This banana bread coconut recipe brings together the sweet richness of ripe bananas and the tropical flavor of coconut in a soft, homemade loaf. Creating and exploring new recipes is more than a hobby it’s my real work and passion.
I made this banana bread coconut recipe for anyone who finds joy in baking, wants something comforting, and enjoys trying fresh twists on old favorites.
Banana coconut bread recipe has roots in American kitchens during the 1930s, when using overripe bananas became a smart, tasty solution.
Now, I’m sharing easy steps, serving ideas, health tips, tasty upgrades, variations, storage methods, and helpful answers.
Why You Will Choose Banana Bread Coconut Recipe?
You will choose the banana bread coconut recipe because it blends comfort and creativity in one loaf. The natural sweetness of ripe bananas and the subtle texture of coconut bring warmth and depth without needing complicated steps.
It’s a practical way to use ingredients you likely already have at home, turning them into something memorable and nourishing. This banana bread coconut recipe suits casual mornings, afternoon snacks, or thoughtful homemade gifts.
It’s made for those who appreciate real flavor, enjoy baking from scratch, and want something familiar but still just a little different from the usual.
How To Prepare Banana Bread Coconut Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Course: Dessert, Snack
Cuisine: American, Tropical Fusion
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup melted butter (or coconut oil)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup sweetened shredded coconut (or unsweetened, if preferred)
- 1/4 cup coconut milk (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
1. Start by preheating your oven to 350°F (175°C). Prepare a loaf pan by either greasing it and lining it with parchment paper or spraying it with non-stick spray.
2. In a large bowl, mash the bananas until they’re smooth. Add the eggs, melted butter (or coconut oil), both sugars, coconut milk if you’re using it, and vanilla extract. Mix everything together until it’s well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Now add the dry ingredients to the banana mixture gradually. Stir everything together gently just enough to combine. Don’t overmix or the bread might turn out dense.
4. Fold in the shredded coconut. If you want to add extras like chopped nuts or chocolate chips, this is the time to mix them in. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
5. Bake for 55 to 65 minutes. It’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
6. Take the bread out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 300 |
| Carbohydrates | 39g |
| Protein | 3g |
| Fat | 14g |
| Fiber | 2g |
| Sugar | 18g |
Serving Suggestions
Banana bread coconut recipe is best enjoyed slightly warm, served with a soft spread of butter or a touch of honey to enhance its natural sweetness.
It pairs well with hot coffee, tea, or a cold glass of milk for a comforting morning or afternoon treat. Add a topping of fresh fruits like berries or banana slices for extra flavor.
For a heartier option, spread peanut butter or cream cheese on top. Turn it into a dessert with a scoop of vanilla ice cream. Pack it for school lunches, road trips, or simple, homemade gifting.
Health Benefits Of Banana Coconut Bread
Banana bread coconut recipe offers a mix of nutrients and natural energy. Bananas provide potassium, fiber, and vitamin B6, supporting heart health and digestion.
Coconut adds healthy fats, particularly medium-chain triglycerides (MCTs), which may aid metabolism and brain function.
Using whole ingredients like ripe bananas allows for reduced added sugar, while optional add-ins like nuts boost protein and healthy fats.
When made with whole wheat flour or natural sweeteners, this banana bread coconut recipe becomes a more wholesome choice. It’s a homemade alternative to processed snacks, offering comfort and nourishment in each slice.
Baking Tips
1. Ripe Bananas: Use overripe bananas for maximum sweetness and moisture. The more spots, the better!
2. Shredded Coconut: Add shredded coconut to the batter for texture. Use unsweetened coconut to keep the bread from being overly sweet.
3. Don’t Overmix: Mix the batter just until combined to avoid dense bread. A few lumps are okay!
4. Bake Evenly: Place the loaf pan in the center of the oven for even heat distribution, ensuring a golden, fluffy loaf.
5. Cool Completely: Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to prevent it from falling apart.
How To Store Leftovers
To keep banana bread coconut recipe fresh, allow it to cool completely before storing. Wrap the loaf or individual slices tightly in plastic wrap or foil to prevent drying out.
Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 1 week just bring to room temperature or warm slightly before serving.
To freeze, wrap slices individually and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or toast directly from frozen for quick enjoyment.
Frequently Asked Questions (FAQs)
Can I use frozen bananas instead of fresh ones?
Yes, frozen bananas work very well for this recipe. Before using, let them thaw completely at room temperature or in the microwave. Once thawed, drain any excess liquid and mash them thoroughly. Frozen bananas are often even sweeter and softer than fresh ones, which enhances the flavor and texture of the bread.
Can I make Banana Coconut Bread vegan?
Absolutely. To make a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5–10 minutes). Use melted coconut oil or vegan butter instead of dairy butter. If the recipe calls for milk (like coconut milk), make sure it’s plant-based. The result will still be moist, rich, and flavorful.
Is it okay to reduce the sugar in the recipe?
Yes, you can adjust the sweetness to your preference. Reduce the sugar by 1/4 cup without affecting the texture too much. You can also use alternatives like coconut sugar, maple syrup, or honey, though liquid sweeteners might slightly change the batter’s consistency. In that case, reduce other liquids by a tablespoon or two.
Can I use desiccated coconut instead of shredded or flaked?
Yes, but with care. Desiccated coconut is finely ground and much drier than shredded or flaked coconut. If you use it, reduce the amount slightly and consider adding 1–2 tablespoons of extra liquid (like milk or water) to maintain moisture. Shredded or flaked coconut adds more texture and chewiness.
Conclusion
I hope you enjoyed these delicious ideas and now feel confident in making this banana bread coconut recipe. The method is simple to follow, and the ingredients come together to create a moist, flavorful loaf that’s both comforting and satisfying.
You can enjoy banana bread coconut recipe fresh, toasted, or with your favorite toppings. This banana bread coconut recipe is easy to customize and perfect for sharing with loved ones.
I truly hope you try banana bread coconut recipe, enjoy every bite, and feel proud of what you’ve made. Thank you for following along, and happy baking from my kitchen to yours!
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Banana Bread Coconut Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- 1/2 cup melted butter or coconut oil
- 1/2 cup granulated sugar adjust to taste
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
- 1 cup sweetened shredded coconut or unsweetened, if preferred
- 1/4 cup coconut milk optional, for extra moisture
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup chocolate chips optional
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare a loaf pan by either greasing it and lining it with parchment paper or spraying it with non-stick spray.
- In a large bowl, mash the bananas until they’re smooth. Add the eggs, melted butter (or coconut oil), both sugars, coconut milk if you’re using it, and vanilla extract. Mix everything together until it’s well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Now add the dry ingredients to the banana mixture gradually. Stir everything together gently just enough to combine. Don’t overmix or the bread might turn out dense.
- Fold in the shredded coconut. If you want to add extras like chopped nuts or chocolate chips, this is the time to mix them in. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
- Bake for 55 to 65 minutes. It’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Take the bread out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.
Notes
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 300 |
| Carbohydrates | 39g |
| Protein | 3g |
| Fat | 14g |
| Fiber | 2g |
| Sugar | 18g |