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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 | addapinch.com
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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 | addapinch.com

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.

coconut-pecan-banana-bread-DSC_2242

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
Print the recipe Leave a Review
This banana bread recipe is perfect for making quick individual banana bread muffins. Full of coconut, bits of pecans and total deliciousness!

Ingredients  

  • 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

Instructions 

  • 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!

Enjoy!
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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Comments

  1. 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.

    Reply

    1. Thanks, Kimmberly. I hope you and your family love the Pumpkin Banana Bread just as much. xo