Coconut Banana Bread (Super Flavorful, Moist & Easy to Make)
Inspired by my favorite Thai desserts from childhood, my coconut banana loaf is super moist and equally bold in both coconut and banana flavors.
I really wanted to highlight the wide spectrum of flavors you can achieve by using coconut-based ingredients; there’s unrefined coconut oil for the fat, coconut cream powder for a depth of coconut meat flavor, and shredded coconut used in two ways - folded into the batter and toasted. Coconut is not the only star of this loaf, though; plenty of ripe bananas build the tender crumb and infuse every bite with flavor.
What is the flavor/taste/texture of my Coconut Banana Bread?
The crumb is moist and custardy, thanks to the bananas, and slightly aerated due to the initial mixing of sugar and eggs. Coconut cream powder emulsifies beautifully with the coconut oil, preventing greasiness and giving the batter a smooth texture and even rise. Finely shredded coconut is used in two ways for this loaf: first, it is folded into the batter to add texture to the crumb, and second, it is sprinkled on top of the loaf, where it bakes up crispy and brown, adding another dimension of flavor.
What ingredients will you need to make Coconut Banana Bread?
1 | RIPE BANANAS
Bananas provide mostly starches, fiber, sugar, and water. We’ll mash them so smooth that it integrates fully into every crumb of this loaf. You can tailor the sweetness of your bread to the ripeness of your bananas; the darker the peel, the more starches have converted to sugars, which will create a sweeter muffin.
2 | ALL-PURPOSE FLOUR, UNBLEACHED
Flour serves as the structural backbone of the muffin, providing starch and gluten-forming proteins.
3 | BAKING POWDER
Baking powder leavens the banana loaf by releasing carbon dioxide gas when it reacts with moisture and heat, creating air pockets that result in a light, tender texture. It contains both an acid and a base, so it doesn’t rely on acidic ingredients in the batter.
4 | BROWN SUGAR
Brown sugar provides sweetness and contributes to moisture due to its molasses content. The molasses also adds a subtle caramel flavor and helps with browning through the Maillard reaction.
5 | EGGS
Eggs are a strong protein-based structural ingredient that also provides moisture.
6 | UNREFINED COCONUT OIL
Coconut oil is the main source of fat in this loaf. There are two types available: refined and unrefined. Refined coconut oil removes the majority of the coconut flavor, so it acts more like a neutral-tasting oil, whereas unrefined coconut oil retains its natural coconut flavor. I prefer unrefined as it adds to the coconut aroma of the loaf.
7 | THAI COCONUT CREAM POWDER
Coconut cream powder is a dried form of fatty coconut milk. It contains all the proteins and fats in the cream without the water, so it’s one of my new favorite ways to introduce a prominent coconut flavor in desserts. (In general, I love working with powder because it affords me more flexibility in terms of modifying flavors and colors in desserts.)
Perhaps you’re wondering if you can use just regular coconut milk in this recipe. To achieve the desired coconut flavor, we’d need to use a substantial amount of coconut milk in this recipe. Coconut milk, however, contains a very high ratio of water, so using the amount needed to achieve the desired flavor would result in an overly soggy loaf. That’s why coconut cream powder is essential for this recipe; it provides all the flavor and macromolecules from coconut cream without all the water.
I have tried two brands: Chao Thai Coconut Cream Powder and Kara Coconut Cream Powder. I developed this recipe using Chao Thai Powder, which contains 60 grams per packet, perfect for one loaf. Keep in mind that the Kara small packets only contain 50 grams, so use the whole packet, but you’ll get a slightly less coconut flavor. You can also buy the larger packet of Kara, which I’ve linked above, and use the full 60 grams.
8 | KOSHER SALT
Salt will balance the sweetness and enhance the natural flavors of the other ingredients.
9 | UNSWEETENED FINELY SHREDDED COCONUT
Shredded coconut adds texture and amplifies coconut flavor with natural oils and fiber. Because it’s unsweetened, it doesn’t interfere with the recipe’s sugar balance. Ensure you purchase the finely shredded type, as it will blend seamlessly into the batter without weighing it down.
