Banana Bread with Coconut and Pecans

Banana coconut bread 4a

Banana and coconut are a natural combination and this delicious quick bread is a great way to enjoy them. It’s also easy to make…you can throw the ingredients together in twenty minutes, then just let the oven do its work. Enjoy it warm right out of the oven or toasted for breakfast the next day.

Banana coconut bread 7a

Banana coconut bread 6a

Banana coconut bread 2a

Banana coconut bread 5a

Banana Bread with Coconut & Pecans

Print Recipe
Servings: One 9x5-inch loaf
Total Time: 1 Hour 30 Minutes

Ingredients

  • 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1 stick (1/2 cup) unsalted butter, melted
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup pecans, toasted and chopped (see note below)

Instructions

  1. Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
  4. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
  5. Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in 350-degree oven for 4-5 minutes.

 

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  • One can never try too many banana bread recipes! Especially recipes that improve a they sit–those are gems. Bookmarking this one now. Happy New Year, Jenn!

  • Chris

    This is absolutely delish. Another winner Jen! I didn’t have unsweetened coconut, but I just omitted the 2 tbs of sugar, and added my sweetened with wonderful results! :-)

    The difficulty will be sticking to just ONE piece, even fresh out of the oven. The coconut and banana are a wonderful complimentary combo -

  • alice

    wow. fantastic banana bread recipe. I always freeze my overripe bananas and make bread or muffins. this recipe is a keeper. I am truly enjoying your recipes, have made several of them already.

  • Dawn

    Oh my word! This is so good. It just got done literally 10 minutes ago and I had to try it 5 minutes after it came out of the oven. I did not have unsweetened coconut so I also omitted the 2 tbsp of sugar like the one poster above me.

  • I had to search forever to find this recipe. I’d remembered seeing it, but never bookmarked it. So worth the search.

  • Thanks for the post, I want to try this recipe this weekend.

  • ritu

    can we use whole wheat or spelt flour instead of all purpose flour ?

  • m duncan

    loved this bread! the addition of coconut subtley enhances the banana flavor for a fruitier tasting banana bread. yum!

  • Michelle

    This is our favorite ” go to ” banana bread recipe….thank you for sharing!

  • This is an awesome recipe! I first made muffins thinking it would help control how much I ate! Ha! Ha! These are so good & moist!! Luv, luv luv them!!

  • Cassie

    Thank you, Thank you, Thank you! My grandmother is barely eating now a days but has been asking for banana bread for days now – this looks brilliant!

  • Jackie Gaskins

    Love the addition of coconut. I buy a cookie with pecans and coconut that is to die for. Looking forward to this recipe.

  • Sri

    I made this last week to take to a play date. Everyone loved it! I also substituted sweetened coconut and omitted the sugar as that’s what I had on hand. This is going to be my favorite banana bread recipe from now on.

  • Angela

    This recipe looks delicious! We love coconut at my house. I bought some overripe bananas the other day, but my hubby ate them already. I’ll have to try it next week.

  • Cathy OConnell

    I have made this several times, but used the regular coconut it my local grocery store. Tastes great. Next time I get to Whole Foods (not too often), I will pick up the unsweetened coconut and try it. Freezes well.

  • jacquie

    i do love banana bread but have never thought about adding coconut to it but that certainly does look delicious. i look forward to trying it.

  • Adrian

    The coconut and pecans take regular banana bread to a whole new level – it makes a wonderful dessert with coffee or a quick breakfast. I especially liked it toasted with peanut butter.

  • susan

    I always save old bananas in the freezer to make banana bread and this recipe looks like a delicious addition to my same old same old recipe. I cannot wait to try it this weekend.

  • Patty Jensen

    Love the idea of toasting each slice before tasting. I am going to give this a try tonight. Thanks! Also, am so excited about the Boos cutting board giveaway.

  • Kathryn Reitman

    OOOH! I am on such a coconut kick right now….this sounds amazing!

  • kathy

    i love the addition of the coconut. my son doesn’t like nuts in his banana bread so I made some with and some without and everyone loved it!

  • Helen

    Love how the coconut makes the banana bread a bit more special… yum!

  • Donna

    I have 8 mini loaves of this now baking. I think it will be delicious. I didn’t notice until too late that the coconut is unsweetened, so I just used the sweetened coconut that I had on hand. We’ll see how that turns out! I doubled the recipe, so you can tell I was pretty confident that it will be wonderful.

  • Roberta

    I ate way too many pieces of banana bread when I was a kid. It’s a favorite all across America so I had to give in and bake another. I wanted something different and not so “bananaish” so I tried this recipe. It’s different and I am so happy to say I like banana bread again! The coconut and pecans give it that extra “something” that brought me back to the world of banana bread!! Thanks for the recipe!!

  • Amy Simonson

    I made this for my MOPS (Mothers of Preschoolers) group last week. It was a total hit! I must have given your website to at least 20 moms! My 5 year old wants me to make it every day! :)

  • Karen

    I made this banana bread and the coconut really takes it up a notch. It is great sliced and toasted even days after making it (if it last that long). It is very easy to whip up and I always have the ingredients on hand. Thank you!

  • Jennifer Marcus

    Thank you for providing some variation to the traditional banana bread. Theaddition of coconut and pecan really enhance this bread.

  • Kelly

    I really loved this as a change from my usual banana bread. I used half white & half whole wheat flours and it was delicious. Very, very moist. I also had to use sweetened coconut since its what I had on-hand, so I reduced the sugar a little. Turned out perfectly. Had no nuts in the pantry, but I didn’t miss them at all. This recipe is a keeper!

  • Connie

    Great as it is,but I bet a little pineapple would be great in this bread too!

  • This is a GREAT recipe for banana bread. I don’t like many, I can always taste the four and/or just in general lacks flavor or is way too dense. This is PERFECT. Its dense but still soft and moist. I used sweetened coconut (it was what I had). I also used toasted walnuts instead of pecans (didnt have pecans). I’ve got this recipe and will use it from now on when making banana bread. WONDERFUL, THANK YOU!!!

  • Leslie

    It was wonderful. I tried to use a bundt pan, didn’t rise, but still good. Toasted the coconut and walnuts. Used sweetened coconut and deleted the sugar, used salted butter and deleted the salt. Husband loved it. Thanks.

  • Thea

    This recipe is SO GOOD. I added 1/4 cup of chocolate chips and made muffins instead of the loaf. The coconut makes it nice and crispy on the outside and soft and fluffy on the inside!!! SO GOOD.

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