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

Coconut Pecan Banana Bread |
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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 |

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.


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

5 from 4 votes

Coconut Pecan Banana Bread Recipe

Breakfast 40 mins

Prep Time 10 mins
Cook Time 30 mins
Servings 12
Course Breakfast, Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
This banana bread recipe is perfect for making quick individual banana bread muffins. Full of coconut, bits of pecans and total deliciousness!


  • 4 overripe bananas
  • 2 cups sugar
  • 1/2 cup butter softened
  • 2 cups self-rising flour
  • 2 eggs
  • 1 cup coconut flake
  • 1 cup finely chopped pecans
  • 1 teaspoon vanilla


  • 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.

Nutritional Information

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

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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!

Robyn xoxo

Muffin Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


    1. I think he would love it. I’ll make it for y’all if you’ll promise to come stay for the weekend again soon! xoxo

  1. I love that it’s muffins. I have a banana bread recipe that I always use but I have never tried it in muffins- which would be so much more convenient. Maybe I will throw everyone off & make these muffins with the bananas instead. Adding the coconut & pecans sounds amazing.

    1. I love making banana bread as muffins now. It is just so handy for serving! I hope you like this version if you try it. We’re crazy about it!

  2. Ohmahgosh I literally gasped when I saw all the deliciousness going on here! So much YUM. Have fun on your cheese trip! 🙂

    1. I’m really sorta in love with these. And when my husband is too, I know they are a keeper. Thanks so much!

  3. I love the idea of a coconut banana bread! I’m pretty sure my husband would go crazy for these, great idea!

    1. If you like pecans, don’t forget them. Finely chopped they add a special touch to this recipe, too. The flavors are just perfect together.

  4. I’m going to have to try these! I’ve made banana bread, and it’s quite delicious; but you added another ingredient that I absolutely love. COCONUT!

    Just discovered your blog from Pinterest, and I love what I’m seeing so far 🙂

  5. Robyn, these look really moist and yummy. I’ve got some bananas sitting on my counter that should be perfect for these in a couple of days! I’ll let you know how they turn out!

  6. 5 stars
    OH MY…Was looking for another banana bread recipe for a change and bumped into these!!! Just made them and had my first of many more!!! Definitely a recipe keeper!!! L O V E D T H E M!! Many Thanks to you, Robyn!

  7. I am in the uk, is desiccated coconut the same as coconut flakes? Also is it ground pecans or just buy pecans and chop them small? This sounds so yummy! X

  8. As before, your recipes are always so simple & delicious !!! My question is: can most sweet bread recipes be made in either a 9″ loaf pan or 12 muffin pan ? That would be a great thing for singles & couples to allow us to freeze muffins. I s lso like your use of self-rising flour (one-two less measurement.

    1. Hi Dee,
      Thanks so much! Yes, most quick bread recipes can be made in a larger 9″ loaf pan, smaller 8″ loaf pan, muffin pan, or others. You’ll just want to be sure to adjust the baking time based on the size of the pan used. Hope you enjoy these!

  9. I just finished making this batter and it made enough for almost 24 muffin tins. I double checked and triple checked the recipe and everything was according to instructions but I have a ton! Weird. It’s thicker than a standard muffin mix as well…or atleast mine is. Lol!

  10. 5 stars
    Yikes do these look good for a breakfast treat. Must put coconut on my shopping list.

    BTW your photos are lovely and quite inviting.

  11. 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