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Adding coconut to this all time classic is a way to change-up the flavor, in a very tasty way. Coconut Banana Bread is a yummy snack, and goes great with your morning (or afternoon) tea or coffee.
Ever wondered what the difference is between banana bread and banana cake? They’re very different. Banana cake is sweeter, more delicate and… more richly flavored. Banana bread has more flour, and is sturdier, and can even be toasted. Um. Just like bread. BOTH are delicious, but definitely have their place.
I prefer cake to be a dessert, so I opted to make a bread this time. I was after something a little bit more special than plain banana bread. Simply by adding 1/2 cup of coconut I really achieved my goal! I wonder how it would be if I used mashed mango or added pineapple (leaving out the banana) next time? Experiment for next time!
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I threw this together one afternoon while the boys napped. It was a snap to prepare, and the smells permeating my house were so good – one of my small boys came out of his room to investigate. And demand a slice. Or two. *sigh*
I actually saved myself a slice for breakfast, but when I went to get it… it was GONE. It’s my own fault – I didn’t HIDE IT! Don’t be me. HIDE your coconut banana bread stash! Hope you enjoy this – we sure did.
Want more baked deliciousness? Of course you do!
Want more baked deliciousness? Of course you do!
Coconut Banana Bread
Suggested Equipment
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut plus a tablespoon for sprinkling
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs lightly beaten
- 3 overripe bananas you need a cup and a half of mashed bananas
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- Generously butter the inside of a (9x5) glass loaf pan.
- In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
- In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
- Add the eggs, and mix well.
- Add the mashed bananas and vanilla and beat until smooth.
- Fold in the mixed dry ingredients, until just combined. Don't over blend!
- Pour the batter into the prepared loaf pan - it will be slightly shaggy.
- Sprinkle a small amount of coconut on top.
- Bake until golden and a toothpick comes out clean - about 50 minutes.
- Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
- Slice, and devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Brenda Lindsay says
I was looking for something to use coconut in. I made some muffins, a square pan and a smaller oval baking dish and the smell! Can’t wait to try it.
Elena says
I just made it. It is absolutely delicious!
Lianne Stevens says
Hope I converted to grams properly 😬 it in the oven now… I also added some pineapple rings On top for a full tropical flavour!
Lizzy Kimler says
I added semi-sweet chocolate chips to this. Yum!!!
Marta E says
I made this bread yesterday. Along with the coconut I also added roasted walnuts. This is a keeper. I have other banana bread recipes but those will be deleted. Your recipe is the best one I have come across. Thank you.
Bonnie says
Hi
I keep reading the recipe and can’t see when I add the coconut? You don’t have it listed. I assume with the dry ingredients?
Kylee says
You are correct! I will update the recipe to reflect that and make it clearer. Thank you!
Anna S says
I bake regularly for my people and we all agree that this is outstanding! I’ve made it multiple times and have had it requested several times as well. Thanks for a great recipe! Making it again now…
Anna S says
Just making this again today for the hundredth time and finally wrote it into my “favorite recipes” book – with a credit to you, of course). Thanks again for a fantastic recipe!!
Emiliana Mercado says
Your COCONUT BANANA BREAD RECIPE looks so yummy.
May I know what kind of coconut I should use?
Fresh, canned or desiccated?
Please advise. Thank you!
Kylee says
I use dessicated (which is known differently in the US)
Cristina says
Salted or unsalted butter?
Excited to try!
Kylee says
I always use salted butter. I’m a rebel like that!
Sandra Louise says
Just pulled this one out of the oven. Can’t wait to cut it. ??
Stephanie Masten says
Making this now in the oven as we speak! I went a bit crazy LOL… by adding chopped mango and sliced almonds into the mix as well as some chia seeds and ground flax seeds! I don’t know I was kind of feeling quite experimental and I had these things on hand. Also I’m always looking for ways to make things healthier by sneaking the chia seeds and flax in my recipes. I ended up making piles of the dough, like I would do with my soda bread. I’ll be sure to pop back to let you know how it came out!
Dodie says
This banana bread looks delicious. I’m making this tomorrow. Do you use sweetened or unsweetened coconut?
Kylee says
You can use either – depends on your taste! I use unsweetened, personally
Dodie says
Thanks Kylee for your quick response. This banana bread was so good, I made it with unsweetened coconut . Delicious!