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5.0 from 42 votes

Easy Coconut Banana Bread

An easy-to-make, quick banana bread that is packed with banana and coconut flavor! This coconut banana bread is perfect with a cup of coffee in the morning or as a midday snack! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 465 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1/2 tsp vanilla extract
  • 3 Del Monte Fresh bananas ripened and mashed
  • 1/3 cup sour cream
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Line a 9x5 loaf with parchment paper. 
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the vegetable oil and granulated sugar for about 2 minutes, until the sugar in completely mixed with the oil. 
  4. Add in the eggs and whisk well to combine. 
  5. Add in vanilla, mashed bananas and sour cream. Mix well to combine. 
  6. Mix in the dry ingredients. Stir until no lumps of flour is visible. 
  7. Stir in shredded coconut and chopped walnut. Transfer the batter to the prepared 9x5 loaf. 
  8. Top with more shredded coconut and chopped walnuts. 
  9. Bake in the oven for about 45 to 55 minutes until a toothpick inserted in the banana bread comes out clean. 
  10. Let the coconut banana bread cool completely before slicing. 

Notes

  • Add 1/2 cup semi-sweet chocolate chips for
  • .
  • To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
  • As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
  • Let the bread cool completely before slicing it so you can have clean slices.
  • If you're allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.
  • Add 1/2 cup semi-sweet chocolate chips for banana coconut chocolate chip bread.
  • To make toasted coconut banana bread, toast the shredded coconut in a pan over medium heat for about 5-10 minutes before adding them to the batter.
  • As always, to have the maximum banana flavor in the banana bread, use ripe bananas. The darker the bananas, the more flavor the quick bread will have.
  • Let the bread cool completely before slicing it so you can have clean slices.
  • If you're allergic to nuts or prefer to not have walnuts in banana bread, simply leave them out.

Nutrition Information

Calories 465kcal (23%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 15g (75%) Cholesterol 46mg (15%) Sodium 254mg (11%) Potassium 318mg (9%) Fiber 3g (12%) Sugar 33g (66%) Vitamin A 147IU (3%) Vitamin C 4mg (4%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 465

% Daily Value*

Calories 465kcal 23%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 46mg 15%
Sodium 254mg 11%
Potassium 318mg 7%
Fiber 3g 12%
Sugar 33g 66%
Vitamin A 147IU 3%
Vitamin C 4mg 4%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.