This quick and easy banana bread filled with flakes of coconut and chopped walnuts is always a good idea.

Coconut Banana Bread with Walnuts from

Does the internet need another banana bread recipe? Probably not, but this has become a favorite in our house over the last few weeks and it would be wrong to keep it all to myself.

Coconut Banana Bread with Walnuts from
Coconut Banana Bread with Walnuts from Coconut Banana Bread with Walnuts from

There’s nothing extra fancy or unusual here, just good old fashioned banana bread with a few tasty additions. I did use coconut oil to help bring the coconut flavor through a bit more, but butter works just as well.

Banana bread is my favorite “just because” thing to bake when I want to enjoy something fresh from the oven. Whether winter lingers where you live and you’re being subjected to yet another snowstorm, or spring decided to show up a month early, like here in Utah, banana bread is always a good idea.

Coconut Banana Bread with Walnuts from

Tips for better quick breads

  • Do not over mix the batter, or you’ll be left with a tough loaf. Mix just until everything is combined, but there will still be a few lumps.
  • Lining the loaf pan with parchment paper ensures none of it sticks to the pan, and makes it super easy to lift and remove.
  • If your bread browns too quickly as it bakes, cover with foil.
  • Bake until a toothpick inserted into the center comes out clean. This will take about an hour, but start checking on it after 45 minutes. When the center is firm and no longer jiggles, use a toothpick to test for doneness.

Coconut Banana Bread with Walnuts from

Coconut Banana Bread with Walnuts

Yield: 1 loaf

Coconut Banana Bread with Walnuts

A quick and easy banana bread filled with coconut and chopped walnuts.


  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 cup (215 grams) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (105 grams) coconut oil, melted (see Notes)
  • 2 large eggs
  • 1/3 cup (80 ml) whole milk
  • 1 cup (225 grams) mashed banana (about 2 medium bananas)
  • 1 cup (113 grams) flaked or shredded coconut (see Notes)
  • 1/2 cup (55 grams) walnuts, chopped


  1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a bowl, combine the flour, sugar, baking soda, ground cinnamon, and salt. In a separate bowl, combine the melted coconut oil, eggs, milk and mashed bananas. Add to the dry ingredients and mix until a few streaks of flour remain. Add the coconut and walnuts and mix until incorporated.
  3. Dump batter into the prepared loaf pan. Bake until bread is golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Store bread in an airtight container at room temperature for up to 5 days.

Notes: I like to use unsweetened coconut in my baking, to not add any extra sweetness to the finished product. However, if sweetened is all you can find, that will work too.

You can substitute 1/2 cup (113 grams) melted butter for the coconut oil, if desired.

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13 Responses to Coconut Banana Bread with Walnuts

  1. I totally agree with you: banana bread is always a good idea! Plus it’s so easy and quick to put together that I would definitely make it at least once a week if I hadn’t to keep my diet balanced!

    xo, Elisa

  2. This sounds like a match made in bread heaven…banana AND coconut! The internet may have too many regular old banana bread recipes, but luckily this is different ;)

  3. I agree, banana bread is always a good idea!

  4. So yummy looking! I love all the fun recipes for banana bread out there and this one totally catches my eye!

  5. Lauren says:

    I’ve never thought to put coconut in my banana bread, but now I’m intrigued! Looks delicious!

  6. I love it this recipe and this kind of bread.

  7. tracie c. says:

    have you froze this bread? thinking about doubling recipe and freezing one off for later.

    • Annalise says:

      I haven’t frozen this particular recipe, but in general quick breads freeze very well. Double wrap in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature in the plastic wrap, and enjoy!

      • tracie c. says:

        i just made a single loaf to test. it is delightful!!!! just brilliant with the coconut!!!!
        i will double next time and freeze a loaf. i have good luck freezing quick breads but always good to know if someone has actually done it with a particular recipe.
        thanks for sharing the recipe. so very good!

  8. I want to make banana bread but I can’t make it with eggs. Is there anything else I can use instead of eggs.


    • Annalise says:

      Unfortunately I don’t have much experience with egg-free baking. Have you tried searching for a banana bread that’s specifically egg-free? Sorry!

  9. I made the bread today and tastes wonderful. The combination of banana, coconut and walnuts is great. Thank you very much for sharing the recipe!

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