This moist banana coconut bread is the perfect twist on classic banana bread. It’s soft, tender, and packed with sweet banana flavor, plus a light tropical touch from shredded coconut. Every slice is rich and fluffy, with a golden crust and a moist crumb that stays fresh for days. If you like banana bread but want something a little more special, this recipe is an easy upgrade that tastes like it came from a bakery.
Banana coconut bread is perfect for breakfast, snacks, coffee time, or even dessert. You can serve it plain, spread with butter, or drizzle it with a simple glaze. It also freezes beautifully, making it a great make-ahead treat for busy weeks.
Why You’ll Love Banana Coconut Bread
- Soft and moist texture that stays fresh
- Sweet banana flavor in every bite
- Coconut adds richness and a lightly chewy bite
- Easy one-bowl recipe with simple ingredients
- Perfect for breakfast, snacks, and dessert
Ingredients
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup (115 g) unsalted butter, melted (or neutral oil)
- 3/4 cup (150 g) granulated sugar (or 1/2 cup for less sweet)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk or coconut milk
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional but delicious)
- 3/4 cup shredded coconut (sweetened or unsweetened)
Optional add-ins:
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup chocolate chips
- 1 tsp coconut extract for stronger coconut flavor
- Banana slices or coconut flakes for topping
How to Make Moist Banana Coconut Bread
- Preheat and prepare the pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. - Mix wet ingredients
In a large bowl, whisk mashed bananas, melted butter, sugar, eggs, vanilla, and milk until smooth. - Add dry ingredients
Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Stir gently just until combined. Do not overmix. - Fold in coconut
Fold in shredded coconut (and any optional add-ins like nuts or chocolate chips). - Bake
Pour batter into the loaf pan and smooth the top. Add coconut flakes or banana pieces on top if you want a pretty finish. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine). - Cool and slice
Cool in the pan 10–15 minutes, then lift out and cool completely on a rack before slicing for the best texture.
Tips for the Best Banana Coconut Bread
- Use very ripe bananas (brown spots = more sweetness and flavor).
- Do not overmix the batter or the loaf can turn dense.
- Measure flour correctly to avoid dryness (spoon and level).
- Tent with foil at minute 40–45 if the top browns too quickly.
- Let it cool fully for clean slices and the softest crumb.
Serving Ideas
Banana coconut bread tastes amazing:
- warm with butter
- toasted with honey
- with cream cheese or peanut butter
- drizzled with vanilla glaze
- with coffee, tea, or hot chocolate
For a quick glaze, mix 1 cup powdered sugar with 1–2 tablespoons milk (or coconut milk) and a splash of vanilla, then drizzle over the cooled loaf.
Storage and Freezing
Store wrapped at room temperature for up to 2 days, or refrigerate up to 5 days. For freezing, wrap slices individually and freeze up to 2 months. Thaw at room temperature or warm gently.
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