Looking for a tasty and healthy snack or breakfast option that's easy to make? Look no further than this Banana Bread with Coconut and pecan recipe! This delicious twist on classic banana bread adds unsweetened coconut flakes and toasted pecans for an extra flavor and texture boost. Plus, it's made with wholesome ingredients like ripe bananas, light brown sugar, and avocado oil or butter. Whether you're in a rush or have time to savor a slice, this banana bread is perfect for busy mornings or whenever you need a quick and satisfying treat.
What is Banana Bread with Coconut and Pecans?
Banana bread with coconut and pecans is a delicious variation of traditional banana bread, incorporating shredded coconut and chopped pecans into the batter. It's a popular and flavorful twist on the classic banana bread recipe.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: This is a versatile wheat flour commonly used in baking. It gives structure to the Banana Bread with Coconut and Pecans and helps it hold together.
- Kosher salt: This coarse-grained salt is used for seasoning and flavoring.
- Baking powder: This leavening agent helps the bread rise and become light and fluffy.
- Baking soda: This is another leavening agent that helps the bread rise by reacting with acidic ingredients in the batter.
- Avocado oil, grapeseed oil, or unsalted butter: These are used to add moisture and richness to the bread. Avocado and grapeseed oils are healthier alternatives to butter, but you can use whichever option you prefer.
- Light brown sugar: This sugar has a slightly caramel-like flavor and helps sweeten the bread.
- Eggs: This helps bind the ingredients together and structure the bread.
- Very ripe bananas: These provide natural sweetness and moisture to the bread, as well as the banana flavor.
- Vanilla extract: This adds flavor to the Banana Bread with Coconut and Pecans and complements the banana flavor.
- Fresh lemon juice: This helps balance the sweetness of the bread and adds a subtle tang.
- Full-fat unsweetened coconut flakes: These are added to the bread for texture and flavor. They are made from dried coconut meat that has been shredded or flaked.
- Toasted pecans: These are added to the bread for crunch and flavor. They are pecan nuts toasted in the oven until golden brown.
Tools you'll need
- Whisk or Hand Mixer
- 9″ x 13″ nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Banana Bread with Coconut
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan. Sift the flour, baking soda, and baking powder into a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix the avocado oil, salt, and sugar until combined. Beat in the eggs, one at a time, until combined.
Mix in the bananas, lemon juice, and vanilla until combined. Add the flour mixture and mix at low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy). Pour the batter into the prepared loaf pan and bake for 50-55 minutes until a tester inserted into the center is relatively clean and the top is golden brown. Do not overcook it! Cool in the pan for 10 minutes before removing it from the pan. Let cool entirely on a wire rack before slicing. Enjoy!
Substitutions
- All-purpose flour: You can use whole wheat flour or a gluten-free blend instead of all-purpose flour for a healthier or gluten-free option.
- Avocado oil, grapeseed oil, or unsalted butter: You can use vegetable oil, coconut oil, or any other type of oil or butter you prefer. Remember that this may affect the flavor and texture of the bread.
- Light brown sugar: You can use dark brown or granulated sugar instead of light brown sugar. However, this will affect the flavor and color of the bread.
- Very ripe bananas: You can use frozen and thawed bananas instead of fresh bananas. You can also use mashed apples, pears, or pumpkin puree for a different flavor.
- Full-fat unsweetened coconut flakes: You can use sweetened coconut flakes instead of unsweetened ones if you prefer a sweeter bread. You can also omit the coconut flakes altogether if you don't like coconut.
- Toasted pecans: You can use walnuts, almonds, or any other type of nut you prefer instead of pecans. You can also omit the nuts if you have a nut allergy or don't like nuts.
Variations
- Chocolate chips: Add 1 cup of semisweet or dark chocolate chips to the batter for a chocolatey twist on the bread.
- Cinnamon: Add 1 teaspoon of ground cinnamon to the batter for a warm and cozy flavor.
- Dried fruit: Add ½ cup of dried cranberries, raisins, or chopped dates to the batter for extra sweetness and texture.
- Nut butter: You can swirl ¼ cup of almond, peanut, or cashew butter into the batter for a nutty flavor.
- Streusel topping: You can mix ½ cup of brown sugar, ½ cup of all-purpose flour, ¼ cup of unsalted butter, and 1 teaspoon of ground cinnamon until crumbly, then sprinkle over the top of the batter before baking for a crunchy and sweet topping.
- Cream cheese frosting: You can spread a layer of cream cheese frosting on top of the cooled bread for a decadent and indulgent treat. To make the frosting, beat together 8 ounces of softened cream cheese, ½ cup of unsalted butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
How to Serve
- Sliced and plain: You can slice the Banana Bread with Coconut and Pecans and enjoy it as is for a quick and easy snack or breakfast on the go.
- Toasted and buttered: You can toast the bread and spread some butter or nut butter on top for a delicious and satisfying treat.
- Warmed and with ice cream: You can warm the Banana Bread with Coconut and pecan in the microwave or oven and serve it with a scoop of vanilla or coconut ice cream for a dessert-like indulgence.
- With coffee or tea: Enjoy a slice of the bread with your morning coffee or tea for a cozy and comforting start to your day.
- With yogurt and fruit: You can serve a slice of Banana Bread with Coconut and pecan with a dollop of Greek yogurt and some fresh fruit like strawberries, blueberries, or raspberries for a healthy and balanced breakfast or snack.
- French toast: You can turn the bread into French toast by dipping it in a mixture of beaten eggs, milk, and cinnamon, then frying it in a skillet until golden brown. Serve with maple syrup or honey and some fresh fruit for a delicious and decadent brunch.
