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Coconut Banana Bread

Coconut banana bread with toasted coconut flakes for a tender, golden loaf and a chewy coconut finish. This classic banana bread recipe folds coconut into the batter and bakes until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 very ripe bananas Mash until smooth.
Coconut oil
  • 0.3333333 cup melted coconut oil
Sugar
  • 0.75 cup sugar
Egg
  • 1 large egg
Flour
  • 1.5 cup all-purpose flour
Baking soda
  • 1 tsp baking soda
Shredded coconut
  • 0.75 cup shredded coconut Plus more for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Toast the shredded coconut in a dry cast iron skillet over medium heat, stirring often, until golden and fragrant, then set aside to cool.
Mix the batter
  1. Whisk together the mashed bananas, melted coconut oil, sugar, and egg until smooth and no streaks remain.
  2. Fold in the all-purpose flour, baking soda, and toasted shredded coconut until just combined, stopping when no dry flour shows.
Bake
  1. Pour the batter into the prepared loaf pan and sprinkle extra shredded coconut on top.
  2. Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out clean and the top looks set.
Cool
  1. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Pro tip: toast the topping coconut first in a dry skillet for deeper color and flavor in every slice. Store banana bread tightly wrapped in the fridge for up to 4 days; freeze (sliced or whole) for up to 2 months. For a lighter option, swap half the sugar with an equal amount of light brown sugar or a 1:1 baking sweetener if you prefer.