Toasted Coconut Banana Bread
Elevate your classic banana bread with a tropical twist in this irresistible Toasted Coconut Banana Bread. Bursting with the natural sweetness of ripe bananas and the nutty crunch of toasted shredded coconut, this moist loaf offers a perfect balance of flavor and texture. A hint of vanilla and a duo of granulated and brown sugars enrich the batter, while optional chopped walnuts or pecans add a satisfying crunch. With just 15 minutes of prep and a heavenly aroma that fills your kitchen as it bakes, this easy recipe is perfect for breakfast, snacking, or dessert. Serve it warm with a pat of butter, or enjoy it on its own—each slice is pure indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 3 units Ripe bananas (mashed)
- 0.25 cup Whole milk
- 1 cup Shredded coconut (unsweetened, toasted)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or butter.
Spread the shredded coconut on a baking sheet and toast it in the oven for 5-7 minutes, stirring occasionally, until it is golden brown. Keep an eye on it to avoid burning. Remove and let cool.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and well combined.
Add the eggs, one at a time, followed by the vanilla extract, and whisk until fully incorporated.
Stir in the mashed bananas and milk until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the toasted coconut and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 228.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 284 mg | 22% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1272 mg | 27% | |
*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.