Step by step:
STEP 1 | Preheat the oven and prepare the loaf pan.
WHY:
Starting with a hot oven ensures that the baking powder activates quickly, resulting in an even rise. Placing the rack in the lower third keeps the top from over-browning while the dense batter bakes through. Lining the pan helps prevent the loaf from sticking and damaging its structure.
HOW:
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Place an oven rack in the lower third of the oven and preheat to 350°F (176°C). Line a 1-pound loaf pan (8.5 x 4.5 x 2.75 inches / 22 x 11.5 x 7 cm) with a parchment or foil sling for easy removal (1a, b). Generously coat the pan with baking spray.
STEP 2 | Prep the bananas and dry ingredients.
WHY:
Mashing the bananas releases their natural sugars and moisture, which keep the loaf sweet and tender. Pre-mixing the dry ingredients ensures even distribution of the leavening agent (baking powder) for a consistent rise.
HOW:
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I’m showing you bananas here so you can see how ripe mine are compared to yours. Darker peels usually indicate a higher sugar content and a different composition of sugars (more conversion of sucrose into fructose, which is sweeter). A higher sugar content not only makes your bread sweeter but also slightly moister and denser. The bananas you see here are perfect for me in terms of structure for the loaf and sweetness level.
Peel the bananas and place them in a small bowl. Lightly mash with a fork until they resemble chunky applesauce, then set aside (2 a,b). In a separate small bowl, whisk together the flour and baking powder, then set aside.
STEP 3 | Blend the wet ingredients.
WHY:
Beating the eggs and sugar creates a foam that helps trap air, resulting in a lighter texture. Fully blending in the coconut oil and other ingredients ensures the fat emulsifies (mixes evenly with water-based ingredients), which gives the loaf a smooth crumb and even rise.
HOW:
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In a large mixing bowl, combine the brown sugar and eggs. Beat on high speed until pale and aerated, about 2–3 minutes (3a). Add the melted coconut oil and continue mixing on high for an additional minute, until fully incorporated (3b).
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Add the coconut cream powder and salt, and blend again on high until the mixture is fully emulsified with no visible oil separation (3c, d).
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Add the mashed bananas and mix (3e, f).
STEP 4 | Add the dry ingredients and shredded coconut.
WHY:
Adding the dry ingredients in two parts helps avoid overmixing, which could develop too much gluten and make the loaf tough. Adding shredded coconut provides extra flavor and texture without sinking to the bottom.
HOW:
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Add half of the flour mixture to the wet ingredients and mix on low speed until just combined (4a, b). Repeat with the remaining flour mixture.
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Here I’m showing you how finely grated my coconut is (4c). Fold in half of the shredded coconut (about ½ cup or 40 grams) (4d).
STEP 5 | Fill the pan and top with coconut.
WHY:
Spreading the batter evenly ensures even baking. Topping with coconut creates a crispy, golden crust that adds visual appeal and toasty flavor.
HOW:
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Pour the batter into the prepared loaf pan and smooth the top (5a). Sprinkle the remaining shredded coconut evenly over the surface (5b).
STEP 6 | Bake and check for doneness.
WHY:
A longer bake time is needed because the loaf is dense and moist. Baking in the lower third prevents over-browning while ensuring the center cooks through. The doneness cues help avoid underbaking, especially in the center.
HOW:
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Bake the loaf in the lower third of the oven for 1 hour and 15 to 25 minutes. It’s done when the top is domed with a central crack, and the coconut is golden brown. A toothpick inserted in the center should come out clean, and an instant-read thermometer should register 190°F (88°C).
STEP 7 | Cool before removing.
WHY:
Allowing the loaf to cool slightly helps it firm up, reducing the chance of breaking apart during removal. Cooling also allows steam to escape, which sets the crumb.
HOW:
Let the loaf cool in the pan for a short while before lifting it out using the parchment or foil sling.
