My Auntie Jean used to make a version of this, and she’d always call it her “Vacation Bread.” One bite, and you’ll understand why. It’s like a tropical getaway in loaf form. The coconut makes it incredibly moist, with little chewy bits and a toasty, fragrant top. It’s the banana bread you make when you want to feel a little bit fancy, a little bit pampered, without any extra effort.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 60 mins | 1 hr 15 mins | 1 loaf (10 slices) | Easy |
Why You’ll Love This Recipe
- The texture is everything. Chewy, tender, and moist all at once.
- It’s a natural for gifting—it looks and tastes decadent.
- The double-hit of coconut (inside and on top) delivers on its promise.
- It’s a wonderful base for other tropical flavors if you’re feeling adventurous.
Grab These
- 3 very ripe bananas, mashed (about 1 ¼ cups)
- ½ cup (1 stick) unsalted butter, melted
- ⅔ cup (145g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder (yes, powder, not just soda)
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup sweetened shredded coconut, divided (we use ¾ cup in the batter, ¼ cup on top)
Let’s Make It
Alright, let’s take a quick trip to the tropics. Preheat that oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In your favorite mixing bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and vanilla until it’s smooth and homogenous.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt. I like to add about ¾ cup of the shredded coconut to the dry ingredients and give it a stir—this helps coat it and prevents it from all sinking. Pour the dry ingredients into the wet and fold with a spatula until you no longer see dry flour. Don’t overdo it!
Pour the batter into your prepared loaf pan and smooth it out. Now, take that remaining ¼ cup of shredded coconut and sprinkle it evenly over the top. Press it down gently so it adheres. This is going to get all golden and toasty in the oven.
Bake for 55-65 minutes. The top will be a deep brown, the coconut will be fragrant and toasted, and a skewer inserted into the center should come out clean. Let it cool in the pan for 15 minutes before using the parchment paper to lift it out onto a wire rack to cool completely.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 4g |
| Carbohydrates | 40g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 22g |
| Note: Values are estimates |
Variations & Add-Ins
- Toasted Macadamia Nut: Fold in ¾ cup of chopped, toasted macadamia nuts for the ultimate tropical treat.
- White Chocolate Chip: Swap ½ cup of the coconut for ½ cup of white chocolate chips. A little decadent, but oh so good.
- Coconut Cream Glaze: For extra indulgence, whisk 3 tbsp coconut milk with ½ cup powdered sugar and drizzle over the cooled loaf.
Serving Ideas
- This is fantastic with a cup of strong coffee to balance the sweetness.
- Toasted and slathered with coconut butter? You’ve officially reached nirvana.
- Serve it as a dessert with a scoop of coconut or mango sorbet.
Storage & Reheating
Store at room temperature, tightly wrapped, for up to 3 days. The coconut on top will lose its crunch over time, but the bread inside stays wonderfully moist. You can freeze it (without a glaze) for up to 3 months.
My Two Cents
For the best flavor, toast your shredded coconut for the topping before you start. Just spread it on a baking sheet and pop it in the oven for 3-5 minutes at 350°F until it’s lightly golden. It deepens the flavor immensely and makes your kitchen smell amazing.
You Asked, I’m Answering
- Can I use coconut oil instead of butter? You can! Use ½ cup melted, unrefined coconut oil for a more intense coconut flavor. The crumb might be a tad denser, but still delicious.
- Is unsweetened coconut okay? Absolutely. The bread will be a little less sweet, so it’s a great option if you prefer things a bit more subdued.