Banana Bread with Coconut and Pecans

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Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Banana Bread with Coconut and Pecans

Banana and coconut are a natural combination and this quick bread is a great way to enjoy them. Like most banana breads, it’s easy to throw together: you can whip up the batter in twenty minutes, and then just let the oven do its work. Enjoy warm out of the oven or toasted for breakfast the next day.

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Banana Bread with Coconut & Pecans

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Servings: One 9 x 5-inch loaf
Total Time: 1 Hour 30 Minutes


  • 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)


  1. Preheat the oven to 350 F. 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 a 350°F oven for about 5 minutes, or until fragrant.
  6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

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  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 282
  • Fat: 14 g
  • Saturated fat: 7 g
  • Carbohydrates: 37 g
  • Sugar: 19 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 109 mg
  • Cholesterol: 51 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • The recipe is delicious! I added a bit extra toasted coconut flakes walnut and pecans, so I decided to add 1/4 cup of milk and it came out perfect! It was nice and moist and exactly the way I like it. Thank you for the recipe.

    • — Sandra in Jackson, NJ on September 13, 2021
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  • Like the rest of the world, I have been making lots of different banana breads, muffins, etc the past year and a half. This is a delicious recipe and a keeper! I decided to take a little inspiration from seven layer bars and add butterscotch and dark chocolate chips to this recipe. YUM!

    • — Tiffany on August 29, 2021
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  • Best banana bread EVER! I didn’t change a thing, except I may have over-filled the coconut while measuring a tad…but not enough to note. This is definitely a keeper and one that I will be proud to share in gift baskets!

    • — Rita on August 23, 2021
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  • I made this recipe, instead of banana bread I made banana muffins. Like another viewer I added 1/4 teaspoon of cinnamon. Baked for 25 minutes at 350.
    They were delicious!!!!!
    I like to put the muffins in a freezer bag for my hubby. He likes to pop one out in the morning for breakfast.

    • — Bev Scheer on August 21, 2021
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  • Excellent recipe! Moist and flavorful. Will definitely make again!

    • — Robin Nourie on August 18, 2021
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  • My first batch of this banana bread looked just like the online picture and the taste was fabulous. I used walnuts instead of pecans and it was just delicious. The coconut was moist and the texture was perfect! Love, love, love this recipe and will make this again.

    • — Carolyn on August 12, 2021
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  • I made this recipe into 12 muffins today because I didn’t want to use my large oven…baked 1/2 dozen at a time and they turned out just fine from my toaster oven…Thanks again for this wonderful recipe

    • — Lois on July 27, 2021
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  • Had numerous bananas, enough for two cups. Doubled the recipe, and my only addition was a bout a 1/2 tsp of cinnamon. DELISH!

    • — ASTRID STEVENS on June 19, 2021
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  • I just made this followed your recipe exactly and it turned out perfect! Thank you for sharing it!

    • — Mike on June 7, 2021
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  • I just made this and it was delicious! Moist, light, and just the right amount of sweetness. I’ll be making it again for sure. Sometimes my banana breads are darker in colour and gummy. This one was perfect.

    • — Elaine on April 28, 2021
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  • Very dry. Couldn’t taste the coconut at all. Recipe not a keeper for me.

    • — Holly Johnson on April 27, 2021
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  • Delicious!! I subbed 3/4 cup of semisweet chocolate chips for the pecans but followed rest of the recipe to the letter. It went fast! Thank you for the recipe.

    • — Greg on April 24, 2021
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    • Made two loaves today and it’s delicious! Didn’t change a thing. My husband and I say it’s definitely a keeper. Thank you Jenn!

      • — Brenda Lantz on August 8, 2021
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  • I made four loaves of this bread. I did not alter the recipe at all. They were all beautiful and delicious. Also froze nicely!

    • — Pat S on April 7, 2021
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  • I made this today and it tastes wonderful. I used 2/3 cup sugar and it’s perfect

    • — Lois on March 27, 2021
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  • THIS is our favorite banana bread of all time! The coconut and toasted pecans really make this special. The first time I made it, my spouse said “You can make that again, please.” Thank you for the wonderful, simple recipe. It is now our go to when we have over-ripe bananas.

