This quick and easy banana bread filled with flakes of coconut and chopped walnuts is always a good idea.
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.
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.
baking tip: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
- 1 ½ cups all-purpose flour (180 grams)
- 1 cup brown sugar (215 grams)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut oil , melted (see Notes) (105 grams)
- 2 large eggs
- ⅓ cup whole milk (80 ml)
- 1 cup mashed banana (225 grams, about 2 medium bananas)
- 1 cup flaked or shredded coconut (see Notes) (113 grams)
- ½ cup walnuts , chopped (55 grams)
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- 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.
- 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.
- Store bread in an airtight container at room temperature for up to 5 days.
- 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.