Coconut Pecan Banana Bread Recipe


5 from 4 votes
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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 |

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!

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


  • 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


  • 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.


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!

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.

5 from 4 votes

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Recipe Review


  1. barb says:

    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.

  2. Suzanne Drennon says:

    can coconut oil be substituted for butter or just other oils?

  3. Jessica says:

    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!

  4. Dee says:

    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. Robyn Stone says:

      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!

  5. Diana says:

    5 stars
    I HAVE to make these and thank you for it. I need the WW points. Would you have these?

  6. Sarah says:

    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

  7. Pam says:

    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!

  8. Chris says:

    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!

  9. Brenda Dominguez says:

    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 🙂

  10. Amy says:

    I made these for my family and everyone absolutely loved them. This is an awesome recipe.

    1. Robyn Stone says:

      I’m so glad everyone loved them, Amy!