Another variation to classic banana bread, this coconut banana bread is loaded with coconut flavor and nutty goodness.
If you enjoy coconuts, this coconut banana bread is a recipe you will love! It includes shredded coconut flakes, coconut oil, and coconut milk for lots of delicious coconut flavor! Everything comes together in one bowl in less than 15 minutes!
Just mix all of the dry ingredients together in one bowl and the wet ingredients in another bowl. Then pour the dry into the wet and gently mix everything together. Add in the toppings and you’re ready to bake. Once it’s baked, the top layer has toasted coconut flakes and toasted walnuts that add a nice crunch and warmth!
Additions & Substitutions
Add ins
I added shredded coconut flakes and walnuts. You could also add chocolate chips, raisins, and/or pecans. Additionally, you can toast the nuts and coconut flakes for more flavor!
Substitutions
You can switch out the vanilla extract for coconut extract if you have some. You can also use sweetened coconut milk and sweetened coconut flakes instead of unsweetened. I used unsweetened so that I could have more control of the overall sweetness of the banana bread. You may or may not want to cut down the sugar on the banana bread, depending on your sweetness preference.
More Banana Bread Recipes
- Classic Banana Bread – an easy and beginner friendly recipe for a classic banana bread
- Biscoff Banana Bread – biscoff cookie butter and biscoff cookie crumbs mixed with sweet bananas to create a biscoff banana bread loaf
- Pumpkin Banana Bread – made with a nutty, aromatic, brown butter and topped with a sweet glaze, this pumpkin banana bread is probably the most delicious banana bread variation I’ve made.
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Coconut Banana Bread
Ingredients
- 2 cups (260 g) all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon (optional)
- 2 eggs – room temp
- 1 cup (250 g) mashed bananas (about 3 medium ripe bananas)
- 1.5 tsp vanilla
- 1/2 cup (120 ml) coconut milk – unsweetened
- 1/3 cup (65 ml) coconut oil
- 3/4 cup (160 g) granulated white sugar
- 1/2 cup (30 g) shredded coconut flakes – unsweetened
- 1/2 cup (60 g) chopped walnuts (optional)
Instructions
- Preheat the oven to 350℉ (176℃) and grease a 9 x 5 loaf pan with cooking spray and set it aside.
- In a bowl, whisk together the flour, salt, baking soda, and cinnamon (if using).
- In a separate bowl, add the mashed bananas, eggs, coconut oil, coconut milk, vanilla, and sugar. Whisk until combined.
- Now add the flour mixture into the wet batter and gently fold until no visible streaks of flour remain. Be careful not to over mix.
- Add the shredded coconut flakes and walnuts (if using) and gently mix once again. Optionally, leave some nuts and coconut flakes to sprinkle on top of the bread loaf before baking.
- Pour the batter into the prepared loaf pan, top with some more coconut flakes and nuts, if desired, and bake for about 50-55 minutes, until toothpick inserted in the center comes out clean with just a few moist crumbs. Start checking after 50 minutes and continue checking after every few minutes until it's done.
- When it's done, remove from the oven and let it cool in the pan for about 10 minutes. Once the pan is cool to touch, remove the banana bread and place it on a wire rack to cool completely.
- Then slice, serve, and enjoy!