    Side note: I’ve just made two batches, one full loaf, and four mini loaves. I used half whole wheat flour and half white flour for both as I just wanted to use up the wheat flour that I had on hand. I also used sweetened coconut and omitted one tablespoon of sugar. It came out perfectly.

    • — Paula Z. on February 26, 2021
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  • I am a big fan of yours, Jenn. But this recipe turned out dry. I did not overmix the batter, just gently folded it in. Maybe the cooking time was too long?

    I did reduce the amount of sugar to 2/3 cup. Would that be the cause?

    In any case, I am still a huge fan of yours. Thank you.

    • — Lucy Conway on February 14, 2021
    • Reply
    • Hi Lucy, Sorry to hear this came out dry for you! While sugar does add moisture, I don’t think you reduced it enough that it would have a big impact. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on February 15, 2021
      • Reply
  • I CANNOT wait to try this. I’ve always thought coconut would be great to add to banana bread but never actually went through with it, I guess fear of ruining a perfectly good batch of banana bread kept me on the safe side. Now that I see your recipe, I’m definitely going to try. Like tomorrow. ASAP. Thank you!

    • — Claudia on January 29, 2021
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  • When I first read this recipe and saw coconut as an ingredient, I was ready to return to my old and weary banana bread recipe. But then I thought, why not try this! And now, this is the only banana bread recipe I’ll make. Houseguests tend to gobble up a loaf in no time which gives me little choice but to make another. Even toasted it’s yummy! The coconut is not the least overbearing, but rather is complimentary by being the perfect twist to result in a far better banana bread than what I was baking years ago.

    • — Lynn S on January 28, 2021
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  • I made this at Christmas for gifts, now it’s on the rotation. Freeze it for breakfast & I also toast it, cube it, for salad croutons.

    • — Joni V on January 28, 2021
    • Reply
  • Is it possible to make this banana bread without the pecans?

    • — Sharon S on January 28, 2021
    • Reply
    • Sure, Sharon – that’s fine! 🙂

      • — Jenn on January 28, 2021
      • Reply
  • One of many of my family favorite recipes!

    • — Kerry RB on January 28, 2021
    • Reply
  • This banana bread is amazing. I think the coconut makes the difference. I made it with GF flour for my daughter in law, it’s her favorite. I appreciate all the wonderful recipes you share. I think it’s time to make another loaf of banana bread. ♥️

    • — Barbara Thomas on January 28, 2021
    • Reply
  • I’ve made this several times and it’s my favorite banana bread recipe. My oven is awful tho so I always have to cook it longer….like 10-15 min longer to get the clean toothpick which then makes the crust a little browner than I’d prefer. I’ll keep playing with it. My husband loves it!

    • — Colorado Baker on January 12, 2021
    • Reply
    • Hello from another Colorado baker. I recently reset my oven temp as it was 20 degrees off. If you happen to have a GE oven, resetting is super easy to do.

      • — Pat S on March 9, 2021
      • Reply
  • Really delicious! Followed recipe as written and it was amazing and moist. Was looking for a different kind of banana bread and this wasn’t too overpowering.

    • — DS on December 22, 2020
    • Reply
  • Please fix the bake time instructions since “bake 4-5 minutes” is wrong.

    • — Beth Montalvo on November 21, 2020
    • Reply
    • Hi Beth, I think you’re looking at the instructions for toasting the nuts. The bake time for the bread is 50-55 min.

      • — Jenn on November 22, 2020
      • Reply
  • Best ever bread I’ve done! I wasn’t actually expecting such an amazing result. This is the first recipe I do from your blog and now I can’t wait to try them all!!!

    • — Katia on October 21, 2020
    • Reply
  • I made this bread and loved it! I’m notorious for letting bananas go bad and then throwing them away until I learned I could freeze them. When I thawed them to put in this recipe, they looked pretty gross, dark, and were a bit liquidy, but I used them anyway. I also used sweet coconut and toasted it with the pecans. One more note… I don’t have a mixer with a paddle attachment, I used my hand held mixer with beaters but, only when I mixed the butter, sugar, eggs, and then folded in the other ingredients with a whisk. Delicious!

    • — Tammy on October 18, 2020
    • Reply
    • Delicious! Used 1 c oat flour, 3/4 c coconut flour, and added a small handful of dark choc chunks! Only took 30 min to cook.

      • — Stephanie on January 24, 2021
      • Reply

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