Easy coconut banana bread muffins recipe I have ever made! If you loved our coconut muffins but want to add some fruit this is a winner. With the addition of coconut and coconut milk, it is so yummy & easy to make too!
I don’t cook much from scratch, but this coconut banana bread recipe is an exception…..it just doesn’t get any better than homemade!! I always did the traditional banana bread recipe out of a cookbook I got when I was married until a few yrs. ago when I lost that page & went on a quest to make an even better one….and here it is!! (affiliate links present)
Coconut Banana Muffins
There are really 2 keys to why this 4 ingredient 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 this is how long to bake mini muffins with this batter which only takes about 11 minutes and the kiddos love them.
Coconut Banana Bread Muffins Recipe
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.
Ingredients
- Vegetable oil or applesauce
- Sugar, white version
- 2 eggs are best added at room temperature
- Vanilla extract
- 1/2 tsp almond extract, could add a dash of coconut flavored extract too
- All purpose flour is the dry ingredient basic
- Baking soda for it to rise
- Salt just a pinch makes them sweeter
- 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
Variations
Need dairy free? Coconut milk already is so you’re in luck. 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.
How to Make Banana Coconut Bread
You can make this into a loaf but I really think muffins turn out better because they cook more evenly. You can sprinkle a bit of coconut on top, it will brown and get a bit crispy. To intensify the batter even more add 1/2 tsp of coconut extract.
- 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 350 degrees for 11-12 minutes or lightly browned for mini muffins, 18 for regular size.
- 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.
How Long to Bake Mini Banana Muffins with Coconut
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. Tiny takes 11 minutes vs. 18 min. for “regular” sizes.
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.
Looking for more great banana bread recipes? Don’t waste them! If you hate that too there are so many goodies you can make from those brown goodies. Try them all and tweak to your liking. Here are a few others you might enjoy too.
- Banana pineapple bread is great
- We have made many batches of our Mini Banana Muffins Recipe if we don’t have the other add in on hand
- Sounds weird but banana bread with mayonnaise is killer
You can use either fresh or dried coconut in Coconut Banana Bread Muffins. Freshly grated or sweetened shredded coconut will provide a more intense flavor and texture, while dried coconut can still add a delightful coconut taste.
Absolutely, ours already is! You can find coconut milk at the grocery store, you just may not have noticed it before. I would recommend the regular, not light, coconut milk as well as it makes it really flavorful and moist.
* I’ve made it with regular or lactose free 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).
Yes, you can adapt the recipe to make a loaf instead of muffins. Adjust the baking time accordingly, as a loaf will typically require a longer baking time compared to muffins. 18 minutes vs. 50 minutes or so is the difference.
Test the doneness by inserting a toothpick into the center of the loaf—it should come out clean or with a few moist crumbs.
Tip: Try to get your bananas as black as possible as the coconut banana bread comes out best that way….retains natural sweetness. If you don’t get to them quick enough throw them into a bowl and in the fridge and you will buy yourself a few more days before you need to use them.
Coconut Banana Bread Muffins
Equipment
- 1 mini muffin tin or loaf pan
Ingredients
- 1/2 c vegetable oil
- 1 1/2 c sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 3/4 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3-4 overripe bananas, mashed, 4 if you like it more moist
- 1/3 c coconut milk
- 1/4 c coconut
Instructions
- Add all 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.
- Add non stick spray to either mini muffin pan or loaf pan and pour in mixture until it is half – 3/4 way full.
- Bake at 350 degrees for 10-12 minutes or lightly browned for mini muffins, 18 minutes or so for regular muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
sweetened coconut milk? I use coconut milk from a can I have never seen it sweetened.
The only one sweetened, that I am aware of, is coconut cream, which is sold by the cocktail mixers. Coco López or something. I hope she means regular coconut milk (unsweetened)
Great photography.