Toasted Coconut Banana Bread

This toasted coconut banana bread is everything I want in a homemade loaf—soft, moist, buttery, and packed with banana flavor, with toasted coconut folded throughout for extra taste and texture. This is the best banana bread for breakfast, snacking, or an easy dessert.

If you enjoy cozy baked goods with a little bit of banana taste like this, you’ll also love Homemade Banana Donuts. Now read this blog for the toasted coconut banana bread you’ve been waiting for!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Recipe

Why You’ll Love This Recipe

• Ultra-moist crumb: This bread stays soft for days thanks to ripe bananas and melted butter.
• Toasted coconut flavor: Toasting the coconut first adds a nutty, aromatic depth you don’t get from raw coconut.
• One-bowl simplicity: No mixer, no complicated steps—just mix, pour, and bake.
• Versatile: Perfect for breakfast, dessert, or gifting, and looks like something bought from a cafe.
• Freezer-friendly: I make a loaf, slice it, and freeze half for later in an airtight container—it reheats beautifully.

Video Instructions

Ingredients & Substitutions

• Bananas: I always use very ripe bananas with lots of brown spots—they’re sweeter and mash smoothly. You can replace half the banana with mashed mango or applesauce for a bit of variety.
• Shredded coconut: Adds texture and a subtle tropical flavor, especially once toasted. If you’re not a coconut fan, I would recommend using chopped pecans, walnuts, or mini chocolate chips.
• Butter (melted): This gives the bread richness and keeps it soft, not like other crumbly versions that fall apart. Want to skip the butter? Add coconut oil for extra coconut flavor.
• All-purpose flour: Gives the best balance of structure and softness. When I have my gluten intolerant friends over, I use a Gluten-free 1:1 flour blend. You can also use coconut flour or oat flour, but I prefer cake flour for this version.
• Baking soda: This ingredient may seem a bit basic, but it helps the bread rise and stay fluffy. 

Instructions

1. Add ¾ cup of the shredded coconut to a dry pan over medium heat. Stir for 3–5 minutes until golden and fragrant. Remove from heat and let cool.

2. In a small bowl, mash the bananas. In a large mixing bowl, add melted butter, white or brown sugar, eggs, vanilla, and the mashed bananas. Mix until smooth and well combined.

3. Add the dry ingredients, flour, baking soda, and salt. Mix gently until just combined—don’t overmix. Fold in the cooled toasted coconut.

4. Pour batter into a greased or parchment paper-lined loaf pan. Sprinkle the remaining ¼ cup of untoasted coconut evenly over the top.

5. Bake in the oven at 350°F (175°C) for 45–55 minutes, until a toothpick inserted in the center comes out clean.

6. Let the toasted coconut banana bread cool on a baking sheet for 20 minutes before slicing. You can also add some coconut flakes over the top if you like. Serve warm or at room temperature.

Try Blueberry Basque Cheesecake for a creamy, bakery-style dessert.

Pro Cooking Tips

• Toast the coconut first: This step makes a huge difference. Raw coconut tastes flat compared to the deep, nutty flavor you get once it’s toasted.
• Don’t overmix: I stop stirring as soon as the flour disappears—overmixing is the fastest way to end up with dense banana bread.
• Watch the top: If the loaf browns too quickly, I loosely cover it with foil for the last 10 minutes.
• Use room-temperature eggs: This helps the batter mix smoothly and bake evenly.
• Let it rest: The bread slices cleaner and tastes better once it’s cooled slightly.

Try Onion Tarte Tatin for a rich, caramelized savory dish.

Recipe