This coconut banana bread is super moist and packed with delicious flavors. The sweet bananas and rich coconut create a wonderful treat that’s perfect for breakfast or a snack!
I love how easy it is to whip this up—just mix, pour, and bake. Plus, the smell while it’s in the oven? Heavenly! You might want to make two loaves; trust me, it disappears fast!
Ingredients & Substitutions
Bananas: Ripe bananas are essential here as they add natural sweetness and moisture. You can use overripe bananas with brown spots for the best flavor. If you’re out of bananas, try applesauce in equal amounts for a similar texture.
Coconut Oil: This is great for adding flavor and moisture. If you prefer a different taste, melted butter or a neutral vegetable oil can be substituted. Keep in mind that using butter will change the flavor slightly.
Brown Sugar and Granulated Sugar: The mix of these sugars gives depth to your bread. You can use just brown sugar or coconut sugar if you want a different taste. For a healthier alternative, try using maple syrup—reduce other liquids slightly to balance it out.
Shredded Coconut: Sweetened or unsweetened shredded coconut works well here. If you’re concerned about sugar, unsweetened is a good pick. You may also swap it with dried fruits like raisins or cranberries for a different twist.
Nuts: Chopped walnuts or pecans add a lovely crunch, but they’re completely optional. If you have nut allergies, sunflower seeds or pumpkin seeds can be a great substitute.
How Do I Ensure My Banana Bread is Not Overmixed?
Overmixing banana bread can lead to a dense and tough texture. To avoid this, follow these simple tips:
- Mix your wet ingredients until combined, then add the dry ingredients all at once.
- Stir gently with a spatula or wooden spoon until you don’t see any dry flour. Some lumps are okay!
- Stop mixing as soon as the flour disappears. This keeps the bread light and fluffy.
Remember, banana bread continues to cook after you take it out of the oven, so don’t worry about it if it’s slightly underbaked— it will firm up while cooling!
How to Make Super Moist Coconut Banana Bread
Ingredients You’ll Need:
For the Banana Bread:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 60-70 minutes to bake. After that, you’ll need to let it cool for a bit before slicing. So, set aside about 1 hour and 30 minutes in total for this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, take a 9×5-inch loaf pan and grease it well with butter or cooking spray to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted coconut oil to the bananas and stir them together until well combined. Now, sprinkle in the brown sugar and granulated sugar, mixing until everything is blended nicely.
3. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then pour in the vanilla extract and give it a good mix!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the baking soda, salt, and cinnamon (if you’re using it). Now add this dry mixture to the wet ingredients. Stir until it’s just combined—don’t overmix!
5. Fold in the Flour, Coconut, and Nuts:
Gradually add the all-purpose flour, folding it into the batter until no flour streaks remain. Next, gently fold in the shredded coconut and any nuts if you chose to use them. You want to keep the batter light and fluffy!
6. Bake the Banana Bread:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Pop it in the oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, it’s ready!
7. Cool and Enjoy:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Once it’s cooled, slice it up and enjoy your moist coconut banana bread!
Can I Use Unsweetened Coconut Instead of Sweetened?
Absolutely! Using unsweetened coconut will make the bread less sweet, but you can compensate by adding a little extra sugar to taste. Just keep in mind that it might alter the overall moistness slightly, so keep an eye on the baking time.
What Can I Substitute for Baking Soda?
If you don’t have baking soda on hand, you can use baking powder instead. Use three times the amount, so for this recipe, add 3 teaspoons of baking powder. Just be aware that it may result in a slightly different texture and increase the amount of flour slightly to maintain consistency.
Can I Make This Bread Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure to check for a blend that includes xanthan gum, which helps with the structure of the bread. You might need to adjust the baking time slightly, so keep an eye on it as it bakes.
How Should I Store Leftover Coconut Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
