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 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.
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted
- ¾ 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
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped (see note below)
Instructions
- Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- 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).
- 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.
- 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.
- 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.
This is a fabulous recipe. I make it every week. Sometimes I use coconut butter instead of real butter, I add an extra 1/2 cup of coconut, and macadamian nuts with or in place of pecans
Made this banana bread today and it is the best banana bread I’ve ever made. It’s a wonderful recipe – not wet or dense. The toasted pecans and coconut add lovely flavour. Thank you Jen for yet another terrific recipe!
PS – Do you have a pineapple bread recipe?
Glad you liked it! I don’t have a pineapple bread recipe – sorry! I’ll have to add it to my list of recipes to potentially develop. 🙂
fantastic, decadent quick bread! made it with coconut oil, and since my bananas were verging on blackening – so, insanely sweet – i cut back on the sugar a bit. definitely will make again, though might try it with a few scrapes of lime zest next time!
Hi Jenn, I made the banana bread with coconut and pecans, it’s tasty but a little dry which I’m sure is my fault because a similar item I baked last week (not your recipe!) also came out drier than I think it should be. I followed your recipe but had to make two changes: sub cake flour for all purpose, using accurate adjustments (didn’t have enough all purpose); added about 6 minutes to baking time because the tester didn’t come out clean at the exact time. I’m not new to baking at all but have been baking more frequently lately because I have time. Maybe something in my technique? My oven is new but it’s been tested and the temperature is accurate.
I really like your site, your recipes, and your cookbook! I especially appreciate the straightforward directions and your commentary, it’s relevant and a pleasure to read but not excessive. (Sorry for the long post!)
Hi Deborah, Glad you enjoyed it but sorry to hear it was a bit dry. 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.
Thank you so much! I do level off that way but unless the recipe calls for sifting, I haven’t even “fluffed” the flour lately, just scooped it up to overfilling then leveling off. I’ll be more mindful of that. I am a big King Arthur flour fan by the way, just hard to find any lately. Thank you so much for your reply!
Simple, well-balanced recipe that will turn out great as long as you don’t burn your bread! I’d suggest airing on the side of caution and checking around 48-50 mins, but this may also vary on your oven, bread pan materials or a few other variables. I pulled mines at 51 mins and was very pleased with how it turned out. For extra texture, sprinkle some coconut on top before you bake. Some may want the bread a bit sweeter, so sweetened coconut or serving with ice cream won’t steer you wrong. Thanks for your help Jenn and keep up the great work!
I am about to make it however before I move forward, I noticed on the list of ingredients that there is no dairy. when I say dairy, I mean milk. Is that alright?
Yes, I think you’ll find this comes out nicely despite the lack of milk. Hope you enjoy!
This is really perfection. Not too sweet, not too dense and heavy. Toasting the pecans really elevates the flavor.
I just made the challah and they are amazing!
So good and beautiful!
Thank you, Jennifer!
I have made this a few times as an alternative to classic banana bread and it has turned out very well each time. The texture and flavours are really nice. I have also once made it by omitting the pecans and adding chocolate chips and it turned out really well that way too.
Like previous reviewers, I omitted the 2 tbsp of sugar because I had sweetened coconut on hand. I also added cinnamon and substituted walnuts for pecans. This was such a comforting banana bread!
Wow, why didn’t I think of this amazing combination before? My normal go to banana bread recipe (after trying many recipes) was America’s Test Kitchen’s. I prefer it without chocolate chips, my husband likes it with chocolate. But after trying this, the whole family agreed this combo was THE BEST banana bread we’ve tasted. I’ve made 3 loaves already and it has come out perfect every time. Also freezes well. THANK YOU!!! We liked it as is, especially the toasted pecans. Yum.
I made this banana bread however, I used sweetened coconut and omitted the pecans. This is an amazing treat. Within 2hours of baking the pan was empty. Love this. Preparing to make it again
Hi Jenn, preparing to make this today but only have bread flour on hand. Will bread flour work ok or will that make it too dry?
Hi Jim, Bread flour isn’t optimal here but in a pinch, it should work (just keep in mind that the texture of the bread won’t be as tender). The batter may be a little thicker; if it appears to be too thick, add 1 to 2 tsp. of water per cup of flour. Please LMK how it turns out if you try it!
Jenn, as usual on your recipes, it turned out wonderful! I found some AP flour so did not have to resort to the bread flour. The coconut and toasting the nuts really did the trick. Thank you once again for all your help. Jim
Loved it, and I did not toast the pecans, but will next time. I made 2 loaves and had a slice warm. Seriously considering hiding the second loaf!
