Treat yourself to this scrumptious Coconut Banana Bread! This Coconut Banana Loaf is super easy to make, loaded with coconut, and full of delicious tropical flavors.
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Calling all coconut lovers! You simply have to treat yourself to this mouthwatering Coconut Banana Bread!
This moist, easy to make quick bread is loaded with tender, fragrant coconut, which pairs perfectly with sweet bananas. Just one bite, and you are sure to fall in love with this heavenly, tropical-tasting bread!
Best of all? This homemade loaf is super easy to make, and you can easily customize the recipe. Prepare it with or without nuts, add extra coconut, stir in some chocolate chips, and more … anyway you slice it, the results are simply mouthwatering!
Is your stomach rumbling yet? Then keep reading for all the delicious details!
This recipe uses simple, easy to find ingredients. Here’s what you’ll need:
- Bananas – This tasty bread is the best way to use overripe bananas! For best results, make sure your bananas are mostly brown before making this recipe (the bananas in the photo below are about the minimum of what you want). You’ll need about two medium-sized bananas or enough make one cup mashed.
- Coconut – Shredded coconut is the star ingredients, of course. It gives this moist loaf its tasty flavor. I used the sweetened flakes that you find in the baking aisle.
- Nuts – You can make this quick bread with or without nuts. I used macadamia nuts, which pair perfectly with the tropical flavors. Other nuts (like walnut or pecan) would work great, too.
- Other Ingredients – Along with these ingredients, you’ll use a combination of typical baking supplies: unsalted butter, granulated sugar, all-purpose flour, baking soda and baking powder, vanilla extract, eggs, and salt.
You’ll Also Need
To make this recipe, you’ll need stand mixer (or a hand mixer) to blend the wet ingredients together, as well as spatula to fold in the dry ingredients (these silicon spatulas are ideal) and a 9 x 5-inch loaf pan to bake the bread. I used a glass loaf pan, but a metal pan would also work great.
How to Make Coconut Banana Bread
This tasty Banana Coconut Bread couldn’t be easier to make! You’ll find a detailed recipe card below, but here’s an overview of the steps:
- Mix butter, sugar, eggs, vanilla, and bananas. Begin by creaming the butter and sugar together, then mix in the eggs and vanilla extract. Stir in the mashed bananas. The mixture may look a little grainy at this point, but don’t worry, that’s normal.
- Add the dry ingredients + coconut. Next, whisk together the coconut, flour, baking soda, baking powder, and salt. Then, fold the flour mixture into the butter mixture until they’re mostly combined. To avoid over mixing, use a spatula for this, and make sure there is still flour visible when you’re done.
- Fold in nuts (optional). Use your spatula to fold in the macadamia nuts (if you’re using them). And again, don’t over mix! It’s okay if there are a few small flour spots.
- Transfer batter to a loaf pan. Spread the batter in your bread pan. You can top the batter with extra coconut or chopped nuts, if you’d like.
- Bake the bread. It should take about 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center of the loaf comes out mostly clean.
And that’s all there is to it! Make sure to let your Banana and Coconut Bread cool for at least 20 minutes before slicing … if you can resist!
Once you’ve tried this basic recipe for Banana Coconut Bread, you can experiment a bit! Here are some easy ideas to inspire you:
- Nuts – This Coconut Banana Loaf is delicious both with or without nuts. I used macadamia nuts, but you could also use walnuts, pecans, almonds cashews, or even pistachios.
- Pineapple – Give this bread a Hawaiian twist by stirring in some dried pineapple chunks!
- Chocolate – Are you a chocolate lover? Fold in ½ cup chocolate chips (or chunks) along with the coconut.
- Lime – Coconut and lime make wonderful partners! Mix in a teaspoon or two of fresh lime zest along with the bananas.
- Rum – Another way to play up those tropical flavors is by substituting rum extract for the vanilla extract.
If you have leftover bread, let it cool completely, then store it at room temperature in an airtight bag. It will stay fresh for two to three days … if you can resist it that long!
This bread can also be frozen. Freeze a whole loaf (or half) in an airtight bag, or slice it first, then separate the individual slices with parchment paper before freezing. The bread will taste best when eaten within one to two months of freezing.
If you loved this yummy loaf, treat yourself to one of these tasty delights next:
Looking for more coconut recipes? Try my Almond Joy Overnight Oats, Tropical Trail Mix, Strawberry Coconut Paletas, or this Tropical Breakfast Parfait, too! If it’s bananas you’re craving, you’ll find even more banana recipes here.
Coconut Banana Bread
Treat yourself to this delightful Coconut and Banana Bread … it’s simple to make, and the tropical flavors will wow you!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 slices
- nonstick cooking spray
- 6 tablespoons unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed banana (about 2 medium bananas)
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut (I used sweetened coconut)
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup chopped macadamia nuts (or other nuts), optional
Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.
Mix butter and sugar until light and fluffy, using a stand mixer (or hand mixer).
Add eggs and vanilla; mix until fully incorporated.
Stir in bananas by hand.
In a separate bowl, whisk together flour, coconut, salt, baking soda, and baking powder.
Using a spatula, gently fold flour mixture into butter mixture. Do not overmix; there should still be flour visible when you are done.
Fold in nuts, if using. Again, do not overmix.
Transfer batter to loaf pan; top with extra coconut and / or nuts, if desired. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool bread for at least 20 minutes before slicing. Enjoy!
The key to making the BEST quick breads is to avoid overmixing the batter. Always use a spatula to fold (not stir) the wet and dry ingredients together. And don’t worry if there’s a spot or two of flour showing when you’re done. These silicone spatulas are my fave!
Make sure to allow your bananas to turn brown before making this bread.
Calories are a guideline and can vary depending on how you measure, brands you use, etc. Because the macadamia nuts are optional, they are not included in the calorie count.
Check out the information before this recipe card for more tips, variations, and related recipes!
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