Coconut Banana Bread

Coconut Banana Bread made with ripe bananas and shredded coconut. This easy recipe creates a soft, moist loaf with a hint of tropical sweetness — perfect for breakfast, snacks, or dessert.

I bought a bag of shredded coconut last summer for making some tropical-themed dessert for a backyard barbecue. I used maybe a quarter cup of it, then shoved the rest in the back of my pantry where it sat for months, occasionally falling out whenever I reached for something else and reminding me of its existence. Every time I saw it, I’d think “I should use that” and then promptly forget about it again.

Then one Saturday morning, that bag of coconut fell out of the pantry and landed right on my foot while I was getting flour for banana bread. I stood there looking at it, then at my brown bananas on the counter, and had one of those moments where the universe seems to be sending you a very unsubtle message. Coconut and banana are a classic combination in so many desserts – why had I never thought to put them together in banana bread?

I’ll admit, I was a little nervous about it. My family is used to my regular banana bread, and I wasn’t sure how they’d feel about coconut suddenly appearing in their breakfast. My husband has always been weird about coconut texture, claiming it’s too chewy or something, so I was half expecting him to veto the whole idea.

But I decided to go for it anyway. I mixed up my standard banana bread batter with mashed bananas, butter, sugar, and eggs, then stirred in a generous amount of that shredded coconut. The batter looked different – flecked with white shreds – but it smelled amazing, like vacation in a bowl. For good measure, I sprinkled some extra coconut on top before baking, figuring if I was doing this, I might as well commit.

As it baked, my kitchen filled with the most incredible tropical aroma. It was like regular banana bread decided to go on a beach vacation. When I pulled it out, that coconut topping had toasted to this beautiful golden brown that looked almost professional, and I started feeling pretty good about my accidental inspiration.

The real test came at the breakfast table. I served slices without mentioning the coconut addition, curious to see if anyone would notice. My daughter took a bite and immediately said, “Mom, this tastes different – in a really good way!” My son asked what I’d added that made it taste “fancy,” and even my coconut-skeptical husband finished his slice and reached for another without complaint.

The coconut added this subtle tropical sweetness and gave the banana bread a more interesting texture without being overwhelming or weird. It wasn’t too chewy like my husband had feared – it actually made the whole loaf more moist and tender. By afternoon, we’d eaten half the loaf, and my family was asking when I’d make it again.

What Is Coconut Banana Bread?

Coconut Banana Bread is my tropical twist on classic banana bread. It starts with the same soft, sweet batter I’ve always made, but with shredded coconut mixed in for a light, nutty sweetness and a bit of texture. The coconut makes the loaf extra moist and gives it a beautiful golden top as it bakes. I love how the smell fills the kitchen — warm, sweet, and a little like vacation. It’s simple to make, but feels special, the kind of bread that makes everyone ask what’s different after the first bite.

Why You’ll Love This Coconut Banana Bread

What I love about this Coconut Banana Bread is how it turns something familiar into something new. The coconut adds a gentle sweetness and makes each bite a little more interesting without changing what I already love about banana bread. It stays soft for days, and the toasted coconut on top gives it a lovely texture and look. I like that it feels a bit tropical but still easy enough to bake on a quiet morning. Every slice reminds me that simple changes can make an old recipe feel exciting again.

Ingredients for Coconut Banana Bread

• All-purpose flour – gives the bread structure while keeping it soft.

• Baking powder – helps the loaf rise nicely in the oven.

• Salt – balances the sweetness and brings out the flavors.

• Shredded coconut – adds a light tropical flavor and soft texture.

• Butter – makes the bread moist and rich.

• Granulated sugar – sweetens the loaf and helps it brown beautifully.

• Eggs – hold the batter together and add richness.

• Ripe bananas – give natural sweetness and a tender crumb.

• Vanilla extract – adds a warm, sweet aroma.

• Extra coconut (for topping) – toasts as it bakes, adding a golden finish.

Kitchen Equipment Needed

• Large mixing bowl – for combining all the wet ingredients and mashed bananas.

• Medium bowl – to whisk together the dry ingredients like flour and coconut.

• Stand mixer or hand mixer – to cream the butter and sugar until light and smooth.

• Measuring cups and spoons – to keep every ingredient balanced and accurate.

• Spatula – for folding the dry ingredients gently into the wet batter.

• 9×5-inch loaf pan – the perfect size for baking the bread evenly.

• Parchment paper or nonstick spray – to make removing the loaf easy after baking.

• Cooling rack – lets the bread cool completely while keeping the crust just right.

What to Serve with Coconut Banana Bread

I like serving Coconut Banana Bread with a cup of coffee or hot tea in the morning. The sweetness pairs perfectly with something simple to drink. Sometimes I spread a little butter or drizzle honey on a warm slice when I want something extra. For a weekend brunch, I serve it with fresh pineapple or mango on the side, and it feels like a little taste of summer. It also makes a nice dessert after dinner, especially when slightly toasted. However I serve it, this bread always brings a bit of tropical flavor to the table.

How to Store Coconut Banana Bread

I make sure my Coconut Banana Bread cools completely before storing it so it stays soft and moist. Once it reaches room temperature, I wrap it tightly in plastic wrap or place it in an airtight container on the counter for up to three days. If I want it to last longer, I store it in the fridge where it stays fresh for about a week. For even longer storage, I slice and freeze it in individual portions. A quick warm-up in the microwave brings back that fresh-baked taste and keeps the coconut flavor just as lovely.

Frequently Asked Questions

1. Can I use sweetened or unsweetened shredded coconut?

You can use either one. Sweetened coconut makes the bread a little richer, while unsweetened keeps it more balanced—both taste delicious.

2. Can I add other mix-ins to this recipe?

3. Can I use coconut milk instead of regular milk?

Absolutely. Coconut milk adds extra richness and a stronger coconut taste, making the bread even more moist and flavorful.

4. What kind of bananas work best?

Very ripe bananas with brown spots are perfect. They blend easily and give the bread its sweet, tender texture.