Turn your traditional Banana Bread recipe into something even better! I added shredded coconut and macadamia nuts to my favorite recipe! INCREDIBLE.
Based off our favorite Sour Cream Banana Bread recipe, you’ll love this incredibly moist and flavorful bread. For more flavor, top with a vanilla icing and toasted coconut!
More Breakfast Recipes
- Banana Streusel Coffee Cake with Maple Glaze
- Skinny Banana Chocolate Chip Muffins
- Waffles
- Buttermilk Pancakes
PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.
Yield: 20 servings
Coconut Banana Bread Recipe
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Coconut Macadamia banana bread
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 4 ripe bananas (about 2 cups mashed)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 cup sour cream
- 1 cup sweetened shredded coconut
- ½ cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
- Add in bananas. Mix until creamy. Add in flour, baking soda, salt, and cinnamon. Stir just until combined. Fold in the sour cream, shredded coconut, and chopped nuts just until blended.
- Pour into prepared loaf pans evenly.
- Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
- Store in an airtight container at room temperature for up to 4 days, or freeze for later use.
Notes
- Sour cream can be substituted with full fat yogurt in banana bread. Avoid choosing a flavored or sweetened yogurt as it will affect the texture and taste of your bread.
- Macadamia Nuts- can substitute walnuts or pecans if desired. Or leave the nuts out completely!
- More Coconut Flavor- add in ½ teaspoon coconut extract if desired.
- Pans: For our recipe, we use 9x5-inch loaf pans. If using a different size pan, adjust the bake time accordingly.
- Can you freeze banana bread? Yes! Wrap cooled banana bread in plastic wrap or foil, then slide into a ziploc freezer bag. Store for up to three months. Thaw on counter (in bag) overnight.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 274mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
This sounds amazing! Question, I’m not a fan of cinnamon in my banana bread, can it be omitted? Also how many cups of bananas is equivelant to 2 large bananas? Would 3 small work?
3 small would be just fine! And you can totally omit the cinnamon 🙂
love banana bread-will try after I obtain ingredients–bananas ,keep some in freezer so always have available.-like pecans better–thank you so much for sharing this glorious recipe -how on earth do you think up such wonderful combinations!!??–love to you!
I love this recipe! It’s my go-to banana bread now whenever I have browning bananas! Thanks!
You’re welcome!! I’m glad you enjoyed the recipe 🙂
looks delish. i have a quick question though – what substituions could be made if i didn’t want any banana in the bread? i know it’s silly but i hate the taste of bananas but i love coconut and macadamia nuts.
This coconut banana bread rocks my socks off girl! Can you just bring me a big slice tomorrow morning so that I don’t have to make breakfast??? 😉 Pinned!
Haha! Wish I could girl 🙂
Hello..this is my first time commenting although been long time follower now 🙂 Just made this last night and it was a hit. I am making it again for a friend who just had a surgery…it is a nice feeling to give comfort to somebody with as simple as giving some banana bread.
It took me forever to figure out bananas got sweeter as they got riper. Now I am so much wise 😉 I cannot leave banana bread alone – the coconut would make it even more addictive!
You’re just the cutest Mary Frances! I can’t leave banana bread alone either!
I would love a slice of this bread right now! Sounds fantastic!
This banana bread looks incredible Aimee! Love the coconut/banana combo and the macadamia nuts sound perfect! Pinning 🙂
What a great combination of flavours! I’m definitely going to give this one a try (pinned!).
Thanks for pinning Laurel!
well NOW I’m obsessed with the idea of coconut in banana bread-so tropical!
LOVE this combination of flavors so much. Banana bread is a favorite here and I will have to try this version soon. Thanks!
Thank you Matt! ENJOY!
What a lovely tropical spin on classic banana bread! I’d take a few slices with my coffee any day. 😀
Last year I made coconut zucchini bread and it was marvelous. Considering I love banana bread I know I would love this version too.
LOVE a coconut zucchini bread idea!! I’ll remember that one when my garden is exploding with zucchini this summer!
Gorgeous bread, Aimee! I just baked some banana bread yesterday for a post next week. Coconut oil, but not actual coconut flakes, in it. I love yours. I bet your house smelled great! Pinned
That banana bread looks delicious!