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Coconut Banana Bread makes a delicious quick bread recipe. Made of bananas, coconut, and other simple ingredients, this recipe is a favorite!
Easy to make, this scrumptious bread recipe adds scrumptious coconut to this dessert and snack favorite!
This Coconut Banana Bread recipe is by far one of my husband’s favorites. And believe me, he 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 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
This bread recipe comes together really quickly and I love the flecks of coconut included throughout! Coconut adds so much texture and flavor!
I sized this recipe to make one large loaf of Coconut 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. If you have a chocolate lover in your family, you’ll want to also try my Chocolate Banana Bread too.
- Ripe bananas
- Granulated Sugar
- Butter (salted)
- Self-rising flour
- Unsweetened coconut flakes
How to Make Coconut Banana Bread
Begin by preheating oven to 350 degrees F and preparing your baking pan. To prepare your pan, you can either spray the inside of the pan well with a baking spray such as Baker’s Joy or you can rub with butter and then lightly dust with all-purpose flour. Make sure to shake out any excess flour.
Mix peeled bananas and sugar with electric mixer or by hand until well-blended. Then add butter and mix until creamy. Next, add eggs one at a time, mixing well after each egg to make sure well blended into the batter. Add the flour and mix until well combined. Add eggs one at a time, mixing well after each egg to make sure well blended into the batter. Stir in the coconut flakes and vanilla extract until smooth. Pour into the prepared loaf pan.
Bake on middle rack of oven at 300 degrees F for about 1 hour for large loaf pan or about 45 minutes for smaller pans. When skewer inserted into center of golden bread comes out clean, remove from oven. Remove from the oven and allow to cool in the pan for about 10 minutes. Finally, turn out onto a board for slicing or a wire rack to cool completely before covering.
Can You Freeze Banana Bread?
Yes! This recipe will keep on the counter under a cake dome for 3 to 5 days; however, you can freeze banana bread. You can either freeze an entire loaf of bread or individual slices.
To freeze, allow the baked bread to cool completely, wrap well and then place into a freezer safe zip top bag. Store in the freezer for up to 3 months.
Here’s my Coconut Banana Bread recipe. I think you’ll love it!
Coconut Banana Bread Recipe
- 4 overripe bananas peeled
- 1 1/4 cups granulated sugar
- 8 tablespoons 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.
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Making this ASAP!
I think you will LOVE it, Bridget. xo
Thanks for sharing this! I love new banana bread recipes 🙂
I know some people can’t stand coconut- I’m definitely not one of those people! This must smell amazing when’s it’s baking.
This is my kind of banana bread because I adore coconut! Yum!
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.
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!!
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!!