These happened this weekend. Coconut Pecan Banana Bread Muffins that is. And let me just tell you… they were fabulous!

Coconut Pecan Banana Bread | addapinch.com

So much so, that I made extras for my family to enjoy for breakfast while I’m out of town the first of the week.

I’m headed off to Chicago to learn all about cheese for a few days this week and knew that I wanted to leave something homemade and scrumptious for my guys so they’d miss me even more while I’m away.

Isn’t that silly?

Coconut Pecan Banana Bread Muffins | addapinch.com

My husband absolutely loves this version of my banana bread muffins and I hope he feels like I’m there every morning whipping up a fresh batch for his breakfast.

Honestly, I’m enjoying them just as much, if not more, than the salted caramel banana muffins I make. The coconut and pecans just do something magicals to this recipe.

Full of coconut, tiny bits of pecan, and yummy overripe bananas really takes this banana bread recipe to a whole new level.

coconut-pecan-banana-bread-DSC_2242

Here’s the recipe for my Coconut Pecan Banana Bread Muffins. I hope you love it as much as we do!

Coconut Pecan Banana Bread Recipe

5 from 4 votes
This banana bread recipe is perfect for making quick individual banana bread muffins. Full of coconut, bits of pecans and total deliciousness!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12

Ingredients 

  • 4 (472 g) overripe bananas
  • 2 cups (396 g) sugar
  • 1/2 cup (113 g) butter, softened
  • 2 cups (226 g) self-rising flour
  • 2 (100 g) eggs
  • 1 cup (60 g) coconut flake
  • 1 cup (109 g) chopped pecans
  • 1 teaspoon (5 g) vanilla extract

Instructions 

  • Preheat oven to 350º F and spray muffin tin with baking spray to prevent muffins from sticking.
  • Mix bananas and sugar with electric mixer until well-blended.
  • Add butter and mix until creamy. Add flour, eggs, coconut, pecans, and vanilla and mix until smooth.
  • Fill each tin ½ full.
  • Bake at 350 degrees for approximately 30 minutes.

Nutrition

Calories: 414kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 99mg | Potassium: 238mg | Fiber: 3g | Sugar: 41g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

And hey, I can’t wait to share what I learn about cheese with you soon. A trip dedicated to cheese sounds like something that is right up my alley! Well, and these muffins!

Enjoy!
Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




30 Comments

  1. If you ever have 4 over ripe bananas, YOU MUST MAKE THIS! Best. Recipe. Ever. I made it into 2 loaves instead of muffins. Incredible, Robyn, my family
    Thanks you. I want to try the Pumpkin Banana Bread recipe tomorrow…baking at its finest. Good thing I have 3 ravenous boys here to help me enjoy it.

    1. Thanks, Kimmberly. I hope you and your family love the Pumpkin Banana Bread just as much. xo