How to Store & Re-Heat
To store: To store the bread, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. Alternatively, you can store the bread in the refrigerator for up to a week or in the freezer for up to 2-3 months. If storing in the freezer, wrap the bread in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Thaw the bread in the refrigerator or at room temperature before reheating.
To reheat: To reheat the bread, you can microwave it for 10-20 seconds for a quick and easy option. You can also toast the Banana Bread with Coconut and pecan in a toaster or toaster oven until warm and crispy. If reheating from frozen, thaw the bread first, then reheat using one of the above methods.
Make-Ahead
You can make the Banana Bread with Coconut and pecan ahead of time and store it for later use. Simply bake the bread according to the recipe instructions, then cool it on a wire rack. Once cooled, wrap the bread tightly in plastic or aluminum foil and store it in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. When ready to serve, thaw the bread if frozen, then reheat it in the microwave, toaster, or oven until warm and crispy.
How to Freeze
To freeze the Banana Bread with Coconut and pecan, let it cool completely on a wire rack after baking. Once cooled, wrap the bread tightly in plastic or aluminum foil, then place it in a resealable plastic bag or airtight container. Label the bag or container with the date and name of the bread. The bread can be frozen for up to 2-3 months.
To thaw the Banana Bread with Coconut and pecan, remove it from the freezer and let it sit at room temperature for a few hours or overnight. Alternatively, you can thaw the bread in the refrigerator overnight. Once thawed, reheat the bread in the microwave, toaster, or oven until warm and crispy.
Tips for Making The Best Coconut Banana Bread
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread with coconut and pecans will be. Look for bananas that have brown spots or are completely brown.
- Don't overmix the batter: Overmixing the batter can result in tough and dense bread. Mix the ingredients just until they are combined.
- Sift the dry ingredients: Sifting the flour, baking soda, and baking powder helps to remove any lumps and ensures that the ingredients are evenly distributed.
- Toast the pecans: Toasting them in the oven for a few minutes before adding them to the batter helps to enhance their flavor and give them a crunchy texture.
- Use a nonstick pan: Using a nonstick pan or greasing it well helps prevent the bread from sticking and makes it easier to remove from the pan.
- Let the bread cool before slicing: Letting the Banana Bread with Coconut and Pecans cool completely on a wire rack before slicing allows it to set and prevents it from crumbling or falling apart.
- Store the banana bread with coconut and pecans properly: To keep it fresh, store it in an airtight container or resealable plastic bag at room temperature for up to 3-4 days or in the refrigerator for up to a week. You can also freeze the bread for longer storage.
FAQ
Can I use a different type of oil or butter in banana bread with coconut and pecans?
You can use any oil or butter, such as vegetable oil, coconut oil, or salted butter. Remember that this may affect the flavor and texture of the bread.
Can I use frozen bananas in banana bread with coconut and pecans?
You can use frozen bananas that have been thawed and mashed until smooth. Frozen bananas work just as well as fresh bananas and can be a great way to use up ripe bananas that you don't want to waste.
Can I use sweetened coconut flakes in this recipe?
You can use sweetened coconut flakes instead of unsweetened coconut flakes. However, remember that this will make the Banana Bread with Coconut and pecan sweeter and may affect the overall flavor.
Can I omit the nuts in this banana bread with coconut and pecans?
You can omit the pecans or substitute them with another nut or dried fruit. This will change the flavor and texture of the bread, but it will still be delicious.
Can I make banana bread with coconut and pecans gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free option. Remember that this may affect the texture and flavor of the bread.
Can I use a different type of sugar in this recipe?
You can use granulated or dark brown sugar instead of light brown sugar. However, this will affect the flavor and color of the bread.
How do I know when the banana bread with coconut and pecans is done baking?
Insert a toothpick or a cake tester into the center of the Banana Bread with Coconut and pecan. If it comes out clean, the bread is done. If it has batter or crumbs, bake for a few more minutes and test again.
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Recipe
Banana Bread with Coconut and Pecans
Tools
Ingredients
- 232 g (1-¾ cups) of all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- ¼ teaspoon kosher salt
- 4 g (1 teaspoon) baking powder
- 5 g (½) teaspoon baking soda
- ½ cup avocado oil , grapeseed oil, or 1 stick (½ cup) unsalted butter, melted
- 152 g (¾ cup) light brown sugar
- 2 large eggs , room temperature
- 1 cup very ripe bananas , mashed until smooth (from about 2- 3 bananas)
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 75 g (¾ cup) full-fat unsweetened coconut flakes
- 65 g (½ cup) toasted pecans, chopped
Instructions
- Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan. Sift the flour, baking soda, and baking powder in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the avocado oil, salt, and sugar until combined. Beat in the eggs, one at a time, until combined.
- Mix in the bananas, lemon juice, and vanilla until combined. Add the flour mixture and mix at low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes until a tester inserted into the center is relatively clean and the top is golden brown.
- Do not overcook it! Cool in the pan for 10 minutes before removing it from the pan. Let cool entirely on a wire rack before slicing. Enjoy!
Notes
- To store: To store the bread, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or resealable plastic bag at room temperature for up to 3-4 days. Alternatively, you can store the bread in the refrigerator for up to a week or in the freezer for up to 2-3 months. If storing in the freezer, wrap the bread in plastic wrap or aluminum foil, then place it in a resealable plastic bag or airtight container. Thaw the bread in the refrigerator or at room temperature before reheating.
- To reheat: To reheat the bread, you can microwave it for 10-20 seconds for a quick and easy option. You can also toast the bread in a toaster or toaster oven until warm and crispy. If reheating from frozen, thaw the bread first, then reheat using one of the methods mentioned above.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.