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Coconut Pudding Banana Bread

The mix of coconut and banana turned out fantastic in this unique banana bread.
Course Breakfast
Cuisine American
Keyword Coconut banana bread, coconut pudding banana bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 396kcal
Author Two Pink Peonies
Cost $6


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


  • 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
  • cup canola or vegetable oil
  • 2 ¼ cups all purpose flour
  • 1 ½ cups white sugar
  • ½ cup brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1 ¼ cup sweetened coconut flakes


  • 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.


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