Made this with one twist – used coconut extract instead of vanilla. It was DELICIOUS! We are ecstatic about this site… as novice bakers and chefs… Thank you!
Hi, I’m confused! The banana bread with coconuts and pecans?
At one point it says bake it 50-55 minutes and another place it says bake 50-55 minutes ..I wanted to make it tomorrow..
WHICH IS IT??
Hi Meredith, I don’t see two different baking times in the recipe — it should be baked for 50 to 55 minutes. Please LMK if I can help in any other way!
This is so moist and delicious. I added extra coconut and baked at 325, as I do for all loaves to avoid the hard thick crust.
Oh, I just noticed that I deviated from the recipe by using sweetened coconut. It was definitely sweet but it was made as a treat so I didn’t mind that.
I made this the other day and was extremely disappointed. To me there wasn’t much flavor. I’ve read the other reviews and the majority were 5 star reviews. I’ve double checked the ingredients to make sure I didn’t miss any, and I didn’t. I did use organic coconut because the store didn’t have unsweetened.. What do you think I could have done wrong, if anything? Could it have been the organic coconut?
Hi Pam, So sorry to hear this was a disappointment! No, I don’t think the organic coconut would have had an impact. Were your bananas very ripe? If not, it could impact the sweetness of the bread. Also, this banana bread is a bit drier than some of my other ones – – perhaps that was the issue?
Absolutely delicious! Moist, fluffy, perfect banana flavour… I didn’t do any changes except that I used walnuts instead of pecans because it’s what I had at home. I took it out after 50 minutes and it turned out great! Will definitely make again!
I am not found of banana bread, but this recipe is delicious. I didn’t change anything. Made two loaves for 30 people and everyone absolutely loved it. They all wanted the recipe. The only thing I would do next time is to cover the sides of pan from outside with baking silicon band. This would prevent the sides of the cake to get too dry and collapse when cutting. Thanks for the recipe.
Second time around. Really a lovely recipe Doubled it up and used same time just bigger breadpan Great result. Feel like a Chef!!!
OMGoodness! This is the best! I did make a few changes. I used a little less sugar, used sweetened coconut and Macadamia nuts instead of pecans. I also put a little coconut and nuts on top before cooking. It was amazing! My Husband loved it! I made a double batch and shared with a couple of neighbors. They also loved it! Thanks for this fantastic recipe.
Wondering about your use of a mixer. Most banana breads don’t require one. Can I mix this by hand? Thanks, Jenn!
Sure, mixing by hand would be fine. Hope you enjoy!
This bread came out delicious! I used melted coconut oil instead of butter and coconut sugar instead of white sugar (and I reduced the amount slightly) and it came out wonderful. I was trying to punch up the coconut flavor a bit and it tastes beautiful! I also threw in some chocolate chips and I couldn’t be happier with the result. It was moist and so tasty!
Hi Jenn
I love your website so much! It’s all fabulous and makes me feel like I am a good cook!
I was wondering does this bread not have baking soda in it?
Hi Melissa, so glad you like the site and the recipes give you confidence in the kitchen! This recipe uses baking powder as a leavener instead of baking soda. Hope you enjoy if you make it. 🙂
so, so, good. This was one of the few times I ate a muffin as soon as it came out of the oven. My grandson is allergic to nuts so omitted nuts and added dried cranberries. Had four overripe bananas and so I added them all and used half whole wheat and half all purpose flour. Oh I also made them into muffins as easier to handle for the grandchildren.
My first loaf was made with whole wheat pastry flour, and I thought it turned out great. One of my hubby’s favorite foods is coconut, so when he said the loaf wasn’t “dry”, but just not as good as the Chai-Spiced Banana Bread recipe, I knew I had gone overboard on the whole wheat substitution. Next loaf will use half white flour and half whole wheat pastry flour. Anyway, this is a great recipe!
I made this today and it came out great. Might add a little more coconut next time.
Delicious and easy. As I only had sweetened coconut, I did not add the additional 2 spoons of sugar. The coconut gave it a distinct flavor so that it wasn’t like most banana breads.
This is by far the best banana bread. It is great as is. However, my husband is diabetic and I have given up sugar, so I substitute the sugar for Monkfruit using only 1/2 cup. I also bake using an ancient grain flour called einkorn flour. The final result is the same…delicious..and much healthier for us. I love all of your recipes.
I lowered the amount of sugar to 2/3 cup and made these into muffins. So good. As usual, Jenn’s recipes don’t disappoint. Show your gratitude for all she does by purchasing her cookbook.
Thanks so much for your support!!! 💕
It was too sweet and though i measured the flour correctly as you recommended, it was still dry. Also, why do you melt the butter?
