Name: Recipe "Coconut Banana Bread"
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1.5 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp ground cinnamon; 0.5 tsp kosher salt; 1.333 cup mashed brown bananas; 0.5 cup coconut oil (melted and slightly cooled); 0.75 cup packed light brown sugar; 1 large egg (at room temperature); 1 tsp pure vanilla extract; 0.5 tsp coconut extract; 0.75 cup sweetened coconut flakes (divided); 0.25 cup unsweetened coconut chips

Got extra Bananas on hand? Put it toward Peanut Butter Banana Bread, Banana Bread with a Cinnamon Sugar Topping, Whole Wheat Roasted Banana Bread, and Banana Nut Bread.

Why This Coconut Banana Bread Is So Irresistible

If you love coconut, this coconut banana bread is going to be your new favorite. Made with coconut oil, coconut extract, and two types of coconut, the coconut flavor comes through in every bite. The sweetened flakes inside keep the bread tender, while the unsweetened chips on top toast to a beautiful golden crunch. It’s simple to make and always a hit.

Why You’ll Love This Coconut Banana Bread

The toasted coconut chips on top add an amazing crunchy texture that contrasts with the soft, moist crumb.
Coconut oil replaces butter, making the bread extra moist and giving it a subtle tropical flavor.
Using both sweetened coconut flakes inside and unsweetened chips on top gives you two different coconut experiences in one loaf.

Key Ingredients for the Best Coconut Banana Bread

Bananas: Use bananas that are mostly brown with lots of speckles. They mash easily and provide natural sweetness and moisture. Overripe bananas are essential for a moist banana bread.
Coconut oil: Melt the coconut oil and let it cool to room temperature before mixing. This ensures it blends smoothly with the other wet ingredients without solidifying.
Coconut extract: Found in the spice aisle, this boosts the coconut flavor significantly. Don’t skip it, it makes the bread taste intensely coconutty.
Two types of coconut: Sweetened flaked coconut goes inside the batter for sweetness and texture. Unsweetened coconut chips go on top for a toasty, crunchy finish.

Kitchen Tools for Coconut Banana Bread

9×5-inch loaf pan
Mixing bowls (medium and large)
Whisk
Fork for mashing bananas
Wire cooling rack
Aluminum foil for tenting if needed

Tips for Making Moist Coconut Banana Bread Every Time

Start with very ripe bananas, the browner the better. Mash them with a fork until smooth, then stir in the melted coconut oil that has cooled slightly. Make sure your egg is at room temperature so it incorporates easily. When you add the dry ingredients, stir just until combined; overmixing can make the bread tough. Bake at 350°F and check around 50 minutes, though my loaf usually takes 60 to 65. If the coconut on top browns too quickly, loosely tent the pan with foil for the rest of the baking time.

Expert Tips for Maximum Coconut Flavor

Don’t skip the coconut extract, it’s the secret to an intense coconut taste. Also, measure your coconut oil while solid, then melt it; that way you get the right amount. The unsweetened coconut chips on top will toast during baking, but keep an eye on them. If they start to burn before the bread is done, tent with foil. For an even toastier flavor, you can toast the chips in a dry skillet for a minute or two before sprinkling, but it’s not necessary.

Choosing the Perfect Bananas for Banana Bread

Ripe bananas are the foundation of any good banana bread. Look for bananas with deep yellow skins covered in brown spots, or even fully brown skins. They should feel soft but not mushy. If your bananas aren’t ripe enough, place them on a baking sheet in a 300°F oven for 15 minutes; they’ll soften and sweeten quickly. Let them cool before mashing.

Easy Variations for This Coconut Banana Bread

If you want to change things up, fold in 1/2 cup of semisweet chocolate chips for a chocolate-coconut combo. Chopped walnuts or pecans add a nice crunch and pair well with the coconut flavor. For a tropical twist, stir in 1/4 cup of dried pineapple bits. You can also bake this batter as muffins, divide among 12 muffin cups and bake at 350°F for 18 to 22 minutes.

How to Serve Coconut Banana Bread

This bread is delicious on its own, but a thin spread of salted butter or cream cheese takes it over the top. Serve it warm with a cup of coffee or tea for breakfast or brunch. It also pairs nicely with a side of fresh fruit or a dollop of yogurt for a light snack.

How to Store Leftover Coconut Banana Bread

Wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 3 days. The moisture from the bananas and coconut oil helps keep it soft. If you live in a humid climate, you can refrigerate it to extend freshness by a day or two, but bring it to room temperature before serving for the best texture.

Can You Freeze Coconut Banana Bread?

Yes, this bread freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. Freeze for up to 1 month. When you’re ready to eat, thaw the loaf on the counter for a few hours before slicing. For a quicker option, slice the bread before freezing and thaw individual pieces.

Best Ways to Reheat Coconut Banana Bread

To bring back that fresh-from-the-oven warmth, pop a slice in the microwave for 15 to 20 seconds. If you want the coconut topping to stay crunchy, reheat slices in a 300°F oven for about 10 minutes. Avoid overheating or the bread can dry out.

Coconut Banana Bread FAQ

Can I use melted butter instead of coconut oil?

Yes, you can substitute an equal amount of melted butter for the coconut oil. The bread will still be moist, but it will lose the coconut flavor and be less tropical.

What if I don’t have coconut extract?

You can omit it, but the coconut flavor will be much milder. Alternatively, add an extra 1/2 teaspoon of vanilla extract for more depth.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden and the coconut nicely toasted.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture may be slightly more delicate, but it works.

Recipe

Coconut Banana Bread

Coconut lovers will go crazy for this moist coconut banana bread!

mediumVegetarian

10 min

Prep Time

1 hr

Cook Time

1 hr 10 min

Total Time

Servings

Breakfast

Course

American

Cuisine

430 kcal

Calories

Ingredients

Servings

1.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp ground cinnamon
0.5 tsp kosher salt
1.333 cup mashed brown bananas
0.5 cup coconut oil, melted and slightly cooled

0.75 cup packed light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
0.5 tsp coconut extract
0.75 cup sweetened coconut flakes, divided
0.25 cup unsweetened coconut chips

Instructions

1
Heat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and set aside.
2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3
In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Stir in the brown sugar, egg, vanilla extract, and coconut extract. Stir until smooth.

4
Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in 1/2 cup of the sweetened coconut flakes.
5
Pour batter into prepared pan. Sprinkle with remaining sweetened coconut and the coconut chips. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the coconut starts to brown too quickly, drape the pan loosely with a piece of aluminum foil and finish baking. My bread takes 60 to 65 minutes, but check at 50 to be safe.
6
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. If some of the coconut falls off, that is ok. Place it back on top of the loaf. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Nutrition (per serving)

430kcal

Calorie breakdown

Protein4%20 kcal

Fat35%157 kcal

Carbohydrates61%274 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1318 kcal

baking sodaLeavening agents, baking soda0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

kosher saltSalt, table0 kcal

mashed brown bananasBananas, dehydrated, or banana powder1107 kcal

coconut oilOil, coconut1000 kcal

packed light brown sugarSugars, brown684 kcal

large eggEgg, whole, raw, fresh1 kcal

pure vanilla extractVanilla extract14 kcal

coconut extractNuts, coconut meat, raw9 kcal

sweetened coconut flakesNuts, coconut meat, dried (desiccated), sweetened, flaked, canned797 kcal

unsweetened coconut chipsNuts, coconut meat, raw212 kcal

Serving size ≈ 103 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: coconut, Oven Baked, vegetarian

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