Coconut Banana Bread makes a delicious quick bread recipe. Made of bananas, coconut, and other simple ingredients, this banana bread recipe will become a favorite!

Coconut Banana Bread Recipe | ©

This banana bread recipe is by far one of my husband’s favorites. And believe me, he loves, loves, loves banana bread. I think he’s as anxious for bananas to become overly ripe because he knows that I’ll be making a bread from it. And 9 times out of 10, he requests this coconut banana bread version. It’s easy to see why the minute you smell it baking in the oven! But, when you taste it, you will absolutely fall in love with it.

Coconut Banana Bread Recipe | ©

This bread recipe comes together really quickly and I love the flecks of coconut included throughout! They just add so much texture and flavor!

I sized this recipe to make one large loaf of banana bread or two smaller loaves. It’s perfect for making one for your family and sharing the other with neighbors or friends. You can also wrap the second loaf up tightly to freeze for later use.

Coconut Banana Bread Recipe | ©

Here’s my Coconut Banana Bread recipe. I think you’ll love it!

Coconut Banana Bread Recipe

Coconut Banana Bread makes a delicious quick bread recipe. Made of bananas, coconut, and other simple ingredients, this banana bread recipe will become a favorite!
5 from 1 vote

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Author: Robyn Stone | Add a Pinch


  • 4 overripe bananas peeled
  • 1 1/4 cups granulated sugar
  • 8 tablespoons 1 stick salted butter, softened
  • 2 cups self-rising flour
  • 2 eggs
  • 1 cup unsweetened coconut flake
  • 1 teaspoon vanilla


  • Preheat oven to 350º F and spray one large loaf pan or two smaller loaf pans with baking spray to prevent bread from sticking.
  • Mix bananas and sugar with electric mixer until well-blended.
  • Add butter and mix until creamy. Add flour, eggs, coconut and vanilla and mix until smooth.
  • Pour batter into prepared loaf pan.
  • Bake at 300º F for approximately 1 hour for large loaf pan or 45 minutes for smaller pans.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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8 Comments Leave a comment or review

  1. I’m a dude and I used to bake as a teenager. haven’t baked anything in years. Came across your website and saw a recipe for banana coconut bread. Just came out of the oven and got the whole house smelling scrumptious. If it taste the way it smells, this is a keeper.

  2. Hello Robyn,

    I came across your website and so far baked & tried two of your recipes already – the best ever chocolate cake & the red velvet cake, they were fantastic and everyone loved them both!!!

    I just put the banana coconut cake in the oven, can’t wait to try it!!

    Robyn, I just wanted to take a moment and thank you so much for sharing your recipes!!

  3. This is YUMMY!! One thing though….. it says to preheat oven to 350 then below it says bake at 300. So I chose to bake at 300 for one hour, but that wasn’t long enough & left it for another 1/2 hour, making it absolutely perfect. I will be making this OFTEN!! Thank You Robyn!!

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