Coconut Banana Bread

A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.

Total Time: 1 hour 15 minutes

Sometimes a vacation is really, really in order. Like a wonderful trip to Hawaii, for instance {pause for day-dreamy sigh}.

Unfortunately, the times when a vacation is very very much needed often coincide directly with the times in which it’s utterly impossible. This, I think, would be one of those times. So I’ll close my eyes and dream of swaying palm trees, sunlight on my face and sugar-sand beaches.

Then I’ll open my eyes and see my robo-leg broken ankle cast, spots of spit-up all over my front, and pelting rain nailing the dog-paw-printed sliding glass door. And I’ll make some Coconut Banana Bread, cuddle my precious three-month-old, hug my guy, and realize that really, I’m just fine with waiting another few years for our next trip to paradise.

Banana Bread is one of the comfort foods of the baking world. Who doesn’t have memories of Mom serving up a big yummy slab after school? Pretty much everyone loves it, I think. As long as it doesn’t have nuts. Nuts in banana bread are bad. I’ve decreed it so.

But coconut. Coconut is good. This banana bread recipe is a perfectly moist and delicious version, with the added bonus of super-sweet coconut both in the batter and sprinkled over the top.

A tropical twist to help convince me that I like it as much as I like vacation.

Coconut Banana Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.


  • 1 1/2 cups very ripe bananas (about 2 large)
  • 1 1/2 cups brown sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup sour cream
  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 cup sweetened shredded coconut + another 1/2 cup for topping


  1. Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
  2. Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
  3. Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
  4. In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
  5. Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
  6. Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
  7. Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.
Adapted from More from Magnolia
Originally posted on The Hazel Bloom March 24, 2012. Updated and posted on Kitchen Treaty December 10, 2012. More about this

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

18 Responses to “Coconut Banana Bread”

  1. That’s one way to make delicious banana bread even better…add coconut! This looks amazing!!!

  2. As you delicious dessert shows, adding coconut tio banana bread just gives it that extra lift 😀

    Choc Chip Uru
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  3. I just made your banana coconut bread. It is so moist and delicious. I think next time I’m also going to throw in some chocolate chips as well. Thank you!

  4. Oh my – banana bread with my favorite drug, coconut? Looks like I’d kill for a slice 🙂

  5. Hey, if I cannot go to Hawaii nobody else should haha. It would be lovely though because the weather in Calgary sucks this morning. Maybe I will do the same- dream of a sunny place and munch on some coconut bread 🙂

  6. I love coconut and bananas together especially in a bread. I made one a month or so ago. It was very good but yours looks out-of-this-world good!! I’m gonna give this recipe a try soon. Thanks for sharing such a delightful bread!

  7. I love coconut in pretty much any baked good, and it makes so much sense to put it in banana bread! That photo of Hawaii sure looks dreamy, but I would happily content myself with a thick slice of this bread in its place.

  8. Adding coconut- what a great idea! I’ve made a coconut-date-mango bread and that was amazing as well.

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  10. So yummy! I used coconut oil instead and it turned out great!

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  12. I just made this and I can’t wait to try it! It is cooling right now. 🙂

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  15. Hi! This looks really yummy and I was just about to begin baking it, when I noticed that the qty of sour cream is not properly defined. It says « 3/4 »… I’m guessing it’s cup, but could you be kind enough to confirm it please?


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