Coconut Banana Bread

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Transform your everyday Banana Bread recipe into a tropical treat. Coconut Banana Bread is full of crunchy macadamia nuts and toasted coconut flakes. The results are unbelievably delicious!

Based off our favorite Sour Cream Banana Bread recipe, you’ll love this moist and flavorful bread. Top with a vanilla icing and toasted coconut for an extra special touch!

Two slices of coconut banana bread on a white plate.

Why Make Coconut Banana Bread

If you want to add some pizzazz to your quick bread, this Coconut Banana Bread recipe is for you!

  • Sour cream makes it extra moist.
  • Perfect balance of coconut and banana flavor.
  • Serve for breakfast, snack or dessert.
  • Makes two scrumptious loaves.
  • Freezer friendly recipe.
  • Easy to follow instructions.

This recipe makes two loaves of perfect bread. That way you have one to enjoy now and another to freeze for later! Move over zucchini bread, we’ve got a new favorite in the oven.

Love banana bread? Be sure to try our chocolate chip banana bread and our blueberry banana bread next!

Ingredient Notes

Ingredients needed to make coconut banana bread.

A quick glance at the ingredients shows that aside from the macadamia nuts, you may have everything you already need!

  • Bananas. The riper the better. I use 4 large bananas for my banana bread recipes. Choose the ones with the MOST brown spots. Or use our guide on how to ripen bananas quickly!
  • Sour cream. Substitute full fat regular or Greek yogurt if preferred. Avoid sweetened or flavored yogurts.
  • Macadamia Nuts. If you can’t find these, swap them out for chopped walnuts! Equally delicious. We love walnuts in our banana nut muffins!

Easy Instructions

Step by step photos showing how to make coconut banana bread.

Coconut Banana Bread is just as easy to make as regular banana bread.

  1. Combine ingredients. Beat butter and sugar together. Then add in eggs, vanilla and mashed bananas. Stir flour, kosher salt, baking soda and cinnamon in to the banana mixture. Fold in sour cream, chopped nuts, and shredded coconut.
  2. Bake. Transfer the batter to prepared loaf pans. Bake for one hour. Let the bread cool in the pans for 10 minutes before removing.
  3. Serve or freeze. Slice banana bread and enjoy plain or topped with vanilla ice cream! To store this for later, transfer cooled loaves to freezer bags and freeze for up to 3 months.

Tips & Tricks

  • Nut substitutes. Swap the macadamia nuts for chopped walnuts or pecans.
  • When adding ingredients to the bowl, be sure to measure the flour correctly!
  • Serving suggestions. For dessert, drizzle with a little vanilla glaze and sprinkle with more toasted coconut. The glaze from these blueberry donut muffins is delicious.
  • More coconut flavor. Add a drop of coconut extract to the batter to enhance the coconut taste.
Banana bread with coconut sliced and served on white plates.

Recipe FAQs

What size pan do I need to make banana bread?

We make our banana bread recipes in 9 x 5-inch loaf pans. You can use other sized pans, but will need to adjust the baking time accordingly.

Can I make banana bread without nuts?

Feel free to leave the nuts out of my coconut banana bread recipe. It’ll still be delicious.

What’s the best way to keep banana bread fresh?

Store your homemade coconut banana bread in an airtight container or plastic wrap. I recommend slicing just before serving to keep the bread ad its best.

Two slices of banana bread with coconut on a white plate.

Make traditional banana bread more exciting! A couple handfuls of coconut and macadamia nuts are all it takes.

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Coconut Banana Bread Recipe

5 from 3 votes
By: Aimee
Transform your everyday Banana Bread recipe into a tropical treat. Coconut Banana Bread is full of crunchy macadamia nuts and toasted coconut flakes. The results are unbelievably delicious!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 servings


  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 4 ripe bananas about 2 cups mashed
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup sour cream
  • 1 cup sweetened shredded coconut
  • ½ cup chopped macadamia nuts
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  • 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.


  • 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 1/2 teaspoon coconut extract if desired.
  • Pans: For our recipe, we use 9×5-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.


Calories: 330kcal, Carbohydrates: 43g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 68mg, Sodium: 274mg, Fiber: 2g, Sugar: 25g
Course: Breads
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 2, 2022

Comments & Reviews

  1. Under the nutritional value, it says 20 servings. Is that counting both loaves or 20 servings per loaf? Thanks

  2. Thank you so much Aimee for all your delicious recipes.
    The banana coconut bread is so good.
    I love the combination of coconut & banana.

  3. 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?

    1. This recipe was great used nutmeg instead of cinnamon and walnuts instead of macadamia and baked it a 1 lager loaf pan . For breakfast I warmed it in the toaster over and spread cream cheese and a cup of coffee lovely breakfast

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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!

    1. You’re just the cutest Mary Frances! I can’t leave banana bread alone either!

  9. This banana bread looks incredible Aimee! Love the coconut/banana combo and the macadamia nuts sound perfect! Pinning 🙂

  10. What a great combination of flavours! I’m definitely going to give this one a try (pinned!).

  11. well NOW I’m obsessed with the idea of coconut in banana bread-so tropical!

  12. LOVE this combination of flavors so much. Banana bread is a favorite here and I will have to try this version soon. Thanks!

  13. What a lovely tropical spin on classic banana bread! I’d take a few slices with my coffee any day. 😀

  14. Last year I made coconut zucchini bread and it was marvelous. Considering I love banana bread I know I would love this version too.

    1. LOVE a coconut zucchini bread idea!! I’ll remember that one when my garden is exploding with zucchini this summer!

  15. 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

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