Banana Coconut Bread

Banana bread gets a tropical twist with the addition of coconut in this delicious Banana Coconut Bread.

Banana Coconut Bread

Baking with Bananas

It was a cold, rainy and dreary fall day, a day perfect for baking. I had a situation you may be familiar with – the black banana situation – I call it. There were four black bananas lurking in my freezer, 2 black bananas in my fridge and 2 bananas just on the other side of ripeness in the fruit bowl. So, I was baking something with bananas.

An inspection of my pantry yielded an open bag of shredded coconut, left over from the last time I made California Quinoa Salad with Black Beans. Bananas and coconut are wonderful together, so I could make Banana Coconut Bread – perfect!

Banana Coconut Bread

I love coconut in pretty much anything and it is absolutely wonderful in this Banana Coconut Bread. The hint of almond from the almond extract complements both the banana and the coconut nicely. You can add toasted walnuts and/or chocolate chips to this bread if you like.

The recipe is for one loaf, you can double it to make two, which I often like to do. That way I can make one loaf nut free, for sending in with my son for his snack at school, where snacks need to be nut-free, and the other loaf can have nuts – for my nut-loving husband who loves any kind of baked good with nuts.

Do you have a favorite use for ripe bananas? Let me know in the comments below!

Banana Coconut Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 servings (1 loaf)

Banana Coconut Bread

Banana bread gets a tropical twist with the addition of coconut in this soft, delicious Banana Coconut Bread.


  • 1 ½ cups all-purpose flour
  • ¾ cup shredded sweetened coconut
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup white sugar
  • ½ cup butter, melted
  • 1 cup mashed ripe banana
  • ½ teaspoon almond extract


  1. Preheat oven to 350°F. Lightly grease a 9x5x3 loaf pan.
  2. In a medium bowl, whisk together flour, coconut, baking powder, baking soda and salt.
  3. In another large bowl, whisk eggs until light and frothy. Add sugar and melted butter and whisk well. Add in mashed banana and almond extract and stir with a spoon to combine.
  4. Add flour mixture to egg mixture and stir to combine.
  5. Spoon batter into greased loaf pan. Bake in preheated oven for 60 minutes or until a knife inserted into the middle of the loaf comes out clean.
  6. Cool pan on wire racks for 5 minutes. Remove loaf from pan, place on rack and cool completely.


You can add ½ cup toasted chopped walnuts, and/or ½ cup semi-sweet chocolate chips.

Banana bread gets a tropical twist with the addition of coconut in this delicious Banana Coconut Bread.


  1. Erin says:

    I just made these today and they were so good, my kids almost ate the entire thing! I did make a few modifications, though: I used 1/4 cup brown sugar plus 3/4 white, I added 1 1/4 toasted coconut, and a 1/2 cup mini chocolate chips. I then dosed out 12 mini cupcakes and then poured the rest into a loaf pan. They were awesome!

    • Joy says:

      Hi Erin, I’m so glad to hear that you made this and that you and your kids enjoyed, mini chocolate chips sound like a wonderful addition!

  2. Karren Haller says:

    Hi Joy, your recipe looks great, I have been making a coconut bread for a about a month now, but I am going to try your recipe, mine has yogurt in and I use coconut extract and I like you use more butter. Thanks for sharing on Friday Feature this week!!!

    Wishing you a Happy New Year!!!
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