Treat yourself to this super moist and truly scrumptious Coconut Banana Loaf (Bread) that has all the yummy notes of coconut, tangy lemons, and sweet Bananas!
There can never be enough Banana Bread/Loaf versions as far as I am concerned. I know as I already have at least 3 versions on this blog….yes, we do love Banana bread!
This time, I thought I’ll give it some tropical touch. I still used my old go-to Best Banana Bread recipe as the basic foundation though I tweaked it a little to adjust to the addition of shredded Coconut and Coconut Oil.
The result as you can see is a delicious one – a subtle hint of coconut flavoring, notes of lemon tanginess, and of course sweetness from the truly ripe bananas!
And can you see how moist it is? I made sure I took a close-up of the bread so you can see how truly moist and scrumptious it is!
Surely, this competes with the original Best Banana Bread – if you fancy coconut anyway! Please enjoy!
FOR FULL RECIPE & INSTRUCTIONS, PLEASE SEE RECIPE CARD BELOW.
INGREDIENTS FOR COCONUT BANANA LOAF
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Shredded and unsweetened Coconut
- Butter (use unsalted and softened at room temperature)
- Coconut Oil (optional)
- Sugar
- Eggs (room temperature)
- Bananas (use the very ripe spotted ones)
- Freshly squeezed Lemon Juice
- Grated zest of 1 Lemon
NOTES:
To soften the butter, take it out of the fridge and bring it to room temperature about an hour before you need it. In case that’s not possible here’s a good link on how to soften a butter quicker. If you can’t wait, simply use melted butter.
If you don’t want to use the mixer, simply melt the butter and mix by hand.
A darker loaf pan may produce a darker-looking bread but it won’t affect the taste.
The photo above shows the coconut banana loaf made in a lighter loaf pan hence it’s not as dark as the others (which were baked in a darker loaf tin).
But either way. they’re both delicious!
Now print the recipe below the photo and enjoy this scrumptious bread!
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COCONUT BANANA LOAF (OR BREAD)
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened coconut, shredded
- 4 oz unsalted butter (1 stick), softened
- 2 tbsp coconut oil (optional)
- 1 cup sugar
- 2 eggs, room temperature
- 3 bananas, very ripe (ones with spotted peels would work well)
- 3 tbsp freshly squeezed lemon juice
- grated zest of 1 lemon
Instructions
- Preheat the oven to 350 F . Lightly grease a 9×5 loaf pan (preferably a light-colored one, if you have it), and then line it with parchment paper. Set aside.Using a wire whisk, mix together the flour, baking soda, baking powder, shredded coconut, and salt in a large bowl. Set aside.
- Using a stand or hand mixer, beat the softened butter and sugar until smooth and creamy. Add the eggs to the butter and sugar mixture and mix just until combined.NOTE: If you don’t want to use the mixer, simply melt the butter and mix by hand.
- Peel and mash the bananas. If you wish you can put the bananas in a food processor to hasten the process. Add the mashed bananas to the egg mixture and continue to beat until smooth. Pour in the lemon juice, grated zest, and coconut oil (if using). Beat just until combined.
- Slowly stir in the flour mixture just until everything is combined. Pour into the lined loaf pan and bake for 45-55 minutes or until a tester comes out clean.Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
Last updated on February 6th, 2024 at 04:16 pm
Have to agree totally with your opening statement – 'There can never be enough Banana Bread/Loaf versions….' I love Banana bread and as I also love coconut in its guises this is a recipe I'll definitely be trying.
Looks yummy , will try this!
This accompanied our breakfast this morning-I added vanilla extract, cinnamon and walnuts-delicious! Thanks for sharing!
So glad you enjoyed this! Thanks!
Hello, could you tell me if we could use frozen bananas instead ?
Thank you
Author
I haven’t used frozen bananas but make sure to defrost first if you wish to use it. Thanks!
Hi
I love ur coconut banana loaf n look forward to more cakes n Cookies recipe
First load didn’t thoroughly cook, but was yummy! Going to try again tonight!
Author
Hey Virginia, you need to cook it until the tester inserted in the middle comes out clear. Since oven temps vary, simply adjust the baking time. Thanks and glad you liked it.
I can’t believe how moist this coconut banana loaf looks. Fantastic texture – just the way I like it!
Love the combination of flavors in this simple banana bread! I would have never thought to add coconut or lemon to the traditional banana bread, but this has me intrigued!
I love a banana coconut flavour combination and this loaf cake looks so moist.
I love the combination of coconuts and bananas! It’s such a great, moist cake with tons of tropical flavor! It also makes my house smell amazing.
OMG!! I love bananas and coconuts! Great combination! Looks soooo delicious!
I have frozen bananas
Can those be used instead?
Thank you!
Author
Simply defrost the bananas before using and then all should be fine.
Really like this flavor combo. So easy to make too!
I just love this and this was such a pleasing experience!
I love banana bread but the addition of coconut puts this recipe over the top!! LOVE!
This recipe is wonderful – banana and coconut give it a cool Hawaii vibe!
This looks absolutely delicious! I love banana and coconut together. And there is absolutely no bad way to eat banana bread.
This is so good! The coconut takes banana bread to the next level. It’s so tropical!
Coconut Banana Loaves are one of my favourite things to make! It is currently too hot to turn on my oven, but I am thinking about making it on Wednesday when it starts to cool down in Wisconsin. Thanks so much for this recipe 🙂
Loved all the tropical notes in this banana bread, and you can feel all of them in every bite! My tip is to use most ripened bananas that you have, makes the bread deliciously sweet!
I appreciate how your recipes always strike the perfect balance between flavor, simplicity, and creativity. I love how your recipes bring comfort, joy, and a sense of adventure to my kitchen.
is it possible to make this in a bread machine?
Author
I haven’t tried this in a bread machine. It’s so easy to make though that you don’t need a bread machine for it. This doesn’t require proofing either so I don’t know how that would work. If you do try, I’d love to know. Thank you!