Heavenly Coconut Banana Bread

I absolutely love this Coconut Banana Bread recipe, it's light and moist and full of tropical flavor! I have this thing for bananas...and coconut...but back to bananas.

I love bananas - as long as they are IN SOMETHING. Like a smoothie, or peanut butter and banana sandwich, or my very favorite, banana bread.

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Why We Love this Coconut Banana Bread

Over the years, I've experimented with different recipes for banana bread and finally came to create a banana bread recipe that I love!

What I really love about this recipe is that it makes a fantastic banana bread on its own, but it really knocks your socks off if you add in the optional elements...

My personal favorite is the coconut version, with chocolate chip following up in a close second!

Where can I find the recipe card?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe card, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.

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How to make this Coconut Banana Bread Recipe

This coconut banana bread recipe is so good. OMG so good.

I like to heat it up in the microwave and then add a pat of unsalted butter on top.

It's the stuff dreams are made of. For reals. 

Ingredients you will need to make our Coconut Banana Bread

½ cup coconut oil
4 large, very ripe bananas
1 cup light brown sugar, firmly packed
¼ granulated sugar
1 teaspoons pure vanilla extract
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
Optional: 1 cup sweetened, shredded coconut OR 1 cup mini chocolate chips

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You can use muffin tins or bread loaf pans for this recipe, but I'll be using loaf pans.

Directions for how to make our Coconut Banana Bread

Preheat oven to 375 and grease and lightly flour two loaf pans or muffin tins or use a non-stick cooking spray with flour like Baker's Joy.

In a large bowl or the bowl of a stand mixer, combine the sugars, vanilla, eggs, bananas and coconut oil and beat until creamy and smooth.

Add flour and baking powder and beat at low speed for about a minute, until you have a creamy batter. Stir in your coconut.

TIP: after adding the coconut, you might want to divide the batter into two bowls. Use one as-is for coconut banana muffins. Then you have half a batch to experiment with: add chocolate chips, walnuts, etc!

Pour into greased muffin pan/loaf pan. Do not fill all the way to the top because the bread will raise slightly.

If baking in loaf pans, bake at 375 for 50 minutes to one hour. Insert a tooth pick into the center of the bread (I use bamboo skewers too) and if it comes out clean, your bread is done.

If baking in muffin tins, check your muffins at 35 minutes, adjusting cook time accordingly. It usually takes me 40 minutes when using my muffin tins.

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To print this Coconut Banana Bread, click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!