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

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 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, Edamam.com. 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

  • 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
  • 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
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  • 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

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