A variation to classic banana bread, this coconut banana bread is a delicious combination of bananas and coconut! It’s made with coconut milk, coconut oil, and lots of shredded coconut flakes!
If you love coconut, this coconut banana bread recipe is for you! It combines the sweet and creamy flavor of bananas with the subtly sweet and delicate flavors of coconut to create a moist and delectable coconut banana bread!
To make this recipe, you simply combine all of the wet ingredients in one bowl and the dry ingredients in a separate bowl and then mix them together to create the batter! While it bakes, the shredded coconut on top gets toasted, adding a rich, nutty, caramelized flavor! Once ready, feel free to add any kind of frosting to serve with or just enjoy it on its own!
Things to Note
Even though this coconut banana bread recipe is pretty simple and straight forward, there are a few things to make note of before you get started!
The Coconut Milk
Use unsweetened canned coconut milk for this recipe only! It’s the kind that is commonly used in Thai foods and can be found in the international foods aisle in most grocery stores. Make sure it’s not lite and mix it well before using. Please do not substitute with the coconut milk found in the dairy/refrigerated sections.
The Flour
Please measure the flour correctly. Use a kitchen scale if you have one or the spoon and level method if you don’t. Please do not pack the flour into the measuring cup.
The Coconut Flakes
Shred the coconut flakes into finely small pieces using a food processor. The bigger pieces make the batter a lot thicker and create an unpleasant and chewy texture. Smaller pieces spread throughout the batter more evenly, resulting in better taste and texture!
The Coconut Oil
I used unrefined coconut oil for this recipe. It’s less processed, which means it has a stronger coconut taste and aroma. Refined coconut oil has more of a neutral taste to it, making it less ideal for this coconut banana bread. Measure in liquid form for accuracy.
Variations
Add ins
I only added shredded coconut flakes to my batter but more options include chocolate chips, walnuts, raisins, and/or pecans. You can also toast the nuts and coconut flakes for more intense flavor!
Substitutions
You can switch out the vanilla extract for coconut extract, if you have it, and also use sweetened coconut flakes instead of unsweetened, if you prefer a little extra sweetness.
I hope you enjoy this recipe and would greatly appreciate a rating and review! I would love to hear your feedback and answer any questions you may have! Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials, updates, & more!
Coconut Banana Bread
Ingredients
- 2 cups (250 g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs, room temp
- 1.5 cup (375 g) mashed bananas
- 2 tsp vanilla
- 1/2 cup (120 ml) coconut milk, unsweetened
- 4 tbsp (56 g) unsalted butter, melted
- 3 tbsp (45 ml) coconut oil, melted
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (60 g) brown sugar
- 1 cup (60 g) shredded coconut flakes, unsweetened
Instructions
- Adjust the oven rack to the lower position and preheat the oven to 350℉ (176℃). Grease and line the bottom of 9 x 5 loaf pan with parchment paper or just grease with nonstick spray and set aside.
- In a bowl, whisk together the flour, salt, and baking soda and set aside.
- In a separate bowl, add the mashed bananas, eggs, melted butter, coconut oil, coconut milk, vanilla, brown sugar, and granulated sugar. Whisk until combined. A few chunks of bananas are okay.
- Now add the flour mixture into the wet batter along with the coconut flakes and gently fold until no visible streaks of flour remain. Careful not to over mix.
- Pour the batter into the prepared loaf pan, top with some more coconut flakes and nuts, if desired, and bake on the lower rack for about 55-65 minutes, or until toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Start checking after 55 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 from the pan and and place it on a wire rack to cool completely.
- Then slice, serve, and enjoy!
