Coconut Banana Bread with Walnuts
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
Ingredients
- 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)
Instructions
- 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.
Notes
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.
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
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 😉
I agree, banana bread is always a good idea!
So yummy looking! I love all the fun recipes for banana bread out there and this one totally catches my eye!
I’ve never thought to put coconut in my banana bread, but now I’m intrigued! Looks delicious!
I love it this recipe and this kind of bread.
have you froze this bread? thinking about doubling recipe and freezing one off for later.
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!
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!
I want to make banana bread but I can’t make it with eggs. Is there anything else I can use instead of eggs.
Thanks
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!
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!
Hi Julia, so happy to hear you liked the recipe! Thanks for the comment!
Do you think substituting full fat coconut milk (in the can) in place of the whole milk would be good? I have everything to make this in the house, but no whole milk!
Yes I bet that would be fantastic! You can also use a lower fat milk, like 2%.
Made this last night. The coconut and walnuts were the perfect blend. Loaf came out moist. I will make again
My first time baking – ever! And this recipe came out perfect, I’m so happy! Really tasty, moist, and made the house smell gorgeous when it came out of the oven. Will definitely be making it again!
THANK YOU for this amazing recipe. Great success. I substituted butter for coconut oil (same qty), and used Desiccated coconut, and cooked for approx 5 mins less and it’s perfect!
Absolutely love this recipe! It’s perfectly moist inside and slightly crusty on the outside every time I make it and is a family favourite.
This is probably my new favorite banana bread recipe! I love all things coconut. I used the coconut oil and I substituted coconut milk for the dairy milk. I also added a teaspoon of pure vanilla extract and a half teaspoon of almond extract. It was perfect and my coworkers devoured it!
Hi Annalise. Did you use fresh coconut or the store bought coconut flakes?
store-bought!
Just put 2 loafs in the oven, can’t wait to try, I did add a dash of vanilla to it.
Thank you for the recipe
I just made this again.
Great recipe.
I added raisins.
Did a double batch. And used 1/2 c coconut oil and 1/2 c unsalted butter.
And oops forgot the milk!. Was worried, but it came out amazing!
I wish I could leave a photo.
Oh. PS. I added 1 teaspoon of pure vanilla extract in the double recipe.
Love this recipe. My kids love it
I made this banana bread today and it is the best banana bread I have ever made so tasty with the coconut and nuts – thanks for sharing – this will be my favourite go to for banana cake- thanks for sharing😁