Banana and coconut bread recipe brings together the natural sweetness of ripe bananas and the tropical richness of coconut to create a soft, moist treat enjoyed by all ages.
I created this banana and coconut bread recipe to share a homemade delight that turns simple ingredients into comfort and joy, especially for those who love experimenting in the kitchen.
The idea comes from traditional banana bread, enhanced over time by adding coconut for extra flavor and texture.
Now I am presenting the easy steps to prepare this banana and coconut bread recipe, along with serving ideas, tips, benefits, creative twists, storage, and answers to common questions.
Why You’ll Love This Recipe
You’ll love this Banana and Coconut Bread for its moist, tender texture and the gentle sweetness that comes from ripe bananas blended with coconut.
The bread has a naturally rich flavor that feels comforting and homey, making it a wonderful treat for breakfast, brunch, or an afternoon snack. Each slice carries a pleasant touch of tropical charm and a soft crumb that stays fresh for days.
It’s a recipe that turns simple ingredients into something heartwarming and delicious, offering both taste and nostalgia in every mouthful.
How To Prepare Banana and Coconut Bread Recipe?
Basic Information
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast / Snack
Cuisine: Tropical
Calories: 180
Yield: 1 loaf (about 10 slices)
Kitchen Utensils Needed
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- 9×5-inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 3 ripe bananas, mashed
- ¾ cup granulated sugar
- 1 cup shredded or flaked coconut (plus a little extra for topping)
- ½ cup (1 stick) softened butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
How To Make Banana and Coconut Bread Recipe
1. Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
2. Prepare the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Stir in ¾ cup of shredded coconut, keeping some aside for topping.
3. Mash the bananas
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. The bananas should be soft and slightly lumpy.
4. Mix the wet ingredients
Add softened butter, sugar, eggs, and vanilla extract to the mashed bananas. Beat until smooth and creamy using a whisk or electric mixer.
5. Combine wet and dry mixtures
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid over mixing, as this can make the bread dense.
6. Pour and top
Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the remaining shredded coconut on top for a lightly toasted crust.
7. Bake and cool
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.
Why My Recipe Works
My banana and coconut bread recipe works because every ingredient has a purpose that enhances flavor, texture, and moisture.
Ripe bananas bring natural sweetness and softness, while coconut adds richness and a light chew that makes the bread more satisfying.
The balance of dry and wet ingredients keeps it tender without becoming heavy. A touch of baking powder and baking soda ensures a gentle rise, giving the loaf a beautiful golden top.
Using simple steps and everyday ingredients, this banana and coconut bread recipe delivers consistent results that taste fresh, comforting, and delightfully homemade every time.
Serving Suggestions
Banana and coconut bread recipe tastes wonderful served slightly warm or at room temperature. Enjoy a slice plain with a cup of coffee or tea in the morning, or spread a little butter or cream cheese on top for extra richness.
It also pairs beautifully with a drizzle of honey, nut butter, or a spoon of Greek yogurt for a wholesome snack. For a dessert-style treat, serve it with vanilla ice cream or a dusting of powdered sugar.
Toasted slices make an inviting breakfast option, especially when paired with tropical fruits like mango or pineapple.
Health Benefits Of Bananas And Coconut
Bananas and coconut both offer valuable nutrients that make this bread more than just a treat. Bananas are rich in potassium, vitamin B6, and fiber, which help support heart health, aid digestion, and provide steady energy without added fat or cholesterol.
Their natural sugars also give gentle sweetness, reducing the need for excessive refined sugar. Coconut contributes healthy fats, especially medium-chain triglycerides (MCTs), which can boost metabolism and improve brain function.
It also adds fiber and essential minerals like manganese and copper. Together, they create a nourishing combination that supports energy, mood, and overall well-being.
Storing
Banana and coconut bread recipe keeps well when stored properly. Allow the loaf to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container to prevent drying out.
At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate for up to a week, though the texture may become slightly denser.
To keep it for months, slice the bread and freeze individual portions in airtight freezer bags. Thaw slices at room temperature or gently warm them in the oven or toaster before serving to enjoy a soft, fresh taste.
FAQs
Can I use frozen bananas?
Yes! Just make sure to thaw and drain any excess liquid before mashing them.
How can I prevent my bread from being too dry?
Ensure your bananas are very ripe and avoid overbaking. Cover the loaf with foil if it’s browning too quickly.
Can I add chocolate chips?
Absolutely! Chocolate chips add a delicious richness to the bread.
How long will the bread last?
Stored at room temperature, it should last about 4 days. If frozen, it can last up to 3 months.
What’s the best way to reheat banana and coconut bread?
You can reheat individual slices in the microwave for about 15 seconds or toast them lightly in a toaster oven.
Final Thoughts
Banana and coconut bread recipe turns simple ingredients into a delicious and healthy treat that everyone enjoys. Making this recipe brings joy while creating a soft, flavorful loaf that can be shared and savored.
I developed it to offer a quick and easy way to enjoy the natural sweetness of bananas and the gentle taste of coconut. Baking and serving it always feels rewarding and the aroma fills the kitchen with warmth.
Trying this banana and coconut bread recipe encourages enjoying homemade goodness and discovering how satisfying fresh-baked bread can be.
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Banana and Coconut Bread Recipe
Equipment
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- 9×5 inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 3 ripe bananas mashed
- ¾ cup granulated sugar
- 1 cup shredded or flaked coconut plus a little extra for topping
- ½ cup 1 stick softened butter
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat the oven
- Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
Prepare the dry ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Stir in ¾ cup of shredded coconut, keeping some aside for topping.
Mash the bananas
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. The bananas should be soft and slightly lumpy.
Mix the wet ingredients
- Add softened butter, sugar, eggs, and vanilla extract to the mashed bananas. Beat until smooth and creamy using a whisk or electric mixer.
Combine wet and dry mixtures
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid over mixing, as this can make the bread dense.
Pour and top
- Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the remaining shredded coconut on top for a lightly toasted crust.
Bake and cool
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing.