Banana Coconut Bread
Get ready to elevate your banana bread game with this moist and flavorful Banana Coconut Bread! Featuring ripe bananas, shredded sweetened coconut, and a touch of creamy Greek yogurt, this quick bread recipe delivers a tropical twist on the classic favorite. The combination of brown sugar and melted butter creates a rich, caramelized sweetness, while optional toasted coconut flakes add an irresistible crunch. Perfectly golden and tender, this easy-to-make treat is ideal for breakfast, dessert, or an indulgent afternoon snack. With a prep time of just 15 minutes and baked to perfection in under an hour, Banana Coconut Bread is a crowd-pleaser that's sure to become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.33 cup unsalted butter, melted
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup shredded sweetened coconut
- 0.25 cup plain Greek yogurt or sour cream
- 0.25 cup optional coconut flakes for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Stir in the melted butter, brown sugar, and granulated sugar until well combined.
Add the eggs and vanilla extract to the banana mixture and mix until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.
Add the shredded sweetened coconut and Greek yogurt (or sour cream), mixing until evenly incorporated.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Optional: Sprinkle the top with additional coconut flakes for a toasted garnish.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 197.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
