It’s the banana bread your lola would approve of! This coconut banana bread is the tropical quick bread you’ve been dreaming of.
Banana and coconut are a natural pair in Southeast Asian cooking. From Filipino ginataang bilo-bilo to Thai kluai buat chi this pairing is just so comforting and delicious. Why not translate those flavors into a
Tropical Spin on Baking Classic
This Coconut Banana Bread is adapted from my classic banana bread recipe over on The Little Epicurean. That version is a well-test, reliable base that I’ve been making for well over a decade.
For this adaptation, I swapped in coconut-forward ingredients to give it a more tropical, Filipino-inspired personality. I really think it’s the kind of banana bread that feels like it belong on your lola’s dining table along with some calamansi juice, tanglag tea, or salabat.
The result is a moist, fragrant loaf with tender crumb, little pockets of chewy coconut throughout, and a flavor that tastes like a warm, sunny vacation in every bite.
Ingredients
This banana bread recipe leans into coconut three ways: unsweetened shredded coconut, coconut extract, and coconut cream powder. You’ll need flour, leavening agents (baking powder and baking soda), eggs, and brown sugar.
Bananas :: Works best with “just-ripe” bananas meaning yellow with a some spotting. Banana should still hold their shape. Their natural sweetness is more subtle, which lets the coconut flavor take center stage without the bread becoming overly sweet or dense.
Salted Butter :: Salted adds flavor and richness you simply don’t get from unsalted. If you only have unsalted on hand, add an extra half teaspoon of salt to your batter.
Unsweetened Shredded Coconut :: Be sure it’s unsweetened! Sweetened coconut will make the loaf way too sweet and can cause over-browning.
Coconut Extract :: A little goes a long way. Measure out the extract, do not eye-ball it. Otherwise, you may end up with a soapy, bitter tasting batter. I recommend McCormick brand, though you have plenty of options.
Coconut Cream Powder :: This recipe is specifically tested with Kara brand of powder. It is not 100% coconut, this mixture does contain dairy milk protein as an emulsifier.
If you prefer a recipe that uses canned coconut milk and sweetened shredded coconut, I suggest this roasted banana bread.
New Pantry Staple: Coconut Cream Powder
If you’ve never worked with coconut cream powder before, let me introduce you your new favorite ingredient. It’s exactly what it sounds like- coconut cream in powder form. It’s a shelf-stable product that doesn’t require refrigeration and doesn’t start to spoil the moment you open it. (I love it because I tend to forget about half used cans of coconut milk (or cream) lurking in the back of my fridge which inevitably end up in the trash.)
To use coconut cream, simply rehydrate the powder with hot water. Stir it together and you’ve got rich, concentrated coconut cream! Since it’s thicker and fattier than canned coconut milk, it packs big coconut flavor (even in small amounts).
I purchased my pack at Weee!, but this product is available at Amazon and in store at Asian supermarkets (usually near the sauce packets and spices aisle).
This is one of those staple pantry items that you’ll find yourself reaching for constantly. I’m already planning my next experiments with this ingredient!
Assembly Instructions
1 Prep. Set rack in center of oven and preheat. Grease loaf pan and set aside.
Tips Before Baking
- Unsweetened shredded coconut. Sweetened coconut will throw off the sugar balance and can cause the edges of your loaf to over-brown before the center is fully baked.
- Crumble the toasted coconut. Take a moment to crumble the toasted shredded coconut into smaller, more irregular flakes. This gives you better distribution throughout the batter and a more pleasant mouthfeel in every bite, rather than long stringy pieces that clump together.
- Easy on the coconut extract. A little goes a long way. Too much and the flavor turns soapy and bitter. Stick to the amount listed in the recipe and resist the urge to add more.
- Measure ingredients by weight. Using a kitchen scale to weigh your ingredients, especially flour, removes the guesswork and ensures accuracy every time. Scooping flour directly from the bag can pack it into the measuring cup, leading to a dry, dense loaf. Weighing keeps your ratios precise and your banana bread consistently tender.
Serving Suggestions
Whether you’re baking this for a weekend merienda, a potluck, or just because you have a bunch of bananas on the counter- this loaf is a winner! It’s simple, familiar, and just a little bit extra.
This coconut banana bread is best enjoyed the day it’s baked, when the edges are still slightly crisp and the coconut aroma is at its peak. Store any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm briefly before serving.
Coconut Banana Bread
Ingredients
- 60 g unsweetened shredded coconut, lightly toasted (see notes) then crushed*
- 240 g ripe bananas, about 2 "medium sized"
- 150 g light brown sugar, ¾ cup, packed
- 113 g salted butter, ½ cup, melted, slightly cooled
- 16 g coconut cream powder * , 2 Tablespoons
- 30 g hot water, 2 Tablespoons
- 2 large eggs, room temp
- ½ teaspoon coconut extract
- 195 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
Instructions
- Prep. Preheat oven to 350°F. Grease a 9×4-inch loaf pan and set aside. If desired, line pan with parchment paper.
- Toast Coconut. Spread coconut in a single layer on the baking sheet. Bake for 8–10 minutes, stirring every 2–3 minutes, until lightly golden and fragrant. Set aside to cool.*Once cool, crumble the toasted coconut into smaller, more irregular sizes. This gives you better distribution throughout the batter and a more pleasant mouthfeel in every bite, rather than long stringy pieces that clump together.
- Wet Ingredients. In a large bowl, mash to gather bananas and brown sugar. Dissolve coconut cream powder in hot water, stirring until smooth. Mix coconut liquid into melted butter, then stir into the mashed banana mixture. Stir in eggs and optional coconut extract.
- Dry Ingredient. In a smaller bowl, whisk together toasted coconut, flour, baking soda, salt, and baking powder.
- Mix Wet and Dry. Add dry ingredients to wet mixture. Mix until just combined. Pour batter into prepared loaf pan. Spread into an even layer.
- Bake. Bake for 50-55 minutes, rotating pan halfway through, until toothpick inserted in center comes out clean.
- Cool. Leave bread in hot pan for 5 minutes, then unfold and transfer to wire rack. Cool bread to room temperature before slicing with serrated knife.
Notes
- This recipe has been tested several times using 2 “medium sized” bananas. This recipe is ideal for mashed bananas within 210-240 grams.
- For best results, use shredded (long, thin) unsweetened coconut. Desiccated is too fine and flakes are too large. Don’t use fresh/frozen grated coconut because that will have too much moisture for this recipe.
- Lightly crush or crumble cooled toasted coconut using to hard to break into smaller pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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