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.
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!
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Recipe
Banana Bread with Coconut and Pecans
Equipment
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
