Banana Bread with Coconut and Pecans
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Bananas and coconut are a natural combination, and this banana bread is a fantastic way to enjoy them!
Banana and coconut are a match made in heaven, and this quick bread is a delicious way to enjoy them together. Like classic banana bread, it’s a breeze to make: you can whip up the batter in just twenty minutes, and then let the oven do the rest. Enjoy it warm out of the oven, or toasted for breakfast the next day—either way, it’s simply wonderful.
“Best banana bread EVER! This is definitely a keeper and one that I will be proud to share in gift baskets!”
What You’ll Need To Make Banana Bread With Coconut And Pecans
- All-Purpose Flour: Provides the structure for the bread. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder: Acts as a leavening agent, helping the bread rise and become fluffy.
- Butter: Adds moisture and richness to the bread.
- Sugar: Sweetens the bread and helps create a tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Very Ripe Bananas: Provide natural sweetness and moisture. The browner and spottier your bananas, the better.
- Vanilla Extract: Enhances the flavor of the bread with its aromatic richness.
- Shredded Unsweetened Coconut: Adds a subtle tropical flavor and texture.
- Pecans: Contribute crunch and a nutty flavor, especially when toasted.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan. In a medium bowl, add the flour, salt, and baking powder.
Whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, add the melted butter and sugar.
Mix until just combined.
Add the eggs, bananas, and vanilla.
Mix until combined.
Add the flour mixture to the bowl.
Mix on low speed until just combined. Do not over-mix.
Add the coconut and the pecans.
Stir to combine (the batter will look lumpy).
Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Let the loaf cool in the pan for about ten minutes.
Turn the bread out onto a wire cooling rack.
Slice while still warm or store in an airtight container. Toast individual slices for best results.
Frequently Asked Questions
Banana bread, banana muffins, and banana cookies are best when your bananas are overripe, so you’re looking for them to be pretty brown and spotty. If your bananas are not quite ripe enough for baking, you can speed things up by placing them in a brown paper bag and folding down the top. The natural ethylene gas produced by the bananas is trapped in the bag, which accelerates the ripening process.
Sure! Banana bread will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect.
Yes, the bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight on the countertop before serving. Crisp up individual slices in the toaster for a fresh-baked effect.
Absolutely! If you have overripe bananas and you’re not ready to bake, don’t let them go to waste. I typically freeze them in bags of 2 or 3, as mashed, they typically yield about 1 cup, which is what most banana recipes call for. Simply peel the bananas, place them in an airtight container or freezer bag, and freeze. When you’re ready to bake, thaw them in the bag and then mash.
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Banana Bread with Coconut & Pecans
Bananas and coconut are a natural combination, and this banana bread is a fantastic way to enjoy them!
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- 1 stick (½ cup) unsalted butter, melted
- ¾ cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut
- ½ cup pecans, toasted and chopped (see note below)
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and the pecans (the batter will look lumpy).
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overbake. Let the loaf cool in the pan for about ten minutes, then turn out onto a wire cooling rack. Slice while still warm. It will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect.
- Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 282
- Fat: 14 g
- Saturated fat: 7 g
- Carbohydrates: 37 g
- Sugar: 19 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 109 mg
- Cholesterol: 51 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wow, why didn’t I think of this amazing combination before? My normal go to banana bread recipe (after trying many recipes) was America’s Test Kitchen’s. I prefer it without chocolate chips, my husband likes it with chocolate. But after trying this, the whole family agreed this combo was THE BEST banana bread we’ve tasted. I’ve made 3 loaves already and it has come out perfect every time. Also freezes well. THANK YOU!!! We liked it as is, especially the toasted pecans. Yum.
I made this banana bread however, I used sweetened coconut and omitted the pecans. This is an amazing treat. Within 2hours of baking the pan was empty. Love this. Preparing to make it again
Hi Jenn, preparing to make this today but only have bread flour on hand. Will bread flour work ok or will that make it too dry?
Hi Jim, Bread flour isn’t optimal here but in a pinch, it should work (just keep in mind that the texture of the bread won’t be as tender). The batter may be a little thicker; if it appears to be too thick, add 1 to 2 tsp. of water per cup of flour. Please LMK how it turns out if you try it!
Jenn, as usual on your recipes, it turned out wonderful! I found some AP flour so did not have to resort to the bread flour. The coconut and toasting the nuts really did the trick. Thank you once again for all your help. Jim
Loved it, and I did not toast the pecans, but will next time. I made 2 loaves and had a slice warm. Seriously considering hiding the second loaf!
Made this with one twist – used coconut extract instead of vanilla. It was DELICIOUS! We are ecstatic about this site… as novice bakers and chefs… Thank you!
Hi, I’m confused! The banana bread with coconuts and pecans?
At one point it says bake it 50-55 minutes and another place it says bake 50-55 minutes ..I wanted to make it tomorrow..
WHICH IS IT??
Hi Meredith, I don’t see two different baking times in the recipe — it should be baked for 50 to 55 minutes. Please LMK if I can help in any other way!
This is so moist and delicious. I added extra coconut and baked at 325, as I do for all loaves to avoid the hard thick crust.
Oh, I just noticed that I deviated from the recipe by using sweetened coconut. It was definitely sweet but it was made as a treat so I didn’t mind that.
I made this the other day and was extremely disappointed. To me there wasn’t much flavor. I’ve read the other reviews and the majority were 5 star reviews. I’ve double checked the ingredients to make sure I didn’t miss any, and I didn’t. I did use organic coconut because the store didn’t have unsweetened.. What do you think I could have done wrong, if anything? Could it have been the organic coconut?
Hi Pam, So sorry to hear this was a disappointment! No, I don’t think the organic coconut would have had an impact. Were your bananas very ripe? If not, it could impact the sweetness of the bread. Also, this banana bread is a bit drier than some of my other ones – – perhaps that was the issue?
Absolutely delicious! Moist, fluffy, perfect banana flavour… I didn’t do any changes except that I used walnuts instead of pecans because it’s what I had at home. I took it out after 50 minutes and it turned out great! Will definitely make again!
I am not found of banana bread, but this recipe is delicious. I didn’t change anything. Made two loaves for 30 people and everyone absolutely loved it. They all wanted the recipe. The only thing I would do next time is to cover the sides of pan from outside with baking silicon band. This would prevent the sides of the cake to get too dry and collapse when cutting. Thanks for the recipe.
Second time around. Really a lovely recipe Doubled it up and used same time just bigger breadpan Great result. Feel like a Chef!!!
OMGoodness! This is the best! I did make a few changes. I used a little less sugar, used sweetened coconut and Macadamia nuts instead of pecans. I also put a little coconut and nuts on top before cooking. It was amazing! My Husband loved it! I made a double batch and shared with a couple of neighbors. They also loved it! Thanks for this fantastic recipe.