coconut Bread is a delightful twist on traditional banana bread, infusing tropical coconut flavor into every bite.

The moist, tender loaf is not only easy to make, but it’s also incredibly versatile.

Whether you’re enjoying it as a sweet breakfast treat, an afternoon snack, or even a light dessert, this bread offers a perfect balance of flavors and textures.

The combination of ripe bananas and toasted coconut gives the bread a unique, mouthwatering aroma and taste that is sure to win over anyone who tries it.

If you’re looking to bring something special to your next baking session, this recipe is sure to become a go-to favorite.

Frequently Asked Questions

1. Can I use frozen bananas for this recipe?
   Yes! Frozen bananas work great for banana bread. Simply thaw them before mashing, and be sure to drain any excess liquid before adding to the batter.
2. Can I make this recipe gluten-free?
   Absolutely! To make banana coconut bread gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check the other ingredients, such as baking soda and coconut flakes, for any hidden gluten.
3. How do I store leftover banana coconut bread?
   Store leftover bread in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
4. Can I substitute coconut oil with another oil?
   Yes, you can replace coconut oil with other oils like vegetable oil or melted butter. However, coconut oil adds a unique flavor that enhances the tropical essence of the bread.
5. Can I add other nuts or fruits to the batter?
   Absolutely! You can add chopped walnuts, almonds, or dried fruits like raisins for added texture and flavor. Just be sure not to overload the batter with too many add-ins, as it may affect the consistency of the bread.