This Coconut Banana Bread brings a tropical twist to a classic favorite, combining ripe bananas with fragrant coconut for a naturally sweet, moist loaf.
Packed with plant-based protein from coconut and fiber from bananas, it’s low in saturated fat and an ideal snack or breakfast option.
Quick, easy, and perfect for meal prep, it’s a wholesome treat for everyday baking.
Coconut Banana Bread
Equipment
- 1 large mixing bowl
- 1 Stand mixer (or hand mixer)
- 1 Loaf pan (9×5 inches)
- 1 measuring cup & spoons
- 1 Spatula
- Wire
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shredded coconut plus 1 tbsp for topping
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs lightly beaten
- 3 overripe bananas mashed (about 1½ cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Ensuring the oven reaches the correct temperature before baking is crucial for even cooking. Place a rack in the center of the oven so your loaf bakes evenly and develops a golden brown crust without burning.
- Prepare the Loaf Pan: Generously butter the inside of a 9×5-inch loaf pan. Make sure to cover all corners and sides to prevent sticking. You can also line the pan with parchment paper for extra insurance, leaving a small overhang on the sides to lift the loaf out easily once baked. This step ensures effortless removal and keeps your bread intact.
- Combine Dry Ingredients: In a medium mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Add ½ cup shredded coconut and gently stir until evenly distributed. Set this dry mixture aside. This step ensures even distribution of the rising agents and coconut so that each slice has a uniform texture.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, add ½ cup softened butter and ¾ cup granulated sugar. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugar together on medium speed for 3–4 minutes. The mixture should become pale, fluffy, and light in texture. This step is essential because it incorporates air into the batter, creating a tender, soft crumb.
- Add Eggs: Next, add 2 lightly beaten eggs to the butter-sugar mixture in two additions, mixing well after each. Scrape down the sides of the bowl to ensure every bit of butter is incorporated. The eggs provide structure, moisture, and richness to the loaf, helping it rise properly while staying soft.
- Incorporate Mashed Bananas and Vanilla: Mash 3 overripe bananas until smooth (approximately 1½ cups). Add the mashed bananas and 1 teaspoon vanilla extract to the butter, sugar, and egg mixture. Beat on medium speed until fully combined and smooth. Bananas add natural sweetness, moisture, and fiber, while vanilla enhances the tropical flavor, creating a luscious aroma.
- Fold in Dry Ingredients: Gradually add the prepared dry ingredients into the wet banana mixture. Using a spatula, gently fold the flour mixture in until just combined. Be careful not to overmix; overmixing can lead to dense, tough bread. The batter should be slightly thick and shaggy, with streaks of coconut evenly distributed. This careful folding ensures a light, tender loaf.
- Transfer Batter to Pan: Pour the prepared batter into the buttered loaf pan, spreading it evenly with a spatula. Smooth the top gently, then sprinkle 1 tablespoon of shredded coconut over the surface for a golden, toasted finish once baked. This adds a subtle crunch and a visually appealing topping.
- Bake the Loaf: Place the loaf pan in the preheated oven. Bake for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Avoid opening the oven too frequently, as this can cause the bread to collapse. Baking slowly and evenly allows the flavors to meld and the loaf to rise perfectly.
- Cool and Remove from Pan: Once baked, remove the pan from the oven and let the bread cool in the pan for 5–10 minutes. Then, carefully invert the loaf onto a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps retain the ideal texture.
- Slice and Serve: After the bread has cooled completely, slice it into even pieces. Serve as a delicious breakfast, snack, or dessert. Enjoy it plain or spread with butter, cream cheese, or nut butter. The bread can also be stored in an airtight container for up to 4 days or frozen for later use.
Notes
- Use overripe bananas for maximum sweetness and moisture; underripe bananas will result in a drier loaf.
- Do not overmix the batter once dry ingredients are added; overmixing can create dense, tough bread.
- Shredded coconut can be toasted for extra aroma and crunch.
- For a slightly lighter loaf, substitute half the all-purpose flour with whole wheat flour.
- Add mix-ins like chocolate chips, walnuts, or pecans for extra flavor and texture.
- The loaf is best enjoyed once fully cooled, but slightly warm slices are perfect with butter.
- You can substitute unsalted butter with coconut oil for a tropical, dairy-free version.
Chef’s Secrets To Perfect Bread
The key to an exceptional Coconut Banana Bread lies in balance and technique.
First, always use bananas that are overripe—spots on the peel indicate natural sugars and optimal moisture.
Properly creaming the butter and sugar is crucial; it traps air, resulting in a tender crumb.
When folding in the dry ingredients, do so gently to avoid over-developing gluten.
Sprinkling a small amount of coconut on top not only adds texture but also creates an inviting golden finish.
For an extra touch, lightly toast the coconut before folding it in to intensify its flavor.
Using a well-prepared loaf pan and preheating the oven ensures even cooking and a flawless crust every time.
Serving Suggestions For Any Occasion
Coconut Banana Bread is incredibly versatile, making it suitable for breakfast, snacks, or dessert.
Serve slices warm with a slather of butter, cream cheese, or nut butter for an indulgent start to your day.
Pair it with morning tea, coffee, or a smoothie for a wholesome meal.
For a fun twist, serve with fresh berries or a drizzle of honey to complement the tropical flavors.
The bread also makes a convenient and satisfying option for picnics, lunchboxes, or brunch gatherings, offering a naturally sweet, fiber-rich treat that everyone can enjoy.
Storage Tips To Keep Bread Fresh
To maintain the bread’s moisture and flavor, cool it completely before storing.
Keep it in an airtight container at room temperature for up to 4 days.
If you want to extend its shelf life, wrap the loaf tightly in plastic wrap or aluminum foil and freeze it.
For freezing, you can store the entire loaf or individual slices (place parchment paper between slices to prevent sticking).
When ready to eat, thaw overnight in the refrigerator or warm slices in the oven or microwave for a freshly baked experience.
Proper storage preserves the soft, tender crumb and prevents the coconut from drying out.
Frequently Asked Questions
1. Can I use ripe but not overripe bananas?
Using bananas that are not fully ripe will result in less natural sweetness and a drier loaf. Overripe bananas with brown spots are ideal for flavor and moisture.
2. Can I make this bread dairy-free?
Yes! Substitute butter with coconut oil or a plant-based butter alternative. Coconut oil enhances the tropical flavor while keeping the loaf moist.
3. Can I add nuts or chocolate chips?
Absolutely. Fold in ½ cup of chopped walnuts, pecans, or chocolate chips during the final mixing step for added texture and flavor.
4. How can I prevent the bread from sticking to the pan?
Generously buttering the pan or lining it with parchment paper ensures easy removal. Letting the bread cool for a few minutes before inverting also helps it release cleanly.
5. Can I make mini loaves or muffins?
Yes! This batter works well for mini loaf pans or muffins, though baking time will vary. Muffins usually take 20–25 minutes, and mini loaves 30–35 minutes at 350°F (175°C). Check doneness with a toothpick.
