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Coconut Banana Bread

Coconut banana bread with shredded sweetened coconut bakes up a moist, fragrant loaf with a golden coconut top. Mash-and-mix method keeps the crumb tender, while the coconut adds tropical texture in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf base
  • 3 large ripe bananas, mashed
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1 cup shredded sweetened coconut, divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Grease the loaf pan well so the baked loaf releases cleanly.
Mix wet ingredients
  1. Whisk together the mashed bananas, melted butter, sugar, eggs, and vanilla in a large bowl until smooth.
Mix dry ingredients
  1. Whisk together the flour, baking soda, and salt in a separate bowl until evenly combined.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
  2. Fold in ¾ cup of the shredded coconut so the batter stays thick and cohesive.
Bake
  1. Pour the batter into the prepared loaf pan and sprinkle the remaining coconut on top for a golden finish.
  2. Bake for 55–60 minutes, until a toothpick inserted comes out clean and the coconut topping is golden, with the loaf domed and set.
Cool and slice
  1. Cool in the pan for 10 minutes before slicing so the crumb firms up and the loaf holds together.

Notes

For best texture, fold until just combined—overmixing can make the loaf tough. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced loaf for up to 2 months. If you want a lighter option, use 1/2 cup unsweetened shredded coconut and reduce added sugar slightly (to taste) to keep it from becoming too sweet.