The only thing better than homemade banana bread is Coconut Pecan Banana Bread. Sweet coconut, chewy pecans, and moist banana bread are combined in this delicious twist on everyone’s favorite bread.
Was there ever a better way to use those ripe bananas on the counter than by making a loaf of mouth-watering banana bread?
Sometimes, I find myself buying more bananas than I need so they’ll be sure to ripen before we can eat them and I’ll have an excuse to make a loaf of banana bread. I know I’m not alone in this!
There’s hardly a more comforting smell than that of banana bread baking. When I’m making a loaf, it’s a sure bet that my youngest son will come running to see what I have in the oven.
From Chocolate Chip Macadamia Nut Banana Bread to Triple Chocolate Banana Bread , or the classic Chocolate Chip Banana Bread, I love just about every variation there is on this classic quick bread. (I haven’t yet tried these incredible looking Chocolate Banana Muffins but you can bet they’re on my list.)
Coconut Banana Bread
I’ve shared my Blueberry Coconut Banana Bread with you before, a perfect loaf of moist banana bread stuffed with blueberries and sprinkled with coconut. I loved how that recipe turned out and started playing with variations on the coconut banana bread idea but with pecans.
Like in the blueberry coconut version, I decided to mix shredded coconut into the batter as well as sprinkling it on top of the loaf. This Coconut Pecan Banana Bread is the perfected result with nutty pecans and sweet flakes of shredded coconut are packed into every slice.
A loaf of Coconut Banana Bread is delicious fresh from the oven or lightly toasted and served with a pat of butter for breakfast the next day. It’s sweet enough to be a tasty dessert served alongside a scoop of vanilla or coconut ice cream as well.
This is the ultimate banana bread for coconut lovers!
Banana Bread with Sour Cream
Sour cream is my secret to making banana bread that stays moist and flavorful even days later. I beat the sour cream into the batter along with the butter and I’ve found it makes a world of difference in the taste and texture.
The outside of the bread develops a slightly crisp crust while the inside stays tender. Taking a bite of this banana bread is a heavenly experience.
A few years ago, I shared my classic no-frills Sour Cream Banana Bread and it was a game-changer. I use sour cream just about every time I bake a loaf of banana bread now and the results are perfect every time.
Somehow I find banana bread with sour cream tastes even better the next day! It stores well sliced or unsliced in a sealed container and will taste even more moist than when it came out of the oven.
This bread also freezes wonderfully so feel free to make a couple of loaves at a time if you have lots of bananas to use! You’ll never regret having an extra loaf of banana bread (or a few extra muffins) around.
For another terrifically moist banana bread option, you’ll want to try these Peanut Butter Banana Muffins too!
Coconut Banana Muffins
You can make this banana bread as muffins just as easily as making a loaf. Follow the recipe as directed and divide the batter into muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
These muffins make a delicious quick breakfast on the go or lunchbox snack, another reason why it never hurts to have a batch of banana muffins in the cupboard or freezer.
If you like this recipe, you’re sure to also enjoy another of my favorite tropical takes on banana bread, Hawaiian Banana Bread with Pineapple.
Coconut Banana Bread Recipe
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Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
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Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
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Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing.
Coconut Pecan Banana Bread
Ingredients
- 2 eggs
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 2 teaspoons vanilla extract
- ¼ cup butter, melted
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 medium bananas, smashed, about 1 ⅓ cups
- 1 cup shredded sweetened coconut, plus 2 tablespoons reserved
- 2/3 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
- Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
- Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!
Nutrition
Janet says
Would using unsweetened coconut make a too big difference? It is what I have . Thanks.
Mary Younkin says
I think unsweetened coconut will work fine. The bread just won’t be as sweet, Janet.
donna says
Is there any sub for the sour cream? I never buy it, could I use greek yogurt?
Mary Younkin says
This should work well with greek yogurt, Donna.
Howard Willis says
I have been making this bread for years, similar recipe, I use applesauce to keep it moist but will try the sour cream next time
Mary Younkin says
I’m so glad you like it, Howard..
Gary Stanley says
Did as posted. So happy I’m using my ( néw to me ) vintage electronic Sunbeam 1970’s mixer from ebay $38 bucks
Only change was toasted the coconut for in the bread. Not toasted on the top because it gets toasted as it bakes. 55 minutes exactly.
Looks and tastes as posted. Can’t wait for Hawaiian banana bread next. Maybe I’ll freeze 1/2 and make that next with the bananas in the freezer. Yum
Mary Younkin says
I’m glad you’re enjoying the bread, Gary.
Stephanie says
Any instruction on making muffins instead of the bread?
Mary Younkin says
That should work fine. You’ll want to watch as they bake and adjust the time accordingly.
Brenda says
Quick and easy. Taste like you slaved for hours and it so easy to understand why all the loaves were eaten before photos. Happened here. A keeper.
Mary Younkin says
I’m so glad you like it, Brenda.
Marty says
Very good and moist! Husband loves it!
Mary Younkin says
Thank you, Marty.
Paula says
Absolutely wonderful! Followed the recipe exactly and made a lovely loaf. And couldn’t wait for it to cool before we attacked it. It’s a definite keeper, Thank you!!
Mary Younkin says
That is great to hear Paula.
Kori Smith says
Yet another amazing recipe!!!
Mary Younkin says
Thank you, Kori!