Toasted Coconut-Banana Bread

"Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread."
photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Debbwl photo by Debbwl
photo by lazyme photo by lazyme
photo by Mrs Goodall photo by Mrs Goodall
photo by HokiesMom photo by HokiesMom
Ready In:
1hr 25mins
1 loaf




  • Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
  • Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

Questions & Replies

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  1. I made this bread as two small loaves in parchment-lined mini loaf pans. Half of the granulated sugar was replaced with dark brown sugar and I also added 1/4 teaspoon of freshly grated nutmeg. Half of the banana was subbed with coconut milk to give a more tropical flavor. I used coconut oil for "cooking" oil and the final 10 minutes of baking garnished the top of the loaf with grated coconut. Enjoyed for teatime yesterday. Prepared for CQ3.
  2. Yummy! I had some very overripe bananas to use up and this sounded like the perfect recipe. The bread was moist and delicious. We really loved the added chewiness from the toasted coconut. I made as written, except that I used 1/2 tsp. vanilla, 1/4 tsp. banana extract, and 1/4 tsp. coconut extract. I like to use these extracts to help boost the flavor of the bread. Thank you for sharing! **Made for 2013 Football Pool week #5**
  3. This was really good. I'm not a baker and so like to make simple quick breads. This was easy and delish. I made one loaf and 3 mini loaves One grandson has already weighed in and loved it. Thank you, Sheila for sharing.
  4. This was a great recipe! The coconut was nice with a chewy texture I liked. Thanks for posting. MERP'd for SWT 2019, Sue Chefs
  5. Coconut heaven! My oh my this is over the top! The toasted coconut takes a standard quick bread to new heights.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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