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Coconut Banana Bread

Coconut banana bread with an ivory-flecked crumb and a toasted coconut top. This quick loaf bakes until the topping turns golden and a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas, mashed
  • 0.333 cup melted butter
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup shredded coconut, divided

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Mix the melted butter into the mashed bananas, then stir in the sugar, egg, and vanilla extract.
  3. Whisk the flour, baking soda, and salt in a separate bowl, then fold into the wet mixture along with ¾ cup of the coconut.
  4. Pour the batter into the loaf pan.
  5. Scatter the remaining coconut over the top.
  6. Bake for 55 to 60 minutes, until the coconut topping is golden and a toothpick comes out clean.

Notes

For deeper coconut color, toast the coconut topping separately for a few minutes before adding it. Store the loaf wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a dairy-light option, swap the melted butter for an equal amount of neutral oil or melted coconut oil.