If banana bread had a tropical vacation and came back with a delicious tan, this would be it. Meet your new favorite twist on a classic: Coconut Banana Bread with Brown Butter. Ultra-moist and packed with deep flavor thanks to the magic of brown butter and a generous handful of coconut flakes. Whether you’re just trying to use up those brown bananas or craving something comforting, this banana bread with coconut loaf delivers every time.
✨ Trang’s Recipe Highlights
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- FLAVOR: Rich and toasty, with layers of sweet ripe banana, nutty brown butter, and subtle coconut. The brown butter adds a deep, almost caramel-like note that takes classic banana bread to the next level. Trust me, once you go brown butter banana bread, you’ll never go back! I tested this recipe without it, and it just didn’t have the same oomph.
- TEXTURE: Super moist and tender with a soft crumb, and just a little bit of texture from the coconut flakes.
- EASE: Simple, beginner-friendly, and no mixer required. You do need to take a little bit of effort up front to brown the butter and let it cool but it is not a difficult recipe and is well worth it.
- BONUS: Great way to use up overripe bananas, freezes beautifully and stays moist for days.
Ingredients you’ll need
Below is a photo of all the ingredients you’ll need to make this banana coconut bread. As always, the full ingredient list and quantities along with step-by-step instructions are in the recipe card.
Here are some notes and substitution tips for the key ingredients:
- Banana – the riper the better! I like to freeze any bananas that have gone brown during the week before they get too far gone. That way, I always have perfectly ripe ones on hand for baking. If you are using frozen bananas, just thaw and mash as usual.
- Coconut milk – I’m using coconut milk from the can for a richer flavor. However, the flavor of coconut milk is very subtle, so you won’t be able to taste it if you’re not also adding coconut flakes to the batter. You can substitute coconut yogurt, or regular yogurt or sour cream in a pinch.
- Coconut flakes – I’m using sweetened coconut flakes but unsweetened should work too.
Testing notes
Coconut flake size: Depending on the brand, 1 cup of coconut flakes can weigh very differently. I tested this recipe using both the Favorite Day and Good & Gather brands from Target (though it looks like the Good & Gather flakes may have been discontinued).
Favorite Day uses shorter flakes, which pack about 90 g per cup, while Good & Gather’s longer flakes only come out to 60 g per cup. For the most consistent and flavorful result, I recommend using the weighted amount – it ensures you’re packing in plenty of coconut flavor, no matter the flake size.
Amount of bananas: I also tested this recipe with varying amount of bananas like what I did for this Sour Cream Banana Bread with Pecans.
Since banana is a strong flavor, I found that using only bananas without any coconut milk in the batter completely overpowered the subtle coconut notes. On the flip side, when I used just one banana and more coconut milk, the loaf lacked that signature banana flavor and still only had a faint hint of coconut.
The final version I’m happiest with strikes a perfect balance: equal parts banana and coconut milk, for a moist loaf where both flavors shine.
Hungry for more?
Coconut Banana Bread Recipe
Ingredients
- 4 oz unsalted butter, 113 g, brown and cool
- ⅔ cup mashed banana, 160 g
- ⅔ cup coconut milk, 153 g
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar, 150 g
- 1 ¾ cup all-purpose flour, 230 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup sweetened coconut flakes, 93 g
- Melted butter for pan
Instructions
- Brown the butter – Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool. This will take approximately 8 minutes and 30 seconds.4 oz unsalted butter
- Prepare the wet ingredients – Mash the banana with a potato masher in a large mixing bowl. Add coconut milk, brown butter, vanilla and eggs, whisk together until smooth.⅔ cup mashed banana, ⅔ cup coconut milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add brown sugar – Add brown sugar and beat until well combined.¾ cup light brown sugar
- Combine dry ingredients – Sift flour, baking soda, and baking powder into a smaller mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture along with the coconut flakes and fold until just combined.1 ¾ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, 1 cup sweetened coconut flakes
- Preheat the oven – Set the oven in the middle of the oven and preheat to 350°F while the batter rests.
- Prepare the baking pan – Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.Melted butter for pan
- Bake – Transfer the banana coconut bread batter into the prepared loaf pan. Bake for 55 – 60 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.
- Cool – Remove from the oven and place it on a wire rack to cool. To remove the banana coconut loaf from the pan, simply lift it out using the excess parchment paper as handles.
Notes
- Storage: You can store leftover coconut banana bread in an airtight container or wrapped in plastic at room temp for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Reheating: I love serving banana bread slightly warm. Simply wrap a slice in plastic wrap or cover it with a damp paper towel, then microwave for 15–20 seconds until warmed through. If it’s frozen, heat it in short bursts, checking as you go until it’s perfectly warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More banana bread recipes
- For a refreshing take on banana bread, try this zesty Lemon Banana Bread.
- If you are a fan of chocolate, you’ll love this Chocolate Banana Bread – chocolaty and indulgent.
- Or may be you’ll looking for something with an Asian twist, this Matcha Banana Bread won’t disappoint!
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Can i use table salt instead of kosher salt
Yes, but you need to reduce by half the amount. So 1/4 teaspoon of table salt.
This sounds great! My husband, however, does not like coconut flakes but does eat items with coconut milk. Would it be possible to use chopped nuts instead of coconut flakes?
Sure you can skip the coconut flakes and do a half cup of whatever nuts you’d like. You don’t need to change anything else. He won’t even know there’s anything coconut in it!
Perfect! I figured I could, but just wanted to make sure. Have lots of bananas in the freezer.
Perfect, Barbara! Let me know how it turn out 🙂