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Coconut Banana Loaf
- 360 g (1 ½ cups mashed, about 3-4 large) ripe bananas*
- 240 g (2 cups) all-purpose flour, unbleached
- 11 g (2 ¾ teaspoons) baking powder
- 181 g (¾ cup + 2 tablespoons, firmly packed) brown sugar, light
- 100 g (2 large) eggs, room temperature
- 110 g (½ cup) unrefined coconut oil, melted and liquid
- 60 g (4 tablespoons) Thai coconut cream powder**
- 4 g (1 ¼ teaspoons) kosher salt
- 80 g (1 cup, divided) unsweetened finely shredded coconut
- 360 g (1 ½ cups mashed, about 3-4 large) ripe bananas*
- 240 g (2 cups) all-purpose flour, unbleached
- 11 g (2 ¾ teaspoons) baking powder
- 181 g (¾ cup + 2 tablespoons, firmly packed) brown sugar, light
- 100 g (2 large) eggs, room temperature
- 110 g (½ cup) unrefined coconut oil, melted and liquid
- 60 g (4 tablespoons) Thai coconut cream powder**
- 4 g (1 ¼ teaspoons) kosher salt
- 80 g (1 cup, divided) unsweetened finely shredded coconut
- Preheat the oven + prepare the loaf pan.
Place an oven rack in the lower third of the oven and preheat to 350°F (176 °C).
Line a 1-lb loaf pan (8.5 x 4.5 x 2.75 inches / 22 x 11.5 x 7 cm) with a parchment or foil sling for easy removal (see step-by-step above). Coat generously with baking spray. - Prep the bananas and dry ingredients.
Peel the bananas and place them in a small bowl. Using a fork, lightly mash until it resembles a chunky applesauce. Set that aside for now.
In a small bowl, whisk together the flour and baking powder until the mixture is smooth and homogeneous. Set that aside. - Blend the wet ingredients.
In a large mixing bowl (either a hand mixer or a stand mixer is fine), add the brown sugar and eggs. Mix on high speed til pale and aerated, about 2-3 minutes.
Add the melted coconut oil and blend on high speed until all the oil is incorporated - an additional 1 minute.
Add the coconut cream powder and salt and blend on high speed again until completely emulsified. This means that there will be no separation of oil and water, and the mixture should look even, smooth, and slightly paler in color.
Add the mashed bananas and blend until fully mixed. - Add the dry ingredients.
Pour in half of the flour mixture and mix on low speed until just combined. Repeat this process with the second half, and then fold in another half of the shredded coconut (approximately 40 grams, or ½ cup) using a spatula.
Pour the batter into the prepared loaf pan and create a thick layer on the top of the batter with the remaining shredded coconut. - Bake for about 1 hour and 15 minutes.
Bake in the lower third of the oven for about 1 hour and 15 minutes to 1 hour and 25 minutes. The loaf is done, with its domed shape and a center crack, and the coconut has toasted nicely along the top.
A toothpick inserted in the direct center should not have any crumbs. If you have an instant-read thermometer, the center should be ready 190°F/88°C.
Allow the loaf to cool slightly before removing from the pan.
Recipe Card - Adriana's Notes
*The darker the peel, usually means the higher sugar content and a different composition of sugars (more conversion of sucrose into fructose, which is sweeter). A higher sugar content not only makes your bread sweeter but also slightly moister and denser. Check out the step-by-step photos above for how my bananas looked when I made this loaf.
**Coconut cream powder is a fine white powder that contains all the components that make up the fatty portion of coconut milk (called the cream) without the water. I have tried two brands: Chao Thai Coconut Cream Powder and Kara Coconut Cream Powder. I developed this recipe using Chao Thai Powder, which contains 60 grams per packet, which is perfect for one loaf. Keep in mind that the Kara small packets contain only 50 grams, so use the entire packet. It will work fine; you’ll get a slightly less coconut flavor. You can also buy the larger packet of Kara, which I’ve linked above, and use the full 60 grams.
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