Tropical Banana Coconut Bread

I have a tendency to buy a bunch of bananas that we can’t finish before they get really really ripe. That’s why I make a lot of banana bread and banana muffins! Peeling and freezing them stops them from ripening too far, and then I always have some ready to grab whenever I want. One of our favorite recipes for these bananas is banana coconut bread. As the weather gets warmer, I get more and more in the mood for something tropical, so I’ve made quite a few loaves so far this spring :). The original recipe was from Cooking Light magazine, and it can be found at I changed it slightly to make it a little simpler (using things I usually have in the kitchen) and to make it a little healthier. For example, I substitute one more banana for the yogurt, since I usually have a lot of bananas to use. I also substitute canola oil for the butter, and it works just fine. This bread recipe is pretty forgiving, so you can add some extra goodies if you like, such as chopped macadamia nuts. They are one of my favorite additions.

Banana Coconut Bread

2 cups unbleached all-purpose flour

3/4 teaspoon baking soda

Pinch of salt

1 cup granulated sugar (a little less if the bananas are very very ripe)

1/4 cup canola oil

2 large eggs

1 3/4 cups mashed ripe banana (about 4 bananas)

1 tablespoon vanilla extract

1/2 cup flaked sweetened coconut, plus a little more for the top

Cooking spray

Preheat your oven to 350. Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the sugar and oil until they are well blended. Add the eggs, 1 at a time, beating well after each. Add the mashed banana and vanilla, and whisk until they are incorporated. Add the flour mixture, and mix until everything is moist. Stir in 1/2 cup of coconut and any other dry goodies you think would be yummy. Spoon the batter into a 9×5 inch loaf pan coated with cooking spray. Sprinkle with a little coconut on top. Bake for about 1 hour and 17 minutes, or until a toothpick inserted in the center comes out clean.

A slice of this bread goes very well with a cup of coffee in the morning, since coffee is tropical too! 🙂

PS. Our backyard squirrel, who is a frequent visitor, also enjoyed a little of the stale end of one loaf. So cute!

2 replies
  1. Linda
    Linda says:

    What a great way to use those extra bananas! I can vouch for this one ~ it’s *perfect* with your morning coffee!

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