This Coconut Banana Bread is a tender, tropical twist on banana bread you know and love. Ripe bananas bring natural sweetness, while shredded coconut adds texture and coconut oil and milk deepen the flavor. Every slice has a bit of chew from the coconut and a fragrant warmth from the cardamom. It’s perfect for breakfast, snacks, or dessert.
I especially love how the flavors work together — cardamom gives that subtle, aromatic touch that elevates the bread, coconut adds richness without being overwhelming, and the bananas ensure moisture. Plus, it’s a great way to use very ripe bananas that might otherwise go to waste.
Why You’ll Love This Recipe
- Flavorful blend of banana and coconut with a warm cardamom aroma
- Moist crumb thanks to coconut oil and bananas
- Texture contrast—shredded coconut inside + a sprinkle on top for crispness
- Flexible baking sizes: loaf, medium loaves, minis depending on what you need
- No fancy or hard‑to‑find ingredients
Ingredients (Yield: about 1 large loaf or multiple smaller ones)
- 3 large eggs
- ½ cup coconut oil, melted
- 2 very ripe bananas, mashed
- ¾ cup organic sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 ½ cups all‑purpose flour
- 7 ounces shredded coconut (reserving ½ cup for topping)
- ½ cup coconut milk
- ½ teaspoon cardamom
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, strengthens flavor)
Step‑by‑Step Instructions
1. Preheat & Prepare Pan
Preheat your oven to 350°F (175°C).
Grease your baking pan or line with parchment. You can use one large loaf pan, two medium loaf pans, six small loaves, or 12 mini loaf pans depending on how you want to serve or share.
2. Mix Wet Ingredients
In a large bowl, whisk together eggs, melted coconut oil, mashed bananas, sugar, vanilla, and (if using) coconut extract. Mix until fairly smooth.
3. Add Dry Ingredients
Add baking powder, salt, flour, and cardamom. Stir gently until just combined—avoid overmixing so the bread stays tender.
4. Fold in Coconut & Coconut Milk
Fold in the shredded coconut (except the ½ cup reserved for topping). Also stir in the coconut milk—this helps ensure moistness and distributes coconut flavor.
5. Assemble & Top
Pour the batter into your prepared loaf pan(s). Smooth the top. Sprinkle the reserved ½ cup coconut mixed lightly with a teaspoon or so of sugar over the top so you get a crunchy, golden topping.
6. Bake
- Large loaf: about 1 hour
- Medium loaf pans: 35–40 minutes
- Small loaf pans: 25–30 minutes
- Mini loaf pans: 18–20 minutes
Test doneness by inserting a toothpick into the center; it should come out clean or with very few moist crumbs.
7. Cool & Serve
Once baked, remove from oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool further. Leading to cleaner slices and better texture.
Optionally, slather with strawberry jam or your favorite spread, but it’s wonderful on its own.
Tips for Success
- Use very ripe bananas (the riper, the sweeter and more flavorful)
- Don’t overmix—overworking the batter can make the loaf dense
- Make sure cardamom is fresh—if it’s been in the pantry a long time, the flavor fades
- If baking in multiple smaller pans, watch the baking times closely—mini loaves finish much faster
- Allow the top crust coconut to toast nicely so you get a bit of crunch
Final Thoughts
This Coconut Banana Bread delights in its simplicity and its flavor depth. With the natural sweetness from bananas and the tropical notes of coconut, plus the warm edge from cardamom, each slice feels rewarding. It’s versatile, cozy, and perfect for nearly any time of day: breakfast with coffee, an afternoon snack, or dessert.
If you bake it in minis, it’s great for sharing or gifting; if in one big loaf, it becomes a centerpiece at your table. Either way, the aroma filling the kitchen while it’s baking is part of the enjoyment. It’s the sort of bread you’ll want to make again and again.
Share Your Creations
Made this Coconut Banana Bread?
Leave a comment and tell me how it turned out!
Did you swap extracts, add nuts, or pack it full of coconut? I’d love to see your version!
Coconut Banana Bread
Ingredients
- 3 large eggs
- ½ cup coconut oil melted
- 2 very ripe bananas mashed
- ¾ cup organic sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 ½ cups all‑purpose flour
- 7 ounces shredded coconut reserving ½ cup for topping
- ½ cup coconut milk
- ½ teaspoon cardamom
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional, strengthens flavor
Instructions
Preheat & Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease your baking pan or line with parchment. You can use one large loaf pan, two medium loaf pans, six small loaves, or 12 mini loaf pans depending on how you want to serve or share.
Mix Wet Ingredients
- In a large bowl, whisk together eggs, melted coconut oil, mashed bananas, sugar, vanilla, and (if using) coconut extract. Mix until fairly smooth.
Add Dry Ingredients
- Add baking powder, salt, flour, and cardamom. Stir gently until just combined—avoid overmixing so the bread stays tender.
Fold in Coconut & Coconut Milk
- Fold in the shredded coconut (except the ½ cup reserved for topping). Also stir in the coconut milk—this helps ensure moistness and distributes coconut flavor.
Assemble & Top
- Pour the batter into your prepared loaf pan(s). Smooth the top. Sprinkle the reserved ½ cup coconut mixed lightly with a teaspoon or so of sugar over the top so you get a crunchy, golden topping.
Bake
Large loaf: about 1 hour
Medium loaf pans: 35–40 minutes
Small loaf pans: 25–30 minutes
Mini loaf pans: 18–20 minutes
- Test doneness by inserting a toothpick into the center; it should come out clean or with very few moist crumbs.
Cool & Serve
- Once baked, remove from oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool further. Leading to cleaner slices and better texture.
- Optionally, slather with strawberry jam or your favorite spread, but it’s wonderful on its own.
Leave a Comment