A Tropical Twist on a Classic Comfort
Banana bread has a way of sneaking into your kitchen at the perfect time — like when you have those two (or five) overripe bananas staring at you from the counter. And while traditional banana bread is always a win, adding toasted coconut transforms it into something a little more exotic, a little more fun, and a whole lot more delicious.
This toasted coconut banana bread is moist, aromatic, slightly chewy from the coconut, and bursting with sweet banana flavor. It’s like banana bread took a vacation in the tropics — and brought back sunshine in every slice.
Why You’ll Love This Version
It’s not just banana bread. It’s banana bread with benefits:
- Moist and rich thanks to ripe bananas and coconut oil or butter
- Toasted coconut adds texture, flavor, and aroma
- Easy to make with simple ingredients
- Perfect for breakfast, snacking, or dessert
- Freezer-friendly and great for sharing
Plus, it fills your home with a dreamy, tropical bakery smell.
Ingredients You’ll Need
Everything here is pantry-friendly, and easy to adjust to what you have.
🍌 Dry Ingredients:
| Ingredient | Purpose |
|---|---|
| 1 ¾ cups all-purpose flour | Structure and fluff |
| 1 teaspoon baking soda | Leavening and rise |
| ½ teaspoon salt | Balances sweetness |
🍯 Wet Ingredients:
| Ingredient | Purpose |
|---|---|
| 2–3 ripe bananas, mashed | Natural sweetness and moisture |
| ½ cup coconut oil or melted butter | Richness and tender texture |
| ⅔ cup brown sugar | Deep, molasses-like sweetness |
| 2 large eggs | Binding and structure |
| 1 teaspoon vanilla extract | Warm flavor enhancer |
| ¼ cup Greek yogurt or sour cream | Extra moisture and slight tang |
🥥 Coconut Mix-In:
| Ingredient | Purpose |
|---|---|
| ¾ cup shredded unsweetened coconut | Toasted for flavor and texture |
| Extra 2 tablespoons coconut (optional) | For sprinkling on top |
Prefer it sweeter? Use sweetened coconut flakes. Like crunch? Try large flakes.
How to Toast Coconut (The Right Way)
Toasting coconut brings out its nutty richness and elevates the bread. Here’s how:
✅ Oven Method:
- Preheat oven to 325°F (160°C).
- Spread coconut evenly on a baking sheet.
- Bake for 5–10 minutes, stirring every few minutes.
- Remove when golden brown and fragrant.
✅ Stovetop Method:
- Heat a dry skillet over medium-low heat.
- Add coconut and stir constantly for 5–7 minutes.
- Remove from pan immediately once golden to avoid burning.
Keep a close eye — coconut goes from golden to burned in seconds!
Let’s Bake This Banana Bread
✅ Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
✅ Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, and salt.
- Set aside.
✅ Step 3: Mix the Wet Ingredients
- In another bowl, mash the bananas.
- Stir in coconut oil (or melted butter), brown sugar, eggs, vanilla, and yogurt.
- Mix until smooth.
✅ Step 4: Combine and Fold
- Add the wet mixture into the dry ingredients.
- Stir gently until just combined — do not overmix.
- Fold in toasted coconut flakes.
A few lumps are okay! Overmixing = tough bread.
✅ Step 5: Pour and Top
- Pour batter into the prepared loaf pan.
- Sprinkle extra coconut on top for crunch and color.
✅ Step 6: Bake
- Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
- If the top browns too quickly, cover loosely with foil at the 40-minute mark.
✅ Step 7: Cool and Slice
- Let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve warm, room temp, or toasted with butter.
What It Tastes Like (And Why That Matters)
This bread hits all the right notes:
| Flavor/Texture | Description |
|---|---|
| Sweetness | Balanced — not too sugary, with natural banana notes |
| Texture | Moist interior, chewy coconut, crisp edges |
| Aroma | Tropical and warm with toasted coconut and vanilla |
| Richness | Thanks to yogurt or sour cream and eggs |
| Crunch | From the golden coconut topping |
Each bite is a warm hug with a beachy vibe.
Add-Ons and Variations
Want to switch things up? Here are some easy and tasty ways to do it.
🍫 Add-Ins
- Dark chocolate chips – makes it dessert-worthy
- Chopped pecans or walnuts – adds crunch and earthiness
- Chopped dried pineapple or mango – extra tropical flair
🧁 Optional Glaze
| Glaze Option | Ingredients |
|---|---|
| Coconut glaze | Powdered sugar + coconut milk + vanilla |
| Rum glaze | Powdered sugar + rum + lime zest |
Drizzle on cooled loaf for an added treat.
How to Store and Freeze
🧊 Storing:
| Storage Method | How Long | Notes |
|---|---|---|
| Room temperature | 2–3 days | Wrap tightly or store in a sealed container |
| Refrigerator | Up to 5 days | Best for humid climates |
| Freezer | Up to 3 months | Wrap in foil + freezer bag; slice first if preferred |
Thaw overnight and reheat gently for best results.
🔥 Reheating:
- Microwave: 10–15 seconds per slice
- Toaster: For a crispy edge
- Oven: 5–10 minutes at 300°F
Nutrition Snapshot (Per Slice – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Sugar | 13g (mostly natural) |
| Fat | 10g |
| Fiber | 2g |
Based on 10 slices, using coconut oil and unsweetened coconut.
Pairing Suggestions
Want to turn it into a full experience? Try this:
| Pairing | Why It Works |
|---|---|
| Hot coffee | Banana and coconut balance the roast |
| Iced chai latte | Spices complement the warm coconut flavor |
| Greek yogurt | Adds creaminess and protein |
| Tropical smoothie | For a full island-inspired breakfast |
| Scrambled eggs | Balances sweetness with savory energy |
FAQs – You Asked, We Baked
❓ Can I use frozen bananas?
Yes! Thaw first and drain any excess liquid. They’re actually great for moisture.
❓ Can I make it vegan?
You can! Use flax eggs, coconut yogurt, and plant-based butter or oil.
❓ Can I use sweetened coconut?
Sure — just reduce the sugar slightly if you like it less sweet.
❓ What if I only have one banana?
Use applesauce or pumpkin puree to supplement. You need about 1 cup total.
❓ Can I make muffins instead?
Yes! Bake in a greased muffin tin at 350°F for 18–22 minutes.
Final Thoughts: A Slice of Sunshine
There’s something deeply comforting about homemade banana bread — and this toasted coconut banana bread takes that comfort and layers it with tropical charm. It’s warm, toasty, not overly sweet, and just exotic enough to feel special.
Perfect for rainy mornings, slow weekends, or gifting to a neighbor, it’s a loaf you’ll come back to again and again — with a second banana on standby, just in case.
🍌 Looking for more warm bakes and tropical twists?
Explore our food section for sweet loaves, fruity bakes, and flavor-packed recipes that turn your kitchen into your favorite place to be.
