Banana Coconut Bread

This Banana Coconut Bread is moist, soft, and packed with coconut flavor in every bite. It’s an easy quick bread made with ripe bananas and simple ingredients, perfect for breakfast or snacking.

I end up with overripe bananas on the counter more often than I care to admit, and plain banana bread gets boring fast. This is the version I make when I want something with more texture and a stronger flavor.

Why I Love This Recipe

The coconut is not just sitting quietly in the background. There is enough of it to actually taste it, and it changes the whole personality of the bread. You still get that soft, moist crumb from the bananas, but the coconut gives it structure and makes it feel more satisfying.

It’s simple, reliable, and the kind of loaf that disappears faster than you expect.

This recipe is part of my growing collection of wonderful quick breads you can enjoy year-round. If you like banana bread, you can also try this Easy Banana Bread Recipe, and if you like a good orange bread, try this Whole Orange Bread, both made in a blender.

Ingredients You Need

• Vegetable oil or butter: Both work, but oil gives the bread a softer and moister crumb. Butter adds flavor, but it can make the loaf a little heavier.
• Dark brown sugar: This adds sweetness and a deeper flavor than white sugar. It also works well with both banana and coconut.
• Eggs: Eggs help bind the batter and give the loaf structure.
• All-purpose flour: Regular all-purpose flour keeps the bread easy to make and gives it enough body without making it too firm.
• Salt: A small amount of salt balances the sweetness and improves the overall flavor.
• Baking powder and baking soda: These help the loaf rise properly and keep the texture from becoming too dense.
• Bananas: Use very ripe bananas with plenty of brown spots. They mash easily and bring the best flavor.
• Unsweetened coconut flakes: This is one of the main ingredients, not just a garnish. It adds texture and gives the bread its stronger coconut flavor.
• Extra brown sugar and coconut flakes for the top: A light topping adds a little color and a nice finish to the loaf.

Step-by-Step Instructions

1. Prepare the oven and pan: Start by heating the oven to 350 F. Prepare a standard loaf pan by lining it with parchment paper, or grease it well and dust it lightly with flour.

2. Mix the wet ingredients: Place the oil or softened butter in a large bowl with the brown sugar. Mix until combined and smooth. Add the eggs and continue mixing until the batter looks well blended. You do not need to beat it forever. Just make sure everything is evenly incorporated.

3. Combine the dry ingredients: In a separate bowl, stir together the flour, salt, baking powder, and baking soda. This step helps distribute the leavening evenly through the batter, which gives the loaf a more even rise.

4. Add the dry ingredients to the batter: Add the flour mixture to the wet ingredients and stir gently until you no longer see dry flour. Do not overmix. Once the flour goes in, too much mixing can make the loaf heavy instead of tender.

5. Mash the bananas and add the coconut: Peel the bananas and mash them with a fork until mostly smooth. A few small lumps are fine. Add the mashed bananas and the coconut flakes to the batter, then stir just enough to combine everything. The batter will be thick, and that is exactly how it should be.

6. Fill the pan and add the topping: Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the top with the extra brown sugar and coconut flakes. That simple topping gives the loaf a nice finish and a little extra texture on top.

7. Bake until done: Bake the bread for 45 to 55 minutes. The exact time will depend on your oven and on how much moisture is in the bananas. The loaf is ready when the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool before slicing: Let the bread rest in the pan for about 10 to 15 minutes. Then remove it and place it on a wire rack to cool completely. It is tempting to cut into it too soon, but quick breads slice better after they have had time to settle.

Expert Tips

• Use very ripe bananas. If the bananas are still pale yellow and firm, the flavor will not be as good.
• Measure the coconut flakes loosely, not packed. That matters here. Too much coconut can make the bread denser than it should be.
• Do not overmix the batter after adding the flour. Once the dry ingredients go in, mix just until combined.
• Check the bread near the 45-minute mark.
• Let the bread cool fully before slicing if you want cleaner pieces.

How to Serve Banana Coconut Bread

This bread is excellent served plain, slightly warm, or at room temperature.
It works well for breakfast with coffee, as a snack, or a simple not-too-sweet dessert.

If you want to dress it up, add butter, cream cheese, or a bit of fruit on the side. The coconut flavor stands on its own, so most of the time, a plain slice is all you need.

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How To Store It

Once the bread has cooled completely, wrap it well or keep it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week. Bring it to room temperature before serving, or warm individual slices for a few seconds in the microwave.

This loaf also freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Freeze the whole loaf or individual slices for up to 2 months.

Thaw at room temperature before serving.

More Quick Bread Recipes

• Peanut Butter Bread
• Easy Cranberry Oatmeal Quick Bread (Sweet And Nutty)
• Pecan Coffee Quick Bread Recipe

📖 Recipe