Easy Coconut Banana Bread: Indulgent Recipe with a Tropical Flair
This Easy Coconut Banana Bread is ultra-moist, naturally sweet, and packed with tropical flavor from shredded coconut and ripe bananas. Perfect for breakfast, snacks, or dessert, this one-bowl recipe comes together in minutes!
Equipment
- 1 Large mixing bowl For combining ingredients
- 1 Whisk To mix the wet ingredients
- 1 Spatula For folding in dry ingredients
- 1 9x5-inch loaf pan Greased for easy removal
- 1 Cooling rack To cool the bread evenly
Ingredients
- 2 large ripe bananas mashed
- 2 cups all-purpose flour sifted
- 3/4 cup granulated sugar or coconut sugar
- 1/2 cup shredded coconut unsweetened
- 1/2 cup melted butter or coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract enhances flavor
- 1 tsp baking soda helps it rise
- 1/2 tsp salt balances sweetness
- 1/2 cup milk dairy or non-dairy
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash Bananas:
- In a large bowl, mash the ripe bananas until smooth.
- Mix Wet Ingredients:
- Add melted butter, sugar, eggs, vanilla extract, and milk. Whisk until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, shredded coconut, baking soda, and salt.
- Fold & Pour:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake:
- Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
✅ Store at room temperature in an airtight container for up to 4 days.
✅ Refrigerate for up to 1 week for extra freshness.
✅ Freeze for up to 3 months; wrap slices individually for easy thawing.
✅ Refrigerate for up to 1 week for extra freshness.
✅ Freeze for up to 3 months; wrap slices individually for easy thawing.