Coconut Banana Bread Recipe


5 from 1 vote
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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!

Golden brown Coconut Banana Bread in loaf pan //

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.

Closeup view of Coconut Banana Bread  in pan, atop dark countertop //

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.


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.

Freezer Instructions

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.

Coconut Banana Bread in loaf pan on black granite counter //

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

Coconut Banana Bread Recipe

5 from 1 vote
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!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16


  • 4 (472 g) overripe bananas, peeled
  • 1 1/4 cups (248 g) granulated sugar
  • 8 tablespoons (113 g) salted butter , softened
  • 2 cups (226 g) self-rising flour
  • 2 (100 g) eggs
  • 1 cup (60 g) unsweetened coconut flake
  • 1 teaspoon (5 g) vanilla extract


  • 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.


Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 160mg | Fiber: 2g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.5mg

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

Robyn xo

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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


  1. RJ says:

    5 stars
    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!!

  2. Ilara P says:

    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. Darryll Haynes says:

    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.

  4. Laura @ Laura's Culinary Adventures says:

    This is my kind of banana bread because I adore coconut! Yum!

  5. Lily (A Rhubarb Rhapsody) says:

    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.

  6. Amanda says:

    Thanks for sharing this! I love new banana bread recipes 🙂

  7. bridget {bake at 350} says:

    Making this ASAP!

    1. Robyn Stone says:

      I think you will LOVE it, Bridget. xo