Coconut Banana Bread is my new favorite banana bread! Adding coconut gives it that tropical twist and takes it to a whole new level of yumminess! This quick bread is golden brown on the top and is super moist and flavorful on the inside!
One time when I was a kid my family visited a couple elderly friends of ours. They had a dish of candy on the end table, of course I wanted one.
I politely sat there and eyed the candies until I couldn’t help myself. I blurted out, “Can I please have one of those?” My dad was horrified that I would ask our friends if I could have a candy.
The candy was theirs and I quickly remembered what I already know…you don’t ask people if you can have something that belongs to them. Let’s just say I got in trouble. Okay, it was big trouble and I never asked for anything again!
Fast forward to a few years ago when I went to visit my friend, Andra. Her house smelled amazing and she was just taking a couple loaves of Coconut Banana Bread out of the oven! Holy cow did I ever want her to share a slice of that warm bread with me!
Of course I didn’t ask her and I hope I didn’t sit there obviously eying the bread. She must have read my mind, or maybe it’s just because she’s super nice, either way she offered me a slice of bread!
Lucky me! That bread was amazing and I don’t even like bananas!
What I’m loving about Coconut Banana Bread!
- Quick breads are, well quick to make!
- The coconut really does add a new flavor to ordinary banana bread
- This banana bread recipe is moist yet not overly heavy
- Slather it with butter and it’s perfect for breakfast or an afterschool snack.
- Don’t fill the pans too full
- Make sure your leavening ingredients haven’t expired
- Measure the wet ingredients (for example measure your bananas and don’t just guess on how many to use)
- Reduce the temperature by 25 degrees if you are using a glass bread pan.
- Be careful not to overmix ingredients
- Bake quick breads immediately after they’ve been mixed.
- Use a toothpick to test for doneness
- Let rest in the pan for 10 minutes before turning to a wire rack to completely cool.
Why is there a crack on the top of my quick bread?
- A crack along the top of the quick bread is a good thing!
- It’s where the steam escapes from the bread as it’s baking
Here are some of my other favorite recipes for using overripe bananas.
- Strawberry Banana Bread
- Chubby Hubby Muffins
- Chocolate Chocolate Chip Muffins
- Healthy Chocolate Chip Banana Cookies
- Sunshine Smoothies
- Banana Pancakes
- Cinnamon Banana Bars with Cinnamon Cream Cheese Frosting
What are the best banana bread add ins?
- Chocolate Chips
- Peanut Butter Chips
- Toffee Chips
- Dried fruit
- Chopped Nuts
I happen to love the addition of coconut, some of my boys won’t touch any food that contains coconut even though they’ve never tried it! There’s an easy fix to this problem. Pour half of the batter to one bread pan. Mix coconut into the remaining batter then put it in the pan. Problem solved. Coconut Banana Bread for me. No Coconut Banana Bread for them!
Add Coconut Banana Bread to your list of recipes to make when you have extra overripe bananas!
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- 1 c. melted butter
- 2 c. sugar
- 3 eggs
- 1 T. vanilla
- 2¼ c. mashed bananas
- 4 c. flour
- 1 T. baking powder
- 1½ tsp. baking soda
- 1½ tsp. salt
- 1½ c. chopped nuts, optional
- 1 c. shredded coconut, optional
- Preheat oven to 350 degrees. Grease 2 loaf pans
- Whip butter, sugar, eggs, and vanilla until smooth.
- Add dry ingredients. Stir just until combined.
- Stir in nuts and coconut.
- Divide batter between two bread pans.
- Bake for 30-40 minutes depending on the shape of your bread pans and how full they are filled.