Easy Coconut Banana Bread Recipe

An easy-to-make, quick coconut banana bread that is packed with amazing flavors! This bread is perfect with a cup of coffee in the morning or as a midday snack!

You know we love our banana bread recipes and we know you do, too. And we have all kinds of banana breads here: moist banana bread, classic banana bread, and what I call the best banana bread recipe, if I may. This coconut banana bread is one of our top favorites because of all the flavors!

This post is sponsored by Del Monte Fresh. All opinions are mine. 

Why is this coconut banana bread a winner?

First of all, coconut + banana = perfect match. I mean, a slice of this cake is like biting into tropical goodness, and I know no one that would say no to that.

Second, this homemade banana bread is so easy to make. Mix the dry ingredients, mix the wet ingredients. Mix everything together and let the oven do the rest. Simple, easy, and super delicious. This decadent banana bread is one of my favorites because it also has a to-die-for texture: Soft and fluffy, yet perfect for toasting!

Banana coconut bread ingredients

To make this easy banana bread recipe, you need the regular banana bread ingredients such as bananas, vegetable oil, sugar, sour cream, flour, leavening agents such as baking powder and baking soda and in this quick bread recipe we also have shredded coconut and walnuts for some extra crunch. read more about sweetened shredded coconut vs unsweetened on The Kitchn.

I used Del Monte Fresh bananas to make this homemade banana bread and I let them ripen perfectly because ripe bananas give such perfect flavor to the banana bread. So if you have some ripe bananas sitting on the counter, this is a great way to use them.

How to make coconut banana bread

Preheat you oven to 350F and line a 9×5 loaf pan with parchment paper. In a bowl, mix flour, baking powder, baking soda and salt. Set them aside and in a large bowl mix vegetable oil and sugar, then add in the eggs, sour cream and bananas with a splash of vanilla. Once everything is fully combined, add in the dry ingredients and mix well.

Stir in shredded coconut and walnuts, transfer the batter to the prepared loaf pan and top it with more coconut and walnuts. Bake in the oven for about 50 minutes or until a toothpick inserted in the middle comes out clean.

Can I freeze banana bread?

You sure can. Slice the banana bread and wrap each slice in a plastic wrap and freeze for up to one month. To thaw, place the frozen slices on a plate and let them thaw overnight. You can toast them in a toaster to have a fresh and warm banana bread.

Notes and tips to make coconut banana bread

• Add 1/2 cup semi-sweet chocolate chips for banana coconut chocolate chip bread.
• To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
• As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
• Let the bread cool completely before slicing it so you can have clean slices.
• If you’re allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.

More Recipes:

• Almond Flour Banana Bread
• Banana Bread in A Mug
• Sour Cream Banana Bread

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5 from 5 votes

Easy Coconut Banana Bread

An easy-to-make, quick banana bread that is packed with banana and coconut flavor! This coconut banana bread is perfect with a cup of coffee in the morning or as a midday snack! 

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 465kcal

Author Shadi HasanzadeNemati

Ingredients

• 1 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs room temperature
• 1/2 tsp vanilla extract
• 3 Del Monte Fresh bananas ripened and mashed
• 1/3 cup sour cream
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

Instructions

• Preheat the oven to 350F. Line a 9x5 loaf with parchment paper. 
• In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, whisk together the vegetable oil and granulated sugar for about 2 minutes, until the sugar in completely mixed with the oil. 
• Add in the eggs and whisk well to combine. 
• Add in vanilla, mashed bananas and sour cream. Mix well to combine. 
• Mix in the dry ingredients. Stir until no lumps of flour is visible. 
• Stir in shredded coconut and chopped walnut. Transfer the batter to the prepared 9x5 loaf. 
• Top with more shredded coconut and chopped walnuts. 
• Bake in the oven for about 45 to 55 minutes until a toothpick inserted in the banana bread comes out clean. 
• Let the coconut banana bread cool completely before slicing. 

Notes

• Add 1/2 cup semi-sweet chocolate chips for banana coconut chocolate chip bread.
• To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
• As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
• Let the bread cool completely before slicing it so you can have clean slices.
• If you're allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.

Nutrition

Calories: 465kcal | Carbohydrates: 60g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 46mg | Sodium: 254mg | Potassium: 318mg | Fiber: 3g | Sugar: 33g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg