Go Back

Coconut Banana Bread

Soft, moist, and full of flavor, this coconut banana bread brings together ripe bananas and fresh coconut for a rich, tender loaf. Lightly sweet with warm notes of nutmeg, it’s a simple twist on a classic that adds texture and depth in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American, Caribbean, Grenada
Servings 1 Loaf

Ingredients
  

Wet Ingredients

  • 3 medium very ripe bananas about 300g mashed
  • ⅓ cup 75g unsalted butter, softened
  • ½ cup 100g granulated sugar
  • 1 large egg 50g without shell, room temperature
  • ¼ tsp 1g lemon juice (optional)
  • 1 tsp 5g vanilla essence

Dry Ingredients

  • 1 cup 140g all-purpose flour
  • 1 tsp 4g baking powder
  • 1 tsp 5g baking soda
  • ¼ tsp 1.5g salt (If using sea salt, use ⅛ tsp / ~0.75g)
  • ¼ tsp 1g freshly grated nutmeg

Mix-Ins

  • ½ cup 70g fresh coconut pulp, thawed and squeezed - if frozen

Instructions
 

Prep

  • Preheat oven to 350°F (175°C).
  • Grease and lightly flour a loaf pan, or line with parchment paper. Set aside.

Prepare Coconut

  • If using frozen coconut pulp, thaw and squeeze out excess liquid.
  • Set aside.

Mixing – Dry Ingredients

  • In a separate bowl, whisk together: flour, baking powder, baking soda, salt, and nutmeg

Mixing – Creaming

  • In a large bowl, cream together: butter and sugar
  • Mix until light and slightly fluffy.

Mixing – Wet Ingredients

  • In a separate bowl, mash the bananas until mostly smooth.
  • Add to the creamed mixture along with: egg, lemon juice, and vanilla essence
  • Mix until just combined.

Add Coconut

  • Stir in the coconut pulp until evenly distributed.

Combining

  • Add the dry ingredients to the wet mixture.
  • Gently fold until just combined.
  • Do not overmix — a few streaks of flour are fine.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cooling

  • Let the bread cool in the pan for 5 minutes.
  • Carefully remove and transfer to a wire rack.
  • Allow to cool for at least 1–2 hours before slicing.

Serving

  • Slice and enjoy once cooled, or slightly warm for a softer texture.

Notes

Pairs Well With

  • A cup of tea or coffee
  • Salted butter
  • Honey or coconut spread
  • Fresh fruit on the side

Baking Notes

  • Coconut pulp: If using fresh or thawed coconut, squeeze out excess liquid before adding to prevent a wet batter.
  • Texture: The loaf should be moist and tender. Avoid overmixing to keep it soft.
  • Doneness: A toothpick should come out with a few moist crumbs, not wet batter.
Cooling: Allow the bread to cool completely before slicing so it sets properly.
Keyword American, Banana, Banana Bread, Bread, Caribbean, Coconut, Grenada