Hi Simran, sorry to hear you found this to be a little dry. Might it have been a bit overbaked? And regarding the butter, I know it’s not the typical cake method — I may have adapted this recipe from one that used oil (and think that butter adds more flavor to the bread) so adding the butter in melted form is a bit easier. Hope that clarifies!
Hello, I have sweetened coconut, how much sugar do you think I need to reduce? Thank you!
Hi Gita, I’d cut the sugar back by 2 tablespoons give or take. Enjoy!
I just knew you would have a recipe for banana bread; but I didn’t think you would have so many options. I have never heard of including coconut in the mix, and cannot wait to try this one.
The flavor of this bread was outstanding, but it was slightly dry. I followed the recipe exactly, and cooked for the minimum time. Any suggestions for increasing moistness?
Hi Paul, Sorry to hear this was a bit dry. That often happens if the flour is measured incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference.
Coconut! Why didn’t I think of adding this ingredient. Deliciously moist and flavorful bread, my new go to recipe.
This was a very nice variation on banana bread. I enjoyed it very much and will definitely be making it again.
I tried this recipe on a whim, even though I already have a good banana bread recipe, and boy am I glad I did. I wasn’t sure my husband would be good with a non-traditional banana bread, but he INHALED half the loaf and has already said he wants it for his birthday instead of cake! The only change I made was subbing some brown sugar for some of the white, otherwise phenomenal as is. Thanks for a great recipe… my husband thinks you’re a rockstar.
Hi Jenn,
I’m the family Banana Bread Maker and I found this recipe on your website with coconut so I gave it a try. Well, what raves I got from the family. It’s a Keeper!! Thank You So Much for Sharing. I so enjoy your website. You explain every recipe so well.♡♡♡
I doubled the recipe and made 5 mini loaves. I added a half a cup of dark chocolate chips to the doubled recipe. This will be my go to from now on. Thank You
I Never write reviews but this one deserves more than a 5 star! the best I’ve ever had! ( I’ve tried so many recipes) I used 3.5 bananas as i had a extra half from breakfast sitting around… also I didn’t put nuts as I just didn’t feel like it .. I watched the cake I had set the timer to 50 mins and ended up taking it out 8 mins early.. .it was PERFECT!!! my go to recipe for sure 🙂
I made the banana bread. I cut the sugar in half and added unsweetened applesauce. I also added flax seed, which gives the same texture as the nuts.
This bread was delicious! I will make it again and again.
This was the best banana bread ever! I added unsweetened toasted coconut flakes to the top of the bread just before putting it into the oven. It had that nice crunchy topping that added the nice touch to the best bread, ever!
Best banana bread ever. Treat it like cake batter–beat everything but flour/salt/baking powder to a fare-thee-well, and then gingerly stir in dry ingredients just to moisten. I made this in a 10″ Bundt pan, using 1.5 x the stated ingredients. Probably will double next time to make a higher loaf.
What is the nutritional value (calories) per slice?
Hi Deborah, it’s 282 calories per slice (with 12 slices in the loaf). I’ve added all of the nutritional info to the recipe if you want to take a peek.
This is now my go-to banana bread recipe. Very easy to make and such wonderful flavour. Nice and moist. I did not have unsweetened coconut on hand so as per previous reviews, I reduced the sugar by 2 tbsp and used my sweetened coconut. Thank you!
Good with my cup of coffee this morning . ?
I love coconut and it goes so well with banana . Instead of vanilla, I added two teaspoons of amber rum (should have used spiced rum and more). ?
Will make this again for sure.
So Nummy! I made this last night because I had way too much coconut and too many black bananas in my freezer. Turned out phenomenal. I used whole wheat flour instead and it turned out so thick and amazing. I did use a glass pan, I think it took a little longer, maybe another 5 minutes, but nothing crazy. So good, thank you!
Another great recipe from Jenn. Every one I have tried has been right in the money. Thanks Jenn. You are my go to site when I am looking for something!
This is the best banana bread I’ve ever made. The coconut adds a lot of texture that’s missing in the usual banana bread, and toasting the nuts, well, it’s miraculous. Jennifer has a way of adding one or two crucial elements to recipes that can elevate them and make them so special. Thanks for another great recipe!
Awesome! Made this using Bobs mill 1:1 for gluten free loaf. Topped off with marscapone sweetened with mango pineapple preserve…heavenly!
Loved it! My new banana bread recipe! Mine also took about 10 minutes longer to bake but I used 3 bananas. Didn’t measure!
Do you think I could freeze it after it’s baked and cooled?
Definitely — enjoy!