Coconut Banana Bread is more than just a yummy snack; it’s a delightful treat that pairs perfectly with your morning coffee or a relaxing afternoon tea. Imagine the comforting warmth of classic banana bread, now elevated with a tropical whisper of coconut – a simple addition that transforms the flavor profile in an incredibly tasty and memorable way.
This particular Banana Bread recipe is a true keeper, one you’ll find yourself returning to time and time again, not least because of its remarkable ease. Prepare to be utterly captivated by the irresistible aroma of sweet, ripe bananas and toasted coconut mingling in your oven, a scent so enchanting it will fill your entire home with a warm, inviting embrace.
As a fantastic quick bread, this Coconut Banana Bread offers wonderful versatility. It’s perfect when lightly toasted and slathered with a pat of creamy butter, yet equally delicious enjoyed just as it is, allowing the pure flavors to shine. Unlike some banana bread recipes that lean towards a very cake-like texture, this version boasts a slightly sturdier crumb that holds together beautifully, making it easy to slice and serve without crumbling. The harmonious pairing of rich banana and sweet, nutty coconut is truly a match made in heaven.
The recipe owes its distinct tropical character to the inclusion of sweetened coconut flakes and the natural sweetness of perfectly ripened bananas. If you’re looking to customize it further, consider spreading a warm slice with a decadent layer of Nutella for an extra touch of indulgence, or fold in some rich dark chocolate chips directly into the batter before baking for delightful pockets of melted chocolate.
Why You’ll Fall in Love with This Coconut Banana Bread Recipe
- Incredibly Easy to Make: The process is wonderfully straightforward. We simply combine the wet ingredients with the dry ingredients, pour the luscious batter into a prepared loaf pan, and let the oven work its magic. No complicated steps, just pure baking bliss!
- Utterly Delicious & Versatile: This banana bread is a guaranteed crowd-pleaser. Whether you savor it plain, enhance it with butter, or dress it up with Nutella, its delightful taste and satisfying texture will have everyone asking for the recipe.
Key Recipe Ingredients
For a detailed breakdown, the full list of ingredients and their precise measurements can be found in the printable recipe card located further down this page.
Okay, here’s that section rewritten to be more comprehensive and user-friendly:
Recommended Equipment/Tools You’ll Need
- Mixing Bowls: You’ll likely need at least one large bowl for the wet ingredients and a medium one for the dry ingredients.
- Loaf Pan: A standard 9×5 inch loaf pan is ideal for this recipe.
- Stand Mixer or Handheld Mixer: While you can mix by hand, an electric mixer (either stand or handheld) will make creaming the butter and sugar much easier and result in a lighter texture.
Step-by-Step: How to Make This Coconut Banana Bread
Scroll Down for the Full Printable Recipe
Please Note: The following section provides a visual step-by-step photo tutorial to guide you through the process. For the complete list of ingredients with precise quantities and detailed instructions, please refer to the printable recipe card located at the end of this post.
1. Get Prepped & Preheat
- Preheat your oven to 350°F (175°C).
- Prepare your loaf pan: Generously butter the inside of a 9×5 inch loaf pan. For easier removal and cleanup, you can also line the pan with parchment paper, leaving a slight overhang on the longer sides to act as handles. Set aside.
2. Combine the Dry Ingredients
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, and shredded coconut. Whisking helps to aerate the flour and distribute the leavening agents and salt evenly. Set this dry mixture aside for later.
3. Create the Wet Batter
- In the bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and a handheld electric mixer), cream together the softened butter and granulated sugar. Beat on medium speed for about 3-4 minutes, or until the mixture is light, pale, and fluffy. This step incorporates air, which contributes to the bread’s texture.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Add the mashed ripe bananas and vanilla extract to the bowl. Beat again on low to medium speed until everything is well combined and the batter is smooth.
- Gently fold in the dry ingredients: Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed or fold in gently with a spatula until just combined. Be careful not to overmix at this stage; a few streaks of flour are okay. Overmixing can develop the gluten too much, resulting in a tough bread.
4. Bake the Bread
- Pour the batter evenly into your prepared loaf pan. The batter will be thick and may appear slightly shaggy – this is normal.
- Optional topping: Sprinkle a small amount of additional shredded coconut evenly over the top of the batter for an extra touch of coconut flavor and a pretty finish.
- Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached (but no wet batter). If the top of the bread begins to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remainder of the baking time.
5. Cool, Slice, and Enjoy!
- Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set slightly and makes it easier to remove.
- After this initial cooling period, carefully invert the loaf onto the wire rack, remove the pan (and parchment paper, if used), and turn the loaf right-side up.
- Allow the bread to cool completely on the wire rack before slicing. This is an important step, as slicing warm quick bread can cause it to crumble.
- Once completely cooled, slice your delicious Coconut Banana Bread and devour every last crumb!
How to Store Your Banana Bread for Maximum Freshness
- Cool Completely First: This is crucial! Before storing, ensure the banana bread has cooled completely on a wire rack. Storing it while still warm will trap steam, leading to a soggy bread.
- Airtight is Key: Once cooled, transfer the loaf (or slices) to an airtight container. Alternatively, you can wrap it tightly in plastic wrap or aluminum foil.
- Room Temperature Storage: Kept properly sealed, your Coconut Banana Bread will stay fresh and delicious at room temperature for up to 4 days.
