Why You’ll Love Coconut Banana Bread Recipe

The combination of ripe bananas and coconut flakes gives a rich, tropical flavor that’s both comforting and a little exotic.
It comes together easily—just mix the wet and dry ingredients and bake—ideal for busy mornings or when you crave something home‑baked.
It uses simple pantry ingredients and no special equipment (just a 9×5‑inch loaf pan and your oven).
The texture is wonderfully soft and moist thanks to the bananas and oil, and the coconut adds a pleasant chew and optional crunchy top.
It’s versatile—add-ins like nuts or chocolate chips can be easily incorporated to tailor it to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mashed ripe bananas
Eggs
Vegetable oil (or a neutral‑flavored oil; coconut oil can be used for extra flavor)
Flaked (or shredded) coconut
Granulated sugar
Light brown sugar
All‑purpose flour
Vanilla extract
Ground cinnamon
Baking soda
Baking powder
Salt
Optional: Extra flaked coconut to sprinkle on top before baking

Directions

Preheat your oven to 325 °F (163 °C). Grease a 9×5‑inch loaf pan if needed.
In a large mixing bowl, lightly beat the eggs. Add the mashed bananas and oil, stirring until combined.
Add the coconut flakes into the banana mixture and stir until they are evenly distributed (this helps them absorb moisture).
Add the white sugar and brown sugar to the bowl and stir until fully mixed.
Add the remaining dry ingredients (flour, vanilla extract, cinnamon, baking soda, baking powder, salt) and stir until the batter is smooth and evenly mixed.
Pour the batter into the prepared loaf pan and smooth the top. If using, sprinkle 2 tablespoons of extra flaked coconut on top of the batter for a decorative crunchy coconut topping.
Bake in the preheated oven for 65‑70 minutes (at 325 °F / 163 °C).
When the loaf is done, remove it from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and place it on a cooling rack to cool completely (this may take 1‑2 hours).
Once cooled, slice and serve.

Servings and timing

Serves: about 12 slices.
Prep time: around 10–15 minutes.
Bake time: about 65‑70 minutes.
Total time: around 1 hour 15 minutes (including cooling time).

Variations

Add 1 cup chopped walnuts or pecans to make a coconut banana nut bread.
Add 1 cup semi‑sweet chocolate chips for a chocolate‑coconut banana bread.
Use unsweetened coconut flakes if you prefer a less sweet, more subtle coconut flavor.
Swap the vegetable oil for unrefined coconut oil to intensify the coconut taste (just be sure the oil is melted if solid).
For a glaze topping: After the bread cools, spread a simple banana or vanilla glaze over the top and then sprinkle coconut flakes for extra flair.

Storage/Reheating

Store wrapped in aluminum foil or plastic wrap and placed in an airtight container or resealable bag at room temperature for 1‑2 days (depending on your kitchen’s temperature and humidity).
For longer storage, freeze the loaf. Wrap it tightly, and when ready to eat, thaw at room temperature and warm gently in a low oven or microwave slice by slice.
To reheat a slice, microwave for about 15‑20 seconds or warm in a 325 °F (163 °C) oven for 5‑7 minutes.

FAQs

How ripe should the bananas be?

The bananas should be soft and have many small black spots on the peel. Greenish or firm yellow bananas are too starchy and will yield less banana flavor.

Can I use coconut oil instead of vegetable oil?

Yes — using unrefined coconut oil will add more coconut flavor. If you do, melt it if solid and ensure it is measured properly. A mild vegetable oil is also fine if you prefer a subtler taste.

What size loaf pan should I use?

A standard 9×5‑inch metal loaf pan is recommended. Using a different size may affect bake time and how the loaf rises and bakes.

How can I tell when the bread is done?

Use the toothpick test: insert a skewer into the center — if batter sticks, it needs more time. Alternatively, a bread thermometer should read around 200‑205 °F (93‑96 °C) in the center.

Why did my loaf sink in the middle?

This can happen if the oven wasn’t fully preheated, if too much moisture was in the batter (e.g., too many bananas), or if the pan is smaller than specified which affects the bake structure.

Can I use shredded coconut instead of flaked coconut?

Yes — shredded coconut is simply smaller flakes and works fine in this recipe.

Can I reduce the sugar for a less sweet version?

You can experiment by reducing either the granulated or brown sugar a little, but keep in mind it may affect the bread’s texture and moisture.

Can I make this recipe in a bread machine?

This specific recipe is meant for an oven‑baked loaf and not for a bread machine. A bread machine version would require different settings and possibly modified ingredients.

Will the coconut on top burn?

Possibly — if the top of your oven has a strong heating element, placing the pan too close may cause the coconut flakes to brown or burn. Bake the loaf centrally.

Is this recipe gluten‑free or dairy‑free?

It’s not gluten‑free as it uses all‑purpose flour. However it is dairy‑free (assuming your oil is plant‑based). For gluten‑free, you’d need to substitute a suitable flour blend and perhaps adjust moisture.

Conclusion

This coconut banana bread is a delicious twist on a familiar favorite — moist, flavorful, and easy to make. With the sweet bananas and tropical coconut working together, it hits that comforting yet slightly exotic note. Whether you serve it warm for breakfast, as a snack, or as a simple dessert, it’s versatile and crowd‑friendly. Try one of the variations to tailor it further, and be sure to store or freeze any leftovers so you can enjoy it later.