This coconut banana bread recipe has wholesome ingredients like white whole wheat flour, coconut oil, coconut sugar, and almond milk yet still tastes absolutely decadent.
Oh my friends, this one is a good one. This is THE coconut banana bread recipe you need in your life. It’s one of my favorite recipes on this whole website which is really saying something.
It has shredded coconut, coconut oil, coconut extract, and coconut sugar. Sooo, needless to say, we’re heavy on the coconut on this one and the flavor shines through.
If you thought you’ve tried banana bread like this before that was good, you’re going to be blown away by this moist, coconutty loaf. My issue with other recipes I’ve tried is that the coconut flavor is just never pronounced enough for me. I want to taste the banana and the coconut, not just one or the other.
If you’ve got bananas to use and are looking for another fun quick bread recipe, I’ve got a stunning chocolate zucchini banana bread that is pretty epic and a peanut butter banana muffin recipe that is pretty popular and great for kids!
Lets talk about that glaze though. Look at that drizzle. If you’re avoiding refined sugars, you can certainly skip the glaze. No problem, its tasty with or without.
How to make coconut banana bread
- Stir together dry ingredients.
- Mash banana and mix wet ingredients together in a separate bowl.
- Pour the dry ingredients into the wet and stir to combine. Pour into a greased loaf pan.
- Bake at 350° for about 45 minutes before removing from the oven and allowing to cool for 10 minutes before removing from the pan and letting the loaf cool completely.
- Once cooled, whisk together glaze ingredients and drizzle over the loaf. Slice and serve!
How brown should my bananas be?
Before we get too much further, I want to point out the kind of bananas you need to use too. They’ve gotta be riiiiipe. Like brown speckles everywhere kind of ripe. Not so brown/black that they’re rotten, but super soft and lots of brown.
I intentionally get way more bananas than we’ll eat just so that they’ll brown out on me and get to be used in this coconut banana bread.
Coconut Banana Bread – Whole Wheat with Coconut Glaze
Ingredients
- 1 3/4 cups white whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 cup shredded coconut unsweetened
- 1 1/2 cup mashed banana (about 3 large overly ripe bananas)
- 1/4 cup melted coconut oil (plus more for greasing pan)
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 1/2 cup coconut sugar
- 2 eggs
- 1/3 cup unsweetened almond milk (or whichever milk type you prefer)
- 1/2 cup toasted pecans*
Glaze
- 1/2 cup powdered sugar
- 1 1/2 Tbsp. unsweetened almond milk (or whichever milk type you prefer)
- 1/2 tsp. coconut extract
Instructions
- Preheat oven to 350° F. Use a paper towel to rub a loaf pan with solid coconut oil to keep bread from sticking. Set aside.
- Mix flour, baking soda, baking powder, coconut, cinnamon, and salt together in a medium sized bowl. Set aside.
- In a mixing bowl, add mashed banana (or mash directly in bowl). Add melted coconut oil and stir in. Add coconut extract, vanilla extract, and coconut sugar and stir until coconut sugar is dissolved (can use hand mixer instead). Beat in eggs. Add milk and mix in. Stir three times to mix in pecans.
- Pour flour mixture into wet mixture gradually while stirring. Stir to mix in but stop when combined. Don’t over mix or bread will be dense.
- Pour batter into prepared baking pan. Place in center of oven and bake for approximately 45 minutes, until a toothpick inserted into the middle comes out mostly clean.
- Remove from oven and let cool in pan for 10 minutes before removing and cooling fully on a wire rack.
- Wait until the loaf is fully cooled to top with glaze. To make glaze, combine powdered sugar, 1 Tbsp. of almond milk, and coconut extract in a small bowl and whisk until combined. Add more milk as needed until consistency is thick but still easily pourable.
- Drizzle glaze over bread and then let sit for 10 minutes before cutting to allow the glaze to harden somewhat. Slice and serve.
Notes
Nutrition
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Comments & Reviews
Hi Christy ,
I love your coconut banana bread,
For 2 days I bake it based on your recipe, and my family asks to make it every day for a lunch box
Thanks for your recipe.
Awesome Blake!!! I absolutely love hearing that one of my recipes is loved this much! I had to make this one a few times on repeat once my husband tried it too… 🙂