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Coconut Banana Bread is a yummy snack, and goes great with your morning (or afternoon) tea or coffee.
Adding coconut to this all time classic is a way to change-up the flavor, in a very tasty way.
Step by step photos and instructions below!
This Banana Bread recipe is a keeper, you’ll love how easy it is! You will be addicted to the smell of coconut and sweet bananas baking that will fill your house!
This is a great quick bread that lends itself well to being toasted, spread with butter, or just on its own. It’s not as cake-like as most banana bread recipes, it’s a little sturdier and and holds together well. The coconut flavor pairs really well with the bananas!
This recipe has tropical flavors thanks to the sweetened coconut and ripe bananas. I like to change it up by spreading Nutella on slices, or adding dark chocolate chips to the batter.
Why you’ll love this recipe:
- Super easy. We simply mix wet ingredients with dry ingredients, pour in a loaf pan and bake.
- Delicious. This banana bread can be eaten alone, spread with butter or Nutella.
If you are into banana flavors, you’ll love my Banana Pancakes, Banana Cupcakes or Strawberry Banana Muffins too!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
Recommended Equipment/Tools
- Mixing Bowls
- Loaf Pan (affiliate link).
- Stand Mixer, or Handheld Mixer
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F and generously butter the inside of a (9×5) loaf pan.
Combine the dry ingredients
In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
Make the batter
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!
Baking
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 inserted in the middle comes out clean – about 50 minutes.
Let it cool in the pan for a few minutes, then remove from the pan and place onto a wire rack. Allow to cool completely.
Slice, and devour.
Kylee’s Notes
How to store Banana Bread
Cool completely and keep in an air tight container for up to 4 days.
Substitutions/Additions
I use unsweetened coconut in my recipe, but you can use sweetened if you prefer.
Almond extract instead of vanilla extract is a great substitution.
Freezing instructions
This recipe can frozen after baking. Cool completely, then place entire loaf of banana bread in a freezer bag and freeze. You can also freeze slices, using parchment paper pieces in between the slices.
More delicious baked goods:
- Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.
- Cowboy Cookies. Thick, chewy and packed with chocolate, raisins and nuts, these Cowboy Cookies are the real deal! A recipe you’ll make over and over, these are sure to be a family favorite!
- Scotcheroos. Scotcheroos are a no bake dessert classic! We combine a crispy chewy bottom layer with a creamy smooth top layer of chocolate and butterscotch chips. This will be a family favorite!
- Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
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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 (9×5) 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.
Tips & Notes:
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.
Update: This recipe was originally published in March of 2019. It was republished with updated photos in January of 2022.
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!