Coconut Pudding Banana Bread

This coconut pudding banana bread is perfect for banana bread lovers. Coconut and banana go together wonderfully in this extra moist banana bread recipe.

I have been on a quest to make all the banana bread recipes out there. I have made cast iron skillet banana bread, molasses and buttermilk banana bread, and yellow cake mix banana bread! Next on my list was coconut pudding banana bread. The mix of coconut and banana turned out fantastic. The two flavors really compliment each other.

I recently tried a banana bread recipe that uses French vanilla pudding mix. It is a really delicious banana bread recipe. I wanted to try something similar but instead use coconut pudding and coconut flakes. I’m so glad I did some more banana bread recipe experimenting because it turned out so good. If you are a coconut fan and a banana bread fan then you’ll love this recipe.

What ingredients do I need for this banana bread?

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.
• Eggs: You’ll need three large eggs for this recipe.
• Canola oil: Vegetable or safflower oil also work.
• All purpose flour: The base of our banana bread.
• White sugar and brown sugar: To sweeten the banana bread.
• Salt: Just one teaspoon is needed.
• Baking soda and baking powder: To make the bread rise.
• Vanilla extract: Pure vanilla extract is best for baking.
• Sweetened coconut flakes: What’s coconut banana bread without coconut flakes?

What kind of pudding goes into this banana bread?

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.

If you can’t find coconut pudding mix, you can substitute French vanilla instant pudding mix.

What type of pan do I need for this banana bread recipe?

You can make this banana bread in two loaf pans (9 x 5 inch) or a bundt cake pan.

Can I use frozen bananas?

I love using frozen bananas in this coconut banana bread recipe. I love throwing some ripe bananas in my freezer so I can make banana bread later.

Can I freeze this banana bread?

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.

Other banana bread recipes:

• Butterscotch Banana Bread
• Copycat Starbucks Banana Bread

Coconut Pudding Banana Bread

Audrey

The mix of coconut and banana turned out fantastic in this unique banana bread.

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Breakfast

Cuisine American

Servings 8 people

Calories 396 kcal

Equipment

• ▢
  Bundt cake pan or two loaf pans (9 x 5 inch)

Ingredients

  

1x2x3x

• ▢ 3 ripe bananas mashed with a fork
• ▢ 1 package instant coconut pudding mix (about 3.5 ounces), unprepared French vanilla instant pudding may also be substituted
• ▢ 3 eggs beaten
• ▢ ⅔ cup canola or vegetable oil
• ▢ 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

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, baking soda, baking powder, sugar, and brown sugar.
• Add the eggs, oil, vanilla extract, coconut pudding mix, and mashed bananas.
• Mix well with a hand mixer for 3 minutes or 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 or two loaf pans.
• Add the remaining ¼ cup of coconut flakes on top and then cover with aluminum foil.
• Bake at 350 degrees for 40 to 45 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.

Notes

If using a bundt cake pan, adjust the cooking time to 60 minutes at 350 degrees.

Nutrition

Calories: 396kcal

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