Coconut Pecan Banana Bread

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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?

Coconut Pecan 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 , 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 Coconut and Pecans

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.

Coconut and Pecans fill this Banana Bread - it's irresistible!

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.

Banana Bread with Coconuts and Pecans

Coconut Banana Bread Recipe

  1. 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.

  2. 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.

  3. 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.

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Coconut and Pecans fill this Banana Bread - it's irresistible!

Coconut Pecan Banana Bread

Sweet coconut and chewy pecans fill this irresistible banana bread.
Pin Print Review
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 10 servings

Ingredients 

  • 2 eggs
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/4 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 1/3 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

Calories: 327kcal · Carbohydrates: 42g · Protein: 5g · Fat: 16g · Saturated Fat: 8g · Cholesterol: 51mg · Sodium: 260mg · Potassium: 285mg · Fiber: 3g · Sugar: 23g · Vitamin A: 285IU · Vitamin C: 3.2mg · Calcium: 53mg · Iron: 1.6mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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