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Home » Recipes » Baked Goods
5 from 1 rating

Coconut Banana Bread – Whole Wheat and Healthy!

June 4, 2017 by Christy Gurin (updated May 2, 2025) | 2 Comments

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Coconut banana bread! This recipe has whole wheat flour, coconut oil, coconut sugar, and almond milk yet still tastes absolutely decadent.

Glazed coconut banana bread sliced with two slices on blue plates next to it. Eggshells, coconut flakes and other items are sprinkled around the marble counter around it.

Hello from Italy! Even though I’m away from my own kitchen, I prepped something ahead of time to share with you so that we wouldn’t go so long without being in touch. Oh and my friends, this one is a good one. This is THE coconut banana bread recipe.

This recipe has shredded coconut, coconut oil, coconut extract, and coconut sugar. Sooo, needless to say, we’re heavy on the coconut on this one.

If you thought you’ve tried coconut banana bread 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.

Glazed coconut banana bread from the side angle with glaze dropping off the front. Plates, a mixing bowl and other relevant items are shown around it.

Lets talk about that glaze though. Look at that sexy drizzle. If you’re avoiding refined sugars, you can certainly skip the glaze. No problem here, its tasty with or without.

It gets devoured in hours any time I make this recipe.

Coconut banana Bread batter  unbaked in pan from overhead on a tea towel.

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 shared my thoughts on this in an old banana bread recipe I shared if you want to see an example.

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. If you aren’t a coconut fan, I’ve got a stunning chocolate zucchini banana bread that is pretty epic and a peanut butter banana muffin recipe that is extremely popular around the internet. People love that one.

Overhead view of a banana bread loaf on parchment paper on top of a tea towel on a marble counter.

Here’s the loaf again. The next few pictures are going to show you what the glaze does to make this something super special. Bear with me folks…

Loaf of banana bread loaf with ingredients laid out next to it like eggshells and powdered sugar.

Here the glaze is being daintily drizzled. You can stop here and just leave it with a touch of coconut sugary toping. Or…

Coconut banana bread with glaze being poured on top from a white pitcher.

You can go crazy and keep on drizzling! Keep on pouring baby. Its a beautiful thing when you go full out drizzle-style. It takes an already good coconut banana bread and turns it into something that causes people to beg for the recipe.

The choice is in your hands, just know that I fully support the full drizzle.

Banana bread with glaze being drizzled on top with plates next to it and mixing bowl and container of powdered sugar in the background.

Last awkward picture of my hand too for the day, I promise.

Glazed coconut banana bread being sliced by a hand holding a knife.
Sliced glazed coconut banana bread with eggshells next to it on a tea towel and marble counter.

Recipe
Sliced loaf of banana bread on parchment paper, surrounded by cracked eggs, a flour sifter, and a striped cloth, placed on a marble surface.
Recipe
5 from 1 rating
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Coconut Banana Bread

Created by: Christy Gurin
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Print Recipe
Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
16 Slices
Coconut banana bread! This recipe has whole wheat flour, coconut oil, coconut sugar, and almond milk yet still tastes absolutely decadent.
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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

* To toast pecans, lay in a single layer on a baking sheet. Place in preheated 350 degree oven for 5-6 minutes or 3-4 minutes if nuts are already chopped. For easy clean up, line pan with foil beforehand. 

Nutrition

Calories: 183kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 172mg | Potassium: 149mg | Fiber: 2g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 1.9mg | Calcium: 32mg | Iron: 0.7mg

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posted in: Baked Goods, Oven, Recipes

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    5 from 1 vote

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    If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. I read every review and your support means a lot to me!

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    Christy

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    Comments & Reviews

  1. Blake says

    June 9, 2017

    5 stars
    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.

    Reply
    • Christy says

      June 10, 2017

      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… 🙂

      Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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