Coconut Banana Bread Recipe [How to cook amazing loaf]

June 24, 2025

Table Of Contents

There’s something magical about the aroma of banana bread baking in the oven, isn’t there? It’s the smell of comfort, of lazy Sunday mornings, and of a treat made with love. It’s a classic for a reason. But what if we could take that beloved classic and send it on a little tropical vacation?

That’s exactly what we’re doing today. Welcome to the recipe for the most incredible Coconut Banana Bread you’ll ever taste. We’re talking about a loaf so moist, so packed with sweet banana flavor, and so wonderfully textured with chewy coconut that every single bite feels like a mini-escape to a sunny beach. This isn’t just banana bread; it’s an experience. It’s simple, it’s made with love, and I promise, it’s about to become a staple in your kitchen. So, grab your apron, and let’s get baking!

Why This Coconut Banana Bread Will Be Your New Favorite?

You’re going to fall head over heels for this recipe, and here’s why:

A Taste of the Tropics: The sweet, familiar flavor of banana gets a delightful upgrade with the addition of chewy, nutty coconut. It’s a match made in heaven that’s both comforting and excitingly different.
Unbelievably Moist & Tender: Forget dry, crumbly banana bread. Thanks to the perfect balance of ingredients, this loaf has a wonderfully soft, melt-in-your-mouth texture that stays moist for days.
So Easy, Anyone Can Make It: Seriously! You don’t need a fancy stand mixer or any special gadgets for this recipe. Just a couple of bowls, a whisk, and a love for good food. It’s the perfect project for a lazy afternoon.
The Perfect Treat for Any Occasion: Enjoy a warm slice with your morning coffee, pack it in a lunchbox for a midday pick-me-up, or serve it as a simple, crowd-pleasing dessert at your next get-together. It’s always a good time for Coconut Banana Bread.

Everything You’ll Need: The Ingredients

Great news! You don’t need anything fancy to whip up this tropical delight. The ingredients are simple, wholesome, and easy to find. Here’s a look at what we’ll be using.

For the Perfect Coconut Banana Bread

To make things super clear, here’s a handy table with everything you’ll need. A good quality, sturdy 9×5 inch loaf pan is your best friend for this recipe, ensuring a perfect, even bake every time.

Amount (US)	Amount (Metric)	Ingredient	Notes
1 1/2 Cups	345g	Mashed Ripe Bananas	About 3-4 large bananas. The spottier and browner, the better! They bring all the sweetness.
2	2	Large Eggs	The binder that holds our beautiful bread together.
1/2 Cup	120ml	Vegetable or Canola Oil	Using oil is the secret to an incredibly moist loaf that stays fresh longer.
1 Cup	100g	Shredded Coconut	Sweetened or unsweetened works. I love unsweetened to get a pure, nutty coconut flavor.
3/4 Cup	150g	Granulated Sugar	For that classic, clean sweetness.
2 Cups	240g	All-Purpose Flour	The foundation of our bread. Just regular all-purpose flour is perfect.
1 tsp	5ml	Vanilla Extract	A little splash of vanilla enhances all the other flavors.
1 tsp	5g	Baking Soda	This is what helps our bread rise and get that lovely, fluffy texture.
1/2 tsp	2.5g	Salt	A pinch of salt is crucial for balancing the sweetness.

Fun Variations & Add-ins

Want to get creative? This recipe is a fantastic base for a little experimentation. Here are a few ideas to get you started:

Go Nuts! Add about 1/2 cup of toasted, chopped pecans or walnuts for a delightful crunch.
Chocolate Lover’s Dream: Gently fold in 3/4 cup of dark, semi-sweet, or even white chocolate chips for pockets of melty goodness.
A Zesty Lime Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lime juice. Drizzle it over the cooled bread for a tangy, tropical finish that is simply divine.

Let’s Bake! Your Step-by-Step Guide

Alright, are you ready to fill your home with the most amazing aroma? Let’s get to the fun part! Follow these simple steps, and you’ll have a perfect loaf of Coconut Banana Bread in no time.

Get Ready: First things first, preheat your oven to 325°F (163°C). Take your 9×5 inch loaf pan and give it a good grease. You can use butter, oil, or a non-stick spray. This step is super important to make sure your beautiful bread doesn’t stick!
Mix the Wet Ingredients: In a large bowl, mash your ripe bananas with a fork until they’re mostly smooth—a few little lumps are totally fine. Now, add the oil and sugar, and give it a good whisk. Crack in the eggs and pour in the vanilla extract, whisking everything together until it’s well combined and looks like a delicious, sweet concoction.
Combine the Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Giving them a quick mix now ensures that everything is evenly distributed, which is key for a perfect rise.
Bring It All Together: Gently pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, fold everything together until it’s just combined. Now for the star of the show! Add the shredded coconut and gently fold it in.Pro-Tip: Be careful not to overmix the batter! Overmixing develops the gluten in the flour, which can make your bread tough instead of tender. A few streaks of flour are okay!
Pour and Bake: Pour the lovely, thick batter into your prepared loaf pan and use your spatula to smooth the top.Pro-Tip: For a truly professional-looking loaf with a crunchy, golden top, sprinkle a tablespoon of extra shredded coconut and a pinch of coarse sugar over the batter before it goes into the oven.
The Magic Happens: Place the loaf pan in the center of your preheated oven. Bake for 60-70 minutes. Since every oven is a little different, start checking around the 60-minute mark. The bread is done when a toothpick or wooden skewer inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).
Patience is a Virtue (The Cooling Process): Once it’s baked to perfection, take the bread out of the oven and let it cool in the pan on a wire rack for about 15 minutes. This lets it set up a bit. After 15 minutes, carefully run a knife around the edges and turn the loaf out onto the wire rack to cool completely. I know it’s tempting, but letting it cool completely makes for cleaner slices and a better texture!

