This Coconut Banana Bread is perfect for coconut lovers. This banana bread is ultra moist, has just the right amount of sweetness, and has tons of coconut flavor.
I have made a ton of different banana bread recipes in my life. Some of my favorites are this Amish Banana Bread, Cast Iron Skillet Banana Bread, and Butterscotch Banana Bread. Until now, I have yet to find a coconut banana bread recipe that actually had a strong coconut flavor. I think this banana bread has just the right amount of coconut flavor without being overwhelming. It is also sweet and perfectly tender and moist.
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❤️ Why you’ll love this recipe
- Coconut flavor: Other recipes have a hint of coconut, my recipe has tons of coconut flavor.
- Easy: This is a no fuss recipe. Mix the dry ingredients, add in the wet, and then stir in the coconut flakes. It is super easy!
- Texture: This banana bread is ultra moist, soft, and tender.
🥣Ingredients needed
For this recipe, you’ll need:
- Bananas: Any where from a little spotty to brown work for this recipe.
- Instant coconut pudding mix: French vanilla may be substituted if you cannot find coconut. The pudding mix will add additional flavor and increase the moistness. You’ll want to use instant pudding mix and use the smaller box (about 3.4 ounces).
- Eggs
- Canola oil: Vegetable or safflower oil also work. You can also use coconut oil.
- All purpose flour: The base of our banana bread.
- White sugar and brown sugar: To sweeten the banana bread.
- Salt
- Baking soda and baking powder: To make the bread rise.
- Vanilla extract: Pure vanilla extract is best for baking.
- Sweetened coconut flakes
🍫Variations
You can add in chocolate chips or nuts (like chopped walnuts or pecans), if you like. If you’re unable to find coconut pudding mix, you can substitute French vanilla pudding mix. I think you’ll have the best results and the best coconut flavor with coconut pudding mix, though.
⏲️ How to make (step by step guide)
Begin by preheating your oven to 350℉ degrees. Grease a bundt cake pan or two loaf pans (small 8 x 4 inch size) and set aside.
In a mixing bowl combine the dry ingredients (flour, salt, coconut pudding mix, baking soda, baking powder, sugar, and brown sugar). Add the eggs, oil, vanilla extract, and mashed bananas.
Mix well with a hand mixer until the batter is smooth. Stir in one cup the coconut flakes with a large wooden spoon or spatula.
Pour mix into the greased bundt cake pan.
Add the remaining ¼ cup of coconut flakes on top and then cover with aluminum foil.
Bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle. If desired, remove the aluminum foil the last 5 to 10 minutes of baking to toast the coconut flakes.
👩🏻🍳 Tips
- Be sure to cover in aluminum foil to bake. You can remove it the last 5-10 minutes of baking.
- I prefer to use a bundt pan for this recipe. It helps the banana bread cook more evenly and it is ultra moist.
- Set aside about ¼ cup of your coconut flakes to add in at the end.
- Baking times may vary. You’ll know your banana bread is done when a toothpick comes out clean from the middle.
🥡 How to store leftovers
Store any leftover banana bread in an airtight container at room temperature. This banana bread will be good for up to four days after making.
📋 Recipe FAQs
You can definitely freeze this banana bread recipe. To best freeze this recipe, I suggest wrapping a loaf tightly in aluminum foil or in plastic wrap. This banana bread can be frozen for about two months or so. When you’re ready to eat it, let it defrost and then slice it.
What type of pan do I need for this banana bread recipe?
You can make this banana bread in two smaller loaf pans (8 x 4 inch) or a bundt cake pan.
A box of instant coconut pudding mix (about 3.5 ounces). I used just a store brand pudding. You do not need to prepare the pudding so disregard the instructions on the box. You also want to be sure that you are getting the instant kind of pudding mix.
Other banana bread recipes that you’re sure to love:
If you tried this Coconut Banana Bread Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Coconut Banana Bread
Equipment
- Bundt cake pan or two smaller loaf pans (8 x 4 inch)
- Large mixing bowl
- Hand or stand mixer
- Aluminum foil
Ingredients
- 3 ripe bananas mashed with a fork
- 1 package instant coconut pudding mix (about 3.4 ounces), unprepared French vanilla instant pudding may also be substituted
- 3 eggs beaten
- ⅔ cup canola or vegetable oil coconut oil also works
- 2 ¼ cups all purpose flour
- 1 ½ cups white sugar
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 ¼ cup sweetened coconut flakes divided
Instructions
- Begin by preheating your oven to 350℉ degrees.
- Grease a bundt cake pan or two loaf pans and set aside.
- In a mixing bowl combine the flour, salt, coconut pudding mix, baking soda, baking powder, sugar, and brown sugar.1 package instant coconut pudding mix (about 3.4 ounces), unprepared, 2 ¼ cups all purpose flour, ½ cup brown sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ cups white sugar
- Add the eggs, oil, vanilla extract, and mashed bananas.3 ripe bananas, 3 eggs, ⅔ cup canola or vegetable oil, 1 teaspoon pure vanilla extract
- Mix well with a hand mixer until the batter is smooth.
- Stir in one cup the coconut flakes with a large wooden spoon or spatula.1 ¼ cup sweetened coconut flakes
- Pour mix into the greased bundt cake pan.
- Add the remaining ¼ cup of coconut flakes on top and then cover with aluminum foil.
- Bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle. If desired, remove the aluminum foil the last 5 to 10 minutes of baking to toast the coconut flakes.
Mary says
Oh wow! I bet this smells delicious while it’s baking…..
Two Pink Peonies says
Banana bread does make your house smell amazing!
Flossie McCowald says
OOOOOH! I never thought of trying to make banana bread with pudding mix before, though I’ve used pudding mix with cake mix for a quick cake-for-one mix. But now I’ve got to try this sometime – and I bet it would also be delish with chocolate pudding…
Two Pink Peonies says
I can confirm that this is also really good with chocolate pudding!! I have been working on a chocolate banana bread recipe as well.
Aiyna says
This looks so yummy! Love anything with banana in it
DeShena@extravagantlybroke says
Wow, I love banana bread, but I’ve never tried to make it before. Who knew it was this simple?
Shannon says
This looks awesome! I love anything banana so this is a MUST make bak d good! Thanks for sharing!
Megan Ashley says
This looks so delicious – my mouth is watering! LOL I love all things coconut so I’ll definitely have to try this. Have you thought of putting a topping on this cake? My mom once made a bundt chocolate cake with a coconut topping – it was to die for! I’m sure it would be delicious on this coconut banana cake, too.
Two Pink Peonies says
I think adding a topping would be a great (and very delicious) touch to this recipe!
Jen says
My mother in law loves making banana bread! When I first started dating my husband, I asked him, “Why are there so many brown bananas in your freezer?” LOL. I’ll have to pass this along!
Two Pink Peonies says
Lol, that is such a cute story I love it!
Beth says
This looks and sounds so yummy. Must try this week for my family.