Coconut Banana Bread Recipe

All-purpose flour: The main base for the bread that gives it structure.

Sugar: Adds sweetness to balance the flavors.

Baking soda: Helps the bread rise and become fluffy.

Salt: Enhances the overall taste.

Butter: Adds richness and moisture when melted.

Eggs: Bind the ingredients together and add texture.

Bananas: Provide natural sweetness and moisture; ripe bananas work best.

Vanilla extract: Adds a warm, sweet flavor.

Shredded coconut: Gives a tropical twist and a bit of chewiness.

One of the most important steps in this Coconut Banana Bread Recipe is mixing the wet and dry ingredients just until they come together. This means you don’t want to stir too much or too hard. Here’s how to do it:

1. After you’ve combined the melted butter, eggs, mashed bananas, and vanilla extract in one bowl, and whisked the flour, sugar, baking soda, and salt in another, pour the wet mixture into the dry ingredients.
2. Use a big spoon or spatula to gently fold the two mixtures together. Folding means scooping from the bottom and turning the batter over, rather than stirring in circles.
3. Stop mixing as soon as you don’t see any more dry flour. It’s okay if the batter looks a little lumpy or uneven—that’s normal!

Why does this matter? If you mix too much, the bread can turn out tough or dense instead of soft and fluffy. Overmixing develops the gluten in the flour too much, which makes the texture less tender. So, being gentle helps keep your banana bread light and moist.

When I first tried this recipe, I kept stirring like I was making pancake batter, and my bread was a bit chewy. After I learned to fold gently, the texture was way better! Also, folding in the shredded coconut at the end makes sure it’s spread evenly without breaking down the coconut pieces.

So, take your time with this step and don’t worry about a few lumps. Your loaf will thank you!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce the amount to ¾ cup as it is sweeter than sugar.

• baking soda - Substitute with baking powder: Use 4 teaspoons of baking powder to replace 1 teaspoon of baking soda, but note that this may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and may add a slightly different flavor profile.

• butter - Substitute with coconut oil: Coconut oil complements the coconut flavor and provides a similar fat content, though it may make the bread slightly denser.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. This is a good vegan alternative that adds fiber.

• bananas - Substitute with applesauce: Use 1 cup of applesauce to replace the mashed bananas. This will add moisture and sweetness, though the flavor will be different.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that pairs well with coconut.

• shredded coconut - Substitute with chopped nuts: Chopped nuts like walnuts or pecans add a different texture and flavor, though they will change the overall taste of the bread.

• Allow the coconut banana bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness. Store at room temperature for up to 3 days.

• If you prefer to refrigerate, wrap the bread in plastic wrap and then in aluminum foil to prevent it from drying out. Store it in the refrigerator for up to 1 week.

• To freeze, first wrap the coconut banana bread tightly in plastic wrap. Then, wrap it again in aluminum foil or place it in a freezer-safe ziplock bag. Label with the date and freeze for up to 3 months.

• For individual servings, slice the bread before freezing. Wrap each slice in plastic wrap and place them in a single layer on a baking sheet. Once frozen, transfer the slices to a freezer-safe bag or container. This allows you to thaw only the amount you need.

• When ready to enjoy, thaw the bread at room temperature for a few hours or overnight in the refrigerator. For a quick thaw, microwave individual slices on a low setting for 20-30 seconds.

• To refresh the coconut banana bread, warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its fresh-baked texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the coconut banana bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Slice the banana bread and place individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice, checking frequently to avoid overheating.

• For a crispy exterior, use a toaster oven. Set it to 350°F (175°C) and place slices of coconut banana bread directly on the rack or on a baking sheet. Toast for 5-7 minutes, or until the edges are slightly crispy and the inside is warm.

• If you have a steamer, wrap the banana bread slices in parchment paper or a clean kitchen towel. Steam for about 5 minutes, or until the bread is heated through. This method keeps the bread moist and soft.

• For a quick stovetop method, heat a non-stick skillet over medium-low heat. Place slices of coconut banana bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give a slightly toasted exterior while keeping the inside soft.

• Oven: Preheat to 350°F (175°C) to bake the bread.

• Loaf pan: Grease this to hold the batter while baking.

• Mixing bowl: Use one for dry ingredients and another for wet ingredients.

• Whisk: Combine the dry ingredients thoroughly.

• Spatula: Fold in the shredded coconut and mix the batter.

• Measuring cups: Measure out the flour, sugar, and shredded coconut.

• Measuring spoons: Measure the baking soda, salt, and vanilla extract.

• Fork: Mash the bananas until smooth.

• Toothpick: Check if the bread is fully baked by inserting it into the center.

• Wire rack: Cool the bread completely after baking.

• Cooling rack: Transfer the bread here after it cools in the pan for 10 minutes.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Use a food processor: Quickly mash bananas using a food processor to save time.

Melt butter in microwave: Melt butter in the microwave for a faster alternative to stovetop melting.

One-bowl method: Combine wet and dry ingredients in one bowl to reduce cleanup time.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.

Line loaf pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.