Name: Coconut Banana Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
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 granulated white sugar; 2 eggs (lightly beaten); 3 overripe bananas (you need a cup and a half of mashed bananas); 1 tsp vanilla extract

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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!

Coconut banana bread sliced on a wooden board

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.

What you'll find in this post: hide

1 Why you’ll love this recipe:

2 Ingredients

3 Recommended Equipment/Tools

4 How to make this recipe

5 Kylee’s Notes

6 Freezing instructions

7 More delicious baked goods:

8 Coconut Banana Bread

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!

Pin this recipe for later!

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 full recipe card located at the bottom of the post.

Coconut Banana bread on a wooden board, unsliced

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).

creamed butter and sugar in a glass bowl

Add the eggs, and mix well.

Add the mashed bananas and vanilla and beat until smooth.

collage of process shots for making banana bread

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.

cooked coconut banana bread in a loaf pan

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.

Coconut banana bread on a wooden board, sliced

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!

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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