★★★★★

Coconut Banana Bread

Transform your everyday Banana Bread recipe into a tropical treat. Coconut Banana Bread is full of crunch 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!

Coconut Banana Bread...turn your traditional banana bread into something incredible with macadamia nuts and coconut!

Why this Recipe is Best

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!

Ingredient Notes

Bananas. The riper the better. I use 4 large bananas for my banana bread recipes.

Sour cream. Substitute full fat regular or Greek yogurt if preferred. Avoid sweetened or flavored yogurts.

Easy Instructions

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

Combine ingredients

Beat butter and sugar together. Then add in eggs, vanilla and mashed bananas.

Stir flour, salt, baking soda and cinnamon in to the banana mixture. Fold in sour cream, chopped nuts and shredded coconut.

Bake

Transfer the batter to prepared loaf pans. Bake for one hour. Let the bread cool in the pans for 10 minutes before removing.

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.

Coconut Banana Bread...turn your traditional banana bread into something incredible with macadamia nuts and coconut!

Tips & Tricks

  • Nut substitutes. Swap the macadamia nuts for chopped walnuts or pecans.
  • Serving suggestions. For dessert, drizzle with a little vanilla glaze and sprinkle with more 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.

Recipe FAQs

What size pan do I need?

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 this 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.

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

More Breakfast Recipes

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

  1. Preheat oven to 350°F. Spray two 9-inch loaf pans with baking spray. Set aside.
  2. In a large mixing bowl, beat butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined.
  3. 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.
  4. Pour into prepared loaf pans evenly.
  5. Bake for one hour, remove and cool in pans ten minutes. Remove from pans and cool completely.
  6. 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:

20

Serving Size:

1

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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 February 6, 2019

Comments & Reviews

  1. 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?

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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!

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

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

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

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

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

  12. 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!

  13. 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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