Baker’s Secrets: Pro-Tips for a Perfect Loaf, Every Time

Want to take your Coconut Banana Bread from great to absolutely unforgettable? These are the little secrets that make all the difference. I’ve gathered my favorite tips and tricks to ensure you get a perfect, bakery-quality loaf every single time.

Need Ripe Bananas, Fast? We’ve all been there—you’re craving banana bread, but your bananas are still stubbornly green. Don’t let that stop you! Here’s a magic trick: Place your unpeeled bananas on a baking sheet and pop them into a preheated 300°F (150°C) oven for 15-20 minutes. They’ll turn black and shiny, and the insides will be perfectly sweet and mushy, ready for your batter.
Toast Your Coconut for Deeper Flavor This step is optional, but it’s a game-changer. To bring out a rich, nutty flavor in your coconut, spread the shredded coconut on a dry baking sheet and toast it in a 350°F (175°C) oven for 5-7 minutes, stirring halfway through. Keep a close eye on it, as it can go from golden to burnt in a flash! Let it cool before adding it to your batter.
Master the Toothpick Test The line between a perfectly moist bread and a dry, overbaked one is thin. To nail it, rely on the classic toothpick test. When you think the bread is done, insert a wooden toothpick or skewer into the very center of the loaf.
- If it comes out with wet batter, it needs more time.
- If it comes out completely clean, it might be slightly overbaked.
- The sweet spot is when it comes out with a few moist, tender crumbs attached. That’s your sign to take it out of the oven!
The Importance of Cooling (Seriously!) I know, the smell is intoxicating and you want to slice into it right away, but please, let it cool! Letting the bread rest in the pan for 15 minutes before turning it onto a wire rack is crucial. This allows the bread to firm up, so it doesn’t fall apart. Letting it cool completely on the rack ensures the steam escapes, preventing a gummy texture and making it so much easier to slice.

Storing & Freezing Your Tropical Treasure

So you’ve baked this gorgeous loaf of Coconut Banana Bread… now what? Here’s how to keep it tasting just as fresh and delicious as the day you made it.

At Room Temperature: Once the bread is completely cool, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay wonderfully moist on your countertop for up to 4 days. (Though, I doubt it will last that long!)
In the Freezer: This bread freezes like a dream! For long-term storage, let the loaf cool completely, then wrap it securely in plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. You can freeze the whole loaf or pre-slice it, placing a piece of parchment paper between each slice for a quick, single-serving treat.

Tip: To enjoy your frozen bread, simply thaw it overnight on the countertop. If you want to bring back that freshly-baked warmth, pop a slice in the toaster or microwave for a few seconds.

Your Questions, Answered: FAQs

Here are the answers to a few common questions I get about this recipe.

Can I use coconut oil instead of vegetable oil? Absolutely! Using melted coconut oil will give your bread an even richer, more pronounced coconut flavor. It’s a fantastic substitution.
Can I make this recipe gluten-free? Yes, you can. For the best results, use a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but it will still be delicious.
Why did my banana bread turn out dense or dry? This is usually due to one of two things: overmixing the batter or overbaking the bread. Remember to mix the dry ingredients in until they are just combined, and use the toothpick test to check for doneness to avoid leaving it in the oven for too long.
Can I use fresh coconut instead of shredded? You can, but it will change the texture. Freshly grated coconut has more moisture, so it might make the bread a bit denser. If you use it, make sure to squeeze out any excess moisture before adding it to the batter.

Perfect Pairings: What to Serve with Your Coconut Banana Bread

This bread is a star all on its own, but a great partner can make it shine even brighter. Try serving a warm slice with:

A simple spread of salted butter, letting it melt into every nook and cranny.
A generous smear of creamy Nutella or cream cheese for an extra decadent treat.
A scoop of vanilla bean or coconut ice cream to turn it into a show-stopping dessert.
A hot cup of coffee or a spiced chai latte for the ultimate cozy combination.

Conclusion

Prep Time: 15 minutes Cook Time: 60-70 minutes Total Time: 1 hour 15 minutes Yields: One 9×5 inch loaf (12 slices)

Ingredients:

1 1/2 Cups (345g) Mashed Ripe Bananas (about 3-4 large)
2 Large Eggs
1/2 Cup (120ml) Vegetable or Canola Oil
1 Cup (100g) Shredded Coconut (sweetened or unsweetened)
3/4 Cup (150g) Granulated Sugar
2 Cups (240g) All-Purpose Flour
1 tsp (5ml) Vanilla Extract
1 tsp (5g) Baking Soda
1/2 tsp (2.5g) Salt

Instructions:

Preheat & Prep: Preheat your oven to 325°F (163°C). Grease a 9×5 inch loaf pan.
Mix Wet Ingredients: In a large bowl, mash the bananas. Whisk in the oil, sugar, eggs, and vanilla until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Fold Together: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in the shredded coconut.
Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Cool: Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes: