Banana Coconut Bread Recipe

Banana Coconut Bread is a moist and flavorful quick bread that combines the natural sweetness of ripe bananas with the tropical taste of shredded coconut. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf is soft, slightly chewy, and packed with rich, nutty flavor.

Why You’ll Love This Recipe

• Moist and tender with a delicious coconut twist
• Easy to make with simple ingredients
• Naturally sweet from ripe bananas, reducing the need for added sugar
• Perfect for breakfast, snacks, or as a dessert
• Freezes well for meal prep

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe bananas, mashed
• All-purpose flour (or whole wheat for a healthier option)
• Unsweetened shredded coconut
• Baking powder
• Baking soda
• Salt
• Brown sugar or honey
• Eggs
• Coconut oil (or butter)
• Vanilla extract
• Coconut milk (or regular milk)
• Optional add-ins: chopped nuts, chocolate chips, or dried fruit

Directions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and line a loaf pan with parchment paper.

2. Mix Dry Ingredients

• In a bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.

3. Prepare Wet Ingredients

• In another bowl, mash the ripe bananas.
• Add brown sugar, eggs, melted coconut oil, vanilla extract, and coconut milk. Mix well.

4. Combine the Batter

• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• If using add-ins like nuts or chocolate chips, fold them in gently.

5. Bake the Bread

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve

• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Slice and enjoy warm or toasted with butter.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend.
• Vegan: Replace eggs with flax eggs and use maple syrup instead of honey.
• Nutty Version: Add chopped walnuts, pecans, or almonds.
• Chocolate Banana Coconut Bread: Mix in dark chocolate chips.
• Extra Coconut Flavor: Toast the shredded coconut before adding it to the batter.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw before serving.
• Reheating: Toast slices in a pan or oven at 300°F (150°C) for a fresh-baked taste.

FAQs

Can I use sweetened shredded coconut?

Yes, but reduce the amount of sugar in the recipe to balance the sweetness.

What’s the best banana ripeness for this recipe?

Overripe bananas with brown spots work best for maximum sweetness and moisture.

Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more moisture, so it’s not a 1:1 substitute. Use a mix of coconut and all-purpose flour for better results.

How do I keep my banana bread from drying out?

Use enough mashed bananas and coconut oil, and don’t overbake.

Can I make this recipe into muffins?

Yes, bake at 350°F (175°C) for about 20-25 minutes.

What can I serve with banana coconut bread?

Enjoy it plain, with butter, cream cheese, or a drizzle of honey.

Can I add pineapple for a tropical twist?

Yes, but drain excess liquid to prevent a soggy texture.

How do I prevent my bread from sticking to the pan?

Grease the pan well and use parchment paper for easy removal.

What’s the best way to mash bananas?

Use a fork or potato masher for a smooth consistency.

Can I use almond milk instead of coconut milk?

Yes, but coconut milk enhances the coconut flavor.

Conclusion

Banana Coconut Bread is a moist, flavorful, and tropical twist on traditional banana bread. With its sweet banana base and nutty coconut taste, this loaf is perfect for any time of day. Try different variations and enjoy a slice of homemade goodness!