- Refrigeration (Optional): If you live in a very warm or humid climate, or if you want to extend its life by a couple more days, you can store it in the refrigerator. Be aware that refrigeration can sometimes dry out baked goods a little faster, so ensure it’s very well wrapped.
Substitutions & Delicious Additions
- Coconut Choices:
- Unsweetened vs. Sweetened: This recipe is versatile. I typically use unsweetened shredded coconut, which allows the banana flavor to shine and keeps the overall sweetness balanced. However, if you prefer a sweeter bread or only have sweetened coconut on hand, feel free to use it.
- Toasted Coconut: For an even deeper, nuttier coconut flavor, consider lightly toasting your shredded coconut in a dry skillet over medium heat (or in the oven) until fragrant and golden brown before adding it to the batter. Let it cool before incorporating.
- Extracts:
- Almond Extract: Substituting almond extract for vanilla extract (or using half vanilla, half almond) is a fantastic way to introduce a lovely marzipan-like aroma that complements both banana and coconut beautifully. Use a 1:1 substitution.
- Rum Extract: A dash of rum extract can enhance the tropical flavors even further.
- Flavorful Mix-Ins (Consider adding up to 1 cup total):
- Chocolate Chips: Dark, semi-sweet, milk, or even white chocolate chips are excellent additions. Fold them in with the dry ingredients.
- Nuts: Chopped walnuts or pecans add a wonderful crunch and nutty flavor. Toast them lightly for enhanced taste before adding.
- Spices: A pinch of cinnamon, nutmeg, or allspice can add warmth and complexity.
- Serving Suggestions:
- Beyond butter or Nutella, try it with a dollop of Greek yogurt, a drizzle of honey, or even a scoop of vanilla ice cream for a decadent dessert.
Freezing Instructions – Enjoy it Later!
This Coconut Banana Bread recipe freezes wonderfully, making it perfect for meal prepping or saving for a later treat.
- Cool Completely: As with storage, ensure the bread is entirely cool before freezing. This prevents ice crystals from forming and ensures the best texture upon thawing.
- Freezing a Whole Loaf:
- Wrap the cooled loaf tightly in plastic wrap.
- For extra protection against freezer burn, follow with a layer of aluminum foil or place the plastic-wrapped loaf into a large, heavy-duty freezer-safe bag or container.
- Label with the date and freeze for up to 3 months for best quality.
- To Thaw: Remove the loaf from the freezer and let it thaw, still wrapped, at room temperature for several hours or overnight.
- Freezing Slices (Convenient for Single Servings):
- Once completely cooled, slice the bread to your desired thickness.
- Place small pieces of parchment paper or wax paper between each slice. This prevents them from sticking together and allows you to easily remove individual slices.
- Stack the slices and place them in a freezer-safe bag or airtight container.
- Label with the date and freeze for up to 3 months.
- To Thaw: Individual slices can be thawed at room temperature in about 30-60 minutes, or gently warmed in a microwave (for a few seconds) or toaster oven.
Coconut Banana Bread
Indulge in our Coconut Banana Bread, a truly delightful snack where inviting tropical flavors abound, making it the perfect, comforting accompaniment to your morning (or indeed, afternoon) cup of tea or coffee.
Ingredients
Equipment
Method
- Preheat & Prep: Preheat oven to 350°F (175°C). Position a rack in the center of the oven. Generously butter the 9x5 inch loaf pan, or line with parchment paper leaving an overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 6 tablespoons of shredded coconut. Set aside.
- Cream Butter & Sugar: In a large bowl using an electric mixer (or a stand mixer with paddle attachment), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the lightly beaten eggs one at a time, mixing well after each addition. Beat in the mashed bananas and vanilla extract until well combined and smooth.
- Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. The batter will be somewhat thick. Sprinkle the remaining 1-2 teaspoons of coconut over the top.
- Bake for 45-55 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs). If the top browns too quickly, loosely tent with aluminum foil.
- Cool: Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the loaf onto the wire rack, remove the pan (and parchment, if used), and allow it to cool completely before slicing.
- Serve: Slice and enjoy your delicious Coconut Banana Bread!
Notes
Storing Your Banana Bread:
- Cool Completely: Always allow the banana bread to cool entirely on a wire rack before storing. This prevents sogginess.
- Airtight Storage: Keep the cooled bread in an airtight container at room temperature for up to 4 days to maintain freshness. Alternatively, wrap tightly in plastic wrap or foil.
- Refrigeration (Optional): For slightly longer storage, especially in warm climates, you can refrigerate it well-wrapped, though this may slightly alter the texture over time.
- Coconut Type: This recipe uses unsweetened shredded coconut, but sweetened coconut works well if you prefer a sweeter bread. For deeper flavor, try toasting the coconut before adding.
- Extracts: Almond extract can be a delightful substitute for vanilla extract (use a 1:1 ratio) for a different aromatic profile.
- Mix-Ins: Feel free to fold in up to 1 cup of additions like chocolate chips (dark, semi-sweet, or milk), chopped nuts (walnuts, pecans), or a pinch of warming spices (cinnamon, nutmeg) with the dry ingredients.
- Cool Completely: Ensure the bread is fully cooled before freezing to prevent ice crystals.
- Whole Loaf: Wrap the entire cooled loaf tightly in plastic wrap, then in a layer of aluminum foil or place it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw wrapped at room temperature.
- Slices: For individual portions, slice the cooled bread. Place parchment paper between slices to prevent sticking, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. Thaw slices at room temperature or gently warm in a toaster/microwave.