Pin This coconut banana bread brings a tropical twist to the classic comfort recipe we all love. The addition of shredded coconut creates a perfect texture contrast while enhancing the natural sweetness of ripe bananas. I've been making this recipe for years when I want something that feels both familiar and special at the same time.
This recipe became my signature bake after a trip to Hawaii where I fell in love with tropical flavors. Now whenever friends come over for coffee, they specifically request "that amazing coconut banana bread" you always make.
Ingredients
- Ripe bananas: The riper and browner the better for maximum sweetness and banana flavor
- Lemon juice: Prevents browning and adds a subtle brightness that balances the sweetness
- Room temperature eggs: Creates a better emulsion for a more uniform texture in your bread
- Melted butter: Adds richness and moisture substitute with coconut oil for extra tropical flavor
- Granulated sugar: Provides sweetness and helps with moisture retention and browning
- All purpose flour: The backbone of the bread providing structure use unbleached for best flavor
- Baking soda and powder: The leavening team that ensures proper rise and texture
- Salt: Enhances all flavors especially important to balance the sweetness
- Unsweetened shredded coconut: The star ingredient that adds texture and tropical flavor toast it first for deeper flavor
- Pure vanilla extract: Use real extract not imitation for the best authentic flavor
Instructions
- Prepare Your Equipment:
- Heat your oven to 350°F and prepare your loaf pan by either greasing and flouring it or lining with parchment paper. The parchment creates handles that make removing the bread effortless once baked. Make sure to preheat fully before baking for even cooking.
- Create The Wet Base:
- In a large bowl mash those ripe bananas until smooth but leave a few small chunks for texture. The lemon juice prevents browning and adds brightness. Whisk in the melted butter or coconut oil while still warm which helps dissolve the sugar more effectively. Add eggs one at a time ensuring each is fully incorporated before adding the next. Finally mix in vanilla extract which complements both banana and coconut flavors beautifully.
- Combine Dry Ingredients:
- In a separate bowl whisk together flour baking soda baking powder and salt. Whisking distributes the leavening agents evenly which is crucial for proper rising. Make sure there are no lumps in your dry mixture.
- Gentle Mixing:
- Add the dry ingredients to your wet banana mixture using a folding motion rather than vigorous stirring. Stop mixing as soon as no dry flour is visible. Overmixing develops gluten which results in a tougher less tender bread.
- Add Coconut:
- Gently fold in the shredded coconut ensuring even distribution throughout the batter. This creates pockets of coconut flavor and texture in every bite of the finished bread.
- Bake To Perfection:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 55 minutes until deeply golden. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly cover loosely with foil.
- Proper Cooling:
- Allow the bread to cool in the pan for exactly 10 minutes no longer or it may become soggy. Then transfer to a wire rack to cool completely before slicing. This resting period allows the structure to set properly.
Pin The shredded coconut is truly what makes this recipe special. I discovered this combination when trying to use up some leftover coconut from a holiday baking project. My daughter who normally picks coconut out of everything actually requested seconds and now asks for this specific banana bread version whenever she sees bananas getting spotty on our counter.
Storage Tips
This coconut banana bread stays moist and delicious for days when stored properly. Wrap the completely cooled bread tightly in plastic wrap or place in an airtight container at room temperature for up to 3 days. The flavor actually improves overnight as the coconut and banana notes meld together more deeply.
For longer storage freeze individual slices wrapped in plastic wrap and then placed in a freezer bag. This allows you to thaw only what you need. Frozen slices can be thawed at room temperature for about an hour or gently warmed in the microwave for 20-30 seconds for that freshly baked taste.
Creative Variations
While this coconut banana bread is perfect as written you can easily customize it to suit your preferences. Try adding dark chocolate chips for a decadent twist the slight bitterness pairs beautifully with the sweet banana and coconut. Chopped macadamia nuts bring additional tropical flair and delightful crunch.
For a more indulgent version top the cooled bread with cream cheese frosting and toasted coconut flakes. During summer months add a tablespoon of lime zest to the batter for a coconut lime variation that tastes like vacation.
Serving Suggestions
This versatile bread works for multiple occasions. Serve thick slices slightly warmed with a spread of salted butter for breakfast alongside your morning coffee. For dessert transform it into an elegant treat by toasting slices and topping with vanilla ice cream and a drizzle of caramel sauce.
For brunch gatherings turn this bread into French toast by dipping slices in an egg mixture and cooking until golden on both sides. The coconut exterior caramelizes beautifully creating a crisp contrast to the tender interior.
Health Adaptations
This recipe can be modified to suit various dietary needs without sacrificing flavor. Replace up to half the all purpose flour with whole wheat flour for added fiber and nutrition. Reduce the sugar to 1/2 cup and add 1/4 cup of honey for a more complex sweetness with fewer refined sugars.
For those watching fat intake applesauce can replace half the butter while maintaining moisture. Those following a gluten free diet can substitute a quality cup for cup gluten free flour blend with excellent results just add 1/4 teaspoon of xanthan gum if your blend doesn't already include it.
Pin This bread stays impossibly moist for days thanks to ripe bananas and coconut. It's the perfect treat for breakfast, dessert, or any time you need a taste of the tropics.
Recipe Questions
- → How do I keep banana bread moist?
Use ripe bananas and do not overmix the batter. Let the loaf cool completely before slicing to lock in moisture.
- → Can I use coconut oil instead of butter?
Yes, coconut oil works well and enhances the coconut flavor for a dairy-free variation.
- → What add-ins pair well with this loaf?
Chopped walnuts, pecans, or chocolate chips provide extra flavor and texture variety.
- → Is it possible to freeze banana and coconut bread?
Wrap tightly and freeze for up to three months. Thaw at room temperature before serving.
- → How can I prevent the loaf from sticking to the pan?
Grease and flour the pan or use parchment paper to ensure easy release of the loaf.
- → Can I reduce the sugar?
Yes, you can reduce sugar to suit taste; it may slightly change the texture but will still be delicious.