Banana Bread with Coconut and Pecans
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 any time you need a quick and satisfying treat.
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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
How to Store & Re-Heat
Make-Ahead
How to Freeze
- 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.
You can make the Banana Bread with Coconut and Pecans ahead of time and store it for later use. Simply bake the bread according to the recipe instructions, then let it cool completely on a wire rack. Once cooled, wrap the bread tightly in plastic wrap 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.
To freeze the Banana Bread with Coconut and Pecans, let it cool completely on a wire rack after baking. Once cooled, wrap the bread tightly in plastic wrap 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 bread, 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.
Nutrition Facts
Banana Bread with Coconut and Pecans
Amount per Serving
Calories
303
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
27
mg
9
%
Sodium
101
mg
4
%
Potassium
152
mg
4
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
51
IU
1
%
Vitamin C
2
mg
2
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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