Banana Coconut Bread
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If you’re looking for a fresh twist on classic banana bread, this recipe is it. Coconut and pecans make every slice extra delicious, and the loaf freezes beautifully.
Banana and coconut are a natural pairing, and this moist, tender quick bread is one of my favorite ways to enjoy them together. The shredded coconut adds a subtle sweetness and delicate chew that makes every slice just a little more special than classic banana bread. It’s easy to make—you can have the batter mixed in about 20 minutes, then let the oven do the rest. Enjoy a warm slice fresh from the oven, or toast one for breakfast the next morning.
“Best banana bread EVER! This is definitely a keeper and one that I will be proud to share in gift baskets!”
What You’ll Need To Make Banana Bread With Coconut And Pecans
- All-Purpose Flour: Provides the structure for the bread. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder: Acts as a leavening agent, helping the bread rise and become fluffy.
- Butter: Adds moisture and richness to the bread.
- Sugar: Sweetens the bread and helps create a tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Very Ripe Bananas: Provide moisture, natural sweetness, and big banana flavor. They should be dark yellow with lots of brown spots, or even fully brown. (Pro Tip: To ripen quickly, bake bananas in their peels at 300°F for 15 to 20 minutes until soft and blackened. Extra-ripe bananas freeze well too—see my post how to freeze bananas for details on freezing and thawing.)
- Vanilla Extract: Enhances the flavor of the bread with its aromatic richness.
- Shredded Unsweetened Coconut: Adds a subtle tropical flavor and texture.
- Pecans: Contribute crunch and a nutty flavor, especially when toasted.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the dry ingredients. Start by whisking together the flour, salt, and baking powder in a bowl. Whisking them together first ensures the baking powder and salt are evenly distributed throughout the flour, so you won’t get an occasional bitter or salty bite—and it also means less mixing is needed once the dry ingredients meet the batter.
Step 2: Mix the wet ingredients. In the mixer bowl, beat together the melted butter and sugar until combined. It’ll look a bit lumpy, and that’s fine. Add the eggs, bananas, and vanilla and mix until smooth.
Step 3: Mix in the dry ingredients and add-ins. Add the flour mixture to the bowl and mix on low until just combined. Be careful not to overmix—at this stage, mixing develops the gluten in the flour, which can make the loaf dense and tough instead of tender. Fold in the coconut and pecans by hand.
Step 4: Prepare the pan. Scrape the batter into the greased loaf pan and give it a gentle tap on the counter to settle it and release any air bubbles.
Step 5: Bake and cool. Bake until a tester inserted into the center comes out mostly clean (a few moist crumbs are fine, since the bananas keep the loaf from ever baking fully dry). The top will crack as it bakes, which is completely normal for a banana bread. Let the loaf cool in the pan for about ten minutes before turning it out onto a wire rack; that short rest lets it firm up enough to hold together as you unmold it.
This loaf keeps very well at room temperature for up to 4 days. For longer storage, it freezes beautifully; wrap it well and it’ll keep for a couple of months, ready whenever a banana bread craving hits. Toasting individual slices brings back that just-baked warmth and crisps up the edges a bit, which is my favorite way to serve it after the first day.
More Banana Bread Recipes You’ll Love
Banana Coconut Bread
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped (see note below)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13-cm) loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and the pecans (the batter will look lumpy).
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overbake. Let the loaf cool in the pan for about ten minutes, then turn out onto a wire cooling rack. Slice while still warm. It will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hello, I have sweetened coconut, how much sugar do you think I need to reduce? Thank you!
Hi Gita, I’d cut the sugar back by 2 tablespoons give or take. Enjoy!
I just knew you would have a recipe for banana bread; but I didn’t think you would have so many options. I have never heard of including coconut in the mix, and cannot wait to try this one.
The flavor of this bread was outstanding, but it was slightly dry. I followed the recipe exactly, and cooked for the minimum time. Any suggestions for increasing moistness?
Hi Paul, Sorry to hear this was a bit dry. That often happens if the flour is measured incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference.
Coconut! Why didn’t I think of adding this ingredient. Deliciously moist and flavorful bread, my new go to recipe.
This was a very nice variation on banana bread. I enjoyed it very much and will definitely be making it again.
I tried this recipe on a whim, even though I already have a good banana bread recipe, and boy am I glad I did. I wasn’t sure my husband would be good with a non-traditional banana bread, but he INHALED half the loaf and has already said he wants it for his birthday instead of cake! The only change I made was subbing some brown sugar for some of the white, otherwise phenomenal as is. Thanks for a great recipe… my husband thinks you’re a rockstar.
Hi Jenn,
I’m the family Banana Bread Maker and I found this recipe on your website with coconut so I gave it a try. Well, what raves I got from the family. It’s a Keeper!! Thank You So Much for Sharing. I so enjoy your website. You explain every recipe so well.♡♡♡
I doubled the recipe and made 5 mini loaves. I added a half a cup of dark chocolate chips to the doubled recipe. This will be my go to from now on. Thank You
I Never write reviews but this one deserves more than a 5 star! the best I’ve ever had! ( I’ve tried so many recipes) I used 3.5 bananas as i had a extra half from breakfast sitting around… also I didn’t put nuts as I just didn’t feel like it .. I watched the cake I had set the timer to 50 mins and ended up taking it out 8 mins early.. .it was PERFECT!!! my go to recipe for sure 🙂
I made the banana bread. I cut the sugar in half and added unsweetened applesauce. I also added flax seed, which gives the same texture as the nuts.
This bread was delicious! I will make it again and again.
This was the best banana bread ever! I added unsweetened toasted coconut flakes to the top of the bread just before putting it into the oven. It had that nice crunchy topping that added the nice touch to the best bread, ever!