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Coconut Banana Bread

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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.

coconut banana bread

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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!

coconut banana bread

Coconut Banana Bread

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.
4.93 from 13 votes
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Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12
Calories: 223kcal
Author: Kylee Cooks
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

Ingredients

  • 2 cups 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, and salt 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 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

Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 185mg | Potassium: 129mg | Sugar: 14g | Vitamin A: 275IU | Calcium: 46mg | Iron: 1.2mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

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Reader Interactions

Comments

  7. i love anything and everything to do with coconuts and when add bananas to it, it becomes just amazing! Thank you for sharing the recipe!

    Reply

  8. Ah, that’s a rookie move, not stashing sweet treats away! Growing up in a house of sisters, I learned that the best hiding place was in the vegetable crisper, under an aging bag of carrots. 😉

    This bread looks totally steal-worthy! I love banana bread and a piece toasted up with a little butter spread on top sounds so good right now.

    Reply

  11. You did a fantastic job! I love coconuts in everything and this treat won points with me. It looks delicious! 🙂

    Reply

  14. OMG Kylee, I can almost smell the sweet coconut-banana fragrance – this looks absolutely delicious and I’ll definitely hide it so that I can nibble on it later 🙂 Thanks for sharing such a quick n easy recipe.

    Reply

  20. I’ve always known about banana bread and I love it more than any banana cake. I like that it’s filling and that it’s not too sweet. I would like to try it with coconut though, this is my first encounter with banana bread that has coconut. It sounds so interesting!

    Reply

  24. Wow, what you’re describing sounds just like a pina colada bread! I’m game for hearing more about that, but this also looks delicious! Thanks so much for linking this up with us at You Link It, We Make it!

    Reply

    • Hey, Hanna – add it with the dry ingredients. I’ll update the recipe so it’s super clear. Thanks for stopping by!

  28. I stumbled across this recipe through Pinterest & being a sucker for coconut, I had to click on it. I’m so glad I did because I made it & it’s amazing!
    I made the batter into muffins & baked them in standard-sized muffin tins for 18 minutes. I ended up with 20 muffins & two very happy boys. They will eat almost anything if it’s shaped like a muffin, lol. 🙂

    Thank you for the recipe. I have a can of crushed pineapple in my pantry & I am really tempted to try your suggestion of subbing that for bananas. Yum!
    I’m going to go hide one of these for later. 😉

    Reply

    • Hi John, I haven’t made this with coconut flour, but I do know that things made with coconut flour tend to be drier. I would play around with moisture levels to get the right consistency. Let me know if you try it, and how it turns out!

  30. I love banana bread and coconut so I knew I had to make this!! It was so delicious…even doubled the recipe!! It disappeared quickly!! Thanks for sharing this Kylee!!

    I have made this bread using different things: crushed pineapple, mandarin oranges, blueberries​, cranberries and apple. I’ve also made sugar free/eggless​ apple for the diabetic​s in my family. They all turned out great​. I’ll happily share with you my different versions adaptions, if you want them.

    Reply

  32. 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!

    Reply

  35. 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!

    Reply

  36. 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…

    Reply

    • 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!!

  37. 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?

    Reply

  38. 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.

    Reply

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