Banana Bread is by far the best quick bread there is. After making countless amount of different flavored breads, we always go back to banana bread. It’s fast and easy with minimal effort to prepare the batter without a mixer. This Coconut Banana Bread is soft, moist, and has a delightful hint of tropical coconut flavor.
For some more breakfast ideas and snacks inspired by the classic banana bread, check out my Avocado Banana Muffins and Dark Chocolate Banana Muffins. Of course, you can always go with the Classic Banana Bread.
BANANA BREAD
I am a big fan of any recipe that requires minimal efforts. It’s especially nice if I don’t even have to pull out the mixer. Banana bread is just that type of recipe where you don’t need any mixers and the batter is done in 5 minutes.
All you need is some nice, ripe bananas, eggs, butter, sugar, flour, and baking soda. There are many additional flavor ingredients that you can add to the bread for an extra special touch. To my classic bread recipe, I like to add nuts and a touch of cinnamon.
This banana bread recipe has a special tropical touch with some coconut flakes. Coconut can be homemade or store-bought. The difference in flavor will be subtle but do remember that homemade coconut flakes are not sweetened so the taste of coconut will not be as strong when using homemade coconut flakes.
TIPS FOR MAKING BANANA BREAD
When choosing bananas, make sure the outside of bananas is bright yellow with just a few brown areas. There should not be any green areas or the bananas will not ripe enough.
Bananas should be soft enough to easily mash with a fork.
Over-ripe bananas are also fine to use in banana bread, of course.
Mash bananas in a mixing bowl using a fork but leave a few lumps. It will help give banana bread moist texture.
While baking, if you notice that the top is getting dark fast but middle still has quite a bit of baking time, loosely cover the top with aluminum foil. This will keep direct heat off the top of the bread.
Baked banana bread can be stored either on the counter or in the refrigerator. It will last longer in the refrigerator.
For easy, grab-and-go breakfast, slice banana bread and cover each slice in saran wrap. Store wrapped slices in the refrigerator for up to 5 days.
HOW TO MAKE HOMEMADE COCONUT FLAKES:
If you’ve never experimented with making your own coconut flakes, it’s actually quite fun. It does take about 30 minutes to make and coconut flakes can be stored in the refrigerator or frozen.
Homemade coconut flakes are not sweet, so result will taste slightly different from store-bought coconut flakes.
Open the coconut and drain off milk.
Place coconut halves in a baking sheet and bake for 20 minutes at 400°.
Flesh will be easy to peel away from the shell with a butter knife after it’s been baked.
Take coconut flesh out and peel brown skin off of the white flesh with a vegetable peeler.
Use large cheese grater to shave white coconut flesh.
Place coconut flakes in a zip-lock bag, get all the air out, and seal. Store it in the refrigerator for about a week or freeze.
HOW TO FREEZE BANANA BREAD:
Make sure that banana bread is cooled completely before baking.
Bread can be sliced or frozen whole. For quick and sweet breads, I like to place a slice of parchment paper in between each slice to keep them from sticking together.
Place bread in a large zip-lock freezer bags and let the air out. Place the bag in a freezer.
You can also wrap bread in saran wrap first, before placing it into a freezer bag, to ensure that no air gets to the bread.
Defrost the bread on the counter top. Slices of bread will take minutes to defrost.
Some More Quick Bread Recipes:
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Coconut Banana Bread
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup white granulated sugar
- 2 eggs room temperature
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large ripe bananas
- 1 cup coconut flakes packed
- milk enough to cover coconut flakes
Instructions
- Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
- Preheat oven to 350° and grease an 8x4 bread baking dish.
- Mash bananas with a fork in a large mixing bowl.
- Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
- Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
- Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
- Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
- Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.
Notes
Nutrition
Martha Honea says
Lyuba, the bread was really good. A must to soak the coconut and not over bake. I did enjoy the coconut glaze. I made the drizzle by using
1 c powdered sugar, 1/8 c milk (from coconut soak) and 1/2 scant teaspoon coconut extract .
Was really tasty, great bread for year round.
Thanks for the recipe.
LyubaB says
Yum! I will have to give your glaze a try next time I make it! 🙂
Martha says
This bread looks decadent. Think milk soaked coconut should make a difference in moisture of bread. Might add a coconut drizzle. Thanks for recipe.
LyubaB says
I think a coconut drizzle would be so good with it! Let me know how it turns out!
Jackline says
Hello Lyuba!
I have noticed you didn’t mention baking powder in the recipe section. Is it that way or you have forget?
Regards
LyubaB says
This recipe doesn’t call for baking powder just baking soda. I hope you enjoy it!
LE says
Very tasty and easy. I had to cook it quite a bit longer because the middle wouldn’t set, but it turned out great. Thanks!
LyubaB says
Sorry, you had a longer cook time. I am glad you liked it though! Thanks for stopping by to let me know.
Mel says
I had to add 20 minutes and covered with foil so it wouldn’t burn. It turned out perfect!
Jaleesa Moncur says
I added ricardos coconut rum, fresh coconut, homemade coconut milk, and nutmeg. It was delicious.
LyubaB says
Hi Jaleesa,
That sounds so good! So glad you liked it! 🙂
Linda says
U;d I’ve to try that. Doubt you’ll get this 3 years later, but what did you take out in place of the coconut rum?
Karen says
It was delicious, I used store bought sweetened coconut flakes, I didn’t soak them in milk and it came out just fine! I also added about half tsp of cinnamon.
Also I am the queen of mix ins, I like a little something in every single bite…….so I also added chopped walnuts and raisins 👀 I’m that girl sorry lol. (did half cup each)
It was delishhhhhhhhh full of goodness and still wasn’t too sweet shockingly!!!!! I had made up my mind to indulge and enjoy with black coffee if it turned out too sweet but it didn’t!
Thanks for the recipe!!!!!!!!!
LyubaB says
Hi Karen,
I am happy you liked it and were able to make it your own by adding the add-ins! Thanks for stopping by and letting me know. 🙂
Kate hall says
Omg! I just made this and added some mini chocolate chips – hubs said it’s the best banana bread he’s ever had! I concur!!! 💗
LyubaB says
Hi Kate,
Wow! What a nice comment! I am so happy to hear how much you enjoyed my recipe!
Tammie says
It was delicious. My new favorite banana bread recipe. I just used regular bagged coconut and did not soak it in milk and it came out perfect.
LyubaB says
So glad you liked it! 🙂
Kathy says
Sounds great! I’m going to replace half of the vanilla extract with coconut extract. Thanks for the recipe!
LyubaB says
Hi Kathy! That sounds good, I think it will be delicious! 🙂
Lyn says
Your bread looks delicious! I’ll have to try it soon.
LyubaB says
I hope you like it! 🙂