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Coconut Banana Bread

Coconut Banana Bread

Maria G. Brooks
Coconut Banana Bread is a moist, flavorful twist on classic banana bread, featuring shredded coconut for added texture and a subtle tropical taste.
Perfect for breakfast, a snack, or dessert, this easy-to-make loaf is naturally sweet, soft, and deliciously aromatic.
Whether enjoyed warm with butter or paired with coffee, it’s a delightful treat for any occasion!
Nutrition Facts (Per Slice)
Calories: 280 kcal, Carbohydrates: 35g, Protein: 3g,. Fat: 14g, Saturated Fat: 8g, Fiber: 2g, Sugar: 18g, Sodium: 250mg
Estimated based on one serving (assuming 10servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Tropical-inspired
Servings 10 Slices
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 wooden spoon or spatula
  • 1 9x5-inch Loaf Pan
  • 1 Cooling Rack
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Fork or Potato Masher (for mashing bananas)

Ingredients
  

Dry Ingredients:

  • 1 ¾ cups 220g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 60g shredded coconut (plus extra for topping)

Wet Ingredients:

  • 3 large ripe bananas mashed
  • 2 large eggs
  • ½ cup 115g melted butter or coconut oil
  • ½ cup 100g brown sugar
  • 1 teaspoon vanilla extract

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • ½ teaspoon cinnamon for extra warmth

Instructions
 

Preheat and Prepare the Pan

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.

Mash the Bananas

  • In a large bowl, mash the ripe bananas with a fork or potato masher until smooth but slightly chunky.

Mix the Wet Ingredients

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

Combine the Dry Ingredients

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

Fold the Dry Ingredients into the Wet Mixture

  • Gradually add the dry ingredients to the wet ingredients, gently folding with a wooden spoon or spatula until just combined. Avoid overmixing.

Add Optional Mix-Ins (If Using)

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

Transfer Batter to the Pan

  • Pour the batter into the prepared loaf pan and smooth the top.
    Sprinkle additional shredded coconut on top for a golden crust.

Bake to Perfection

  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Serve

  • Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and enjoy warm, or store for later.

Notes

  • For extra moisture, substitute ¼ cup of butter with Greek yogurt or coconut milk.
  • Store at room temperature for up to 3 days, in the fridge for 1 week, or freeze for up to 3 months.
  • To make it dairy-free, use coconut oil instead of butter.
  • For a healthier option, replace half of the all-purpose flour with whole wheat flour.
  • This bread tastes amazing when lightly toasted and spread with butter, honey, or almond butter!
Keyword Coconut Banana Bread