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Coconut Banana Bread

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This coconut banana bread is a moist, easy homemade loaf packed with sweet bananas and chewy coconut flakes. Perfect for breakfast, snacks, or gifting, it brings a tropical twist to classic banana bread with simple ingredients and foolproof results.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 3/4 cup sweetened shredded coconut
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 2 tablespoons extra shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the bananas until mostly smooth.
  3. Add eggs, oil, yogurt (or sour cream), and vanilla extract to the bananas. Whisk until well blended.
  4. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Stir in shredded coconut and optional nuts.
  5. Add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan. Sprinkle extra coconut on top if desired.
  7. Bake for 50-60 minutes, checking at 50 minutes. Insert a toothpick in the center; if it comes out mostly clean with a few moist crumbs, it’s done. Tent with foil if the top browns too quickly.
  8. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  9. Slice and serve once mostly cooled. Use a serrated knife for clean cuts.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and use coconut yogurt. Do not overmix the batter for best texture. Super ripe bananas yield the best flavor. Let the bread cool before slicing for clean cuts. Store wrapped at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.

Nutrition

Keywords: coconut banana bread, banana bread, coconut, breakfast, easy loaf, moist banana bread, homemade, quick bread, tropical, brunch, snack, nut-free, vegetarian, freezer-friendly

Find it online: https://jodierecipes.com/coconut-banana-bread-recipe-moist-easy-homemade-loaf-for-breakfast/