Toasted Coconut Banana Bread

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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 depth and texture.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 654kcal

Author: Geraldine Julie

Ingredients

1 cup shredded coconut, divided
3 ripe bananas, mashed
½ cup melted butter
½ cup sugar
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Instructions

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.
In a large bowl, mash the bananas. Add melted butter, sugar, eggs, and vanilla. Mix until smooth and well combined.
Add flour, baking soda, and salt. Mix gently until just combined—don’t overmix. Fold in the cooled toasted coconut.
Pour the batter into a greased loaf pan. Sprinkle the remaining ¼ cup of untoasted coconut evenly over the top.
Bake at 350°F (175°C) for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Let the toasted coconut banana bread cool for 20 minutes before slicing. Serve warm or at room temperature.

Notes

Taste & Texture

Soft, moist banana bread
Rich, buttery crumb
Nutty toasted coconut throughout
Light tropical warmth without being overpowering

Storage, Freezing & Reheating

Refrigerate:
Store covered in the fridge for up to 4 days.

Freeze:
Freeze whole or sliced for up to 2 months. Wrap well for best freshness.

Reheat:

Microwave: 10–15 seconds per slice
Toaster: Lightly toast for crisp coconut edges

Nutrition