Best Coconut Banana Bread Recipe

This is the best coconut banana bread recipe I have ever made! With the addition of coconut and coconut milk, it is so yummy & easy to make too!

Coconut Banana Muffins

There are really 2 keys to why this banana bread recipe is so flavorful and different from others you’ve seen…the coconut milk and added almond extract!

Of course with any sort of sweet bread you can make it in a loaf and slice to serve or smaller which bakes faster. If I am in a real hurry I will bake mini muffins with this batter which only takes about 11 minutes and the kiddos love them.

Dairy Free Banana Coconut Bread

If you prefer to leave the second out that’s your choice but it is a nice addition and the coconut milk makes it nice and moist with the added sweetness of coconut. What is also great about this one is that it is dairy free just like our banana bread bundt cake!! That means my hubby and others who are lactose intolerant can enjoy it.

• Vegetable oil
• Sugar
• 2 eggs
• Vanilla
• 1/2 tsp almond extract, could add a dash of coconut flavored extract too
• All purpose flour
• Baking soda
• Salt
• Ripe bananas mashed, 4 if you like it more moist
• Sweetened coconut milk
• Sweetened (not unsweetened coconut) shredded coconut flakes
• Optional, 1/2 cup or so of chocolate chips

Really love coconut?? You can add some flakes to the mixture too. Use our homemade version or a cheater type with our Bisquick banana bread. Substitute coconut milk for regular and throw sweetened flakes into the mix.

Banana Coconut Bread

You can make this into a loaf but I really think muffins turn out better because they cook more evenly.

• Add all wet ingredients in a bowl including; mashed bananas, coconut milk, almond extract, vanilla, sugar, eggs, and oil into one bowl and mix well.
•  In another bowl mix dry ingredients and mix well.
• Slowly add dry ingredients to wet slowly using a mixer on low speed to make smooth.
  • you could fold in mini chocolate chips now, about 3/4 cup
• Add non stick spray to either mini muffin tin or prepared loaf pan and pour in mixture until it is half – 3/4 way full. 
• Bake at 325 degrees for 1 hr and 15 min or so for a loaf, until middle is done, or 12 minutes or lightly browned for mini muffins.
• When toothpick inserted comes out mostly clean with crumbs attached it is done.
• Allow quick bread to cool completely on a rack ideally before slicing.

I have done a loaf of banana or banana coconut bread but with anything in a loaf pan the middle pieces get the least done and the outer pieces get the most done and I’d prefer to have all of it be as moist as possible.

Mini muffins using a mini muffin recipe pan like this are great, and perfect for a brunch or breakfast for a few mornings. I use this size to make coconut muffins all the time and they never last long.

Seriously, just jump to recipe and get started on making this bread. If you like both of these great flavors it is a great combo and comes out really moist. Leftovers can be stored in a freezer bag on the countertop for up to 4 days with air sucked out to stay tender.

Coconut banana bread

You can find coconut milk at the grocery store, you just may not have noticed it before, and try to get your bananas as black as possible as the coconut banana bread comes out best that way….retains natural sweetness.

I would recommend the regular, not light, coconut milk as well as it makes it really flavorful and moist. Here’s a quick rundown on how easy this coconut banana bread recipe is to make.

* I’ve made it with regular milk (in our case organic 1% and with coconut milk, I would say the coconut milk version comes out a bit moister and a bit sweeter so I’d recommend that).