Coconut Banana Bread is packed with tropical flavors in a delicious, warm bread.
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I am much more of a cook than a baker, but sometimes I just want to bake something. I want to make something yummy and comforting without thinking too much about a meal and sides.
This Banana Coconut Bread is a perfect example of what I would make in those moments. It is simple to make plus works as breakfast, snack, or even dessert.
The bread is moist and very forgiving. I have never had a loaf not turn out well!
Using Coconut in Coconut Banana Bread
The coconut in this Coconut Banana Bread is noticeable but not overpowering.
If you want it to be even less noticeable without omitting it, reduce to 1/2 cup of coconut instead. But I find that the additions of coconut and the smallest amount of cinnamon just rounds out flavors in a unique way while still feeling like banana bread.
My dad is a big banana bread lover and when he tried this bread, he could taste the warmth of the cinnamon but did not know it was.
And THAT is what you want. Flavors that contribute but are not overpowering.
Coconut Banana Bread
- 1 cup shredded coconut toasted
- 2 cups all purpose flour
- 1/2 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 bananas very ripe, mashed (1.5 cups)
- 6 Tablespoons unsalted butter melted and slightly cooled (3/4 stick)
- 2 large eggs
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup walnuts optional, chopped
- Preheat oven to 350F with the rack in the middle position.
- Toast your coconut if it is not toasted already by spreading it out in a thin layer on a baking sheet and toast in the oven, stirring every couple minutes, until the coconut is starting to turn a light golden brown. Approximately 7-10 minutes.
- While the coconut is toasting, start making the bread. In a large bowl, mix together the flour, sugar, baking soda, salt, and cinnamon.
- In a medium bowl, combine the mashed banana, butter, eggs, yogurt, and vanilla extract.
- Add the coconut and walnuts (if using) to the dry ingredients and stir to combine.
- Generously coat a 9 by 5 inch loaf pan with nonstick spray.
- Gently fold the wet mixture into the dry mixture until it is just combined. Some chunks and streaks is okay, and it will be thick.
- Spread the batter into the loaf pan and smooth the top.
- Bake in the oven at 350F until cooked through, approximately 50-60 minutes. A toothpick or cake pick inserted in the middle should come out with just a few crumbs.
- Remove from oven. Let the bread sit in the pan for 10 minutes, then flip out and let cool on a cooling rack complete, approximately 1 hour.