You know those mornings when you want something that tastes like vacation but still fuels your day?

This Coconut Banana Breakfast Bread is that cheat code. It’s bakery-level moist, smells like a beachside café, and takes minimal effort—no weird ingredients, no culinary acrobatics.

One slice with coffee, and suddenly your to-do list looks scared. Make it once, and your kitchen becomes “the spot” for breakfast.

The Special Touch in This Recipe

This isn’t just banana bread with coconut slapped on top. The magic is a double-coconut strategy: unsweetened shredded coconut for chew and virgin coconut oil for rich aroma and tenderness.

A splash of lime zest wakes up the sweetness, and a mix of brown sugar and ripe bananas builds that caramelized, almost toffee-like flavor. We also toast the coconut briefly before folding—tiny move, huge payoff.

Coconut Banana Breakfast Bread Recipe

Recipe by Wendy CarterCourse: Snack, Vegetarian

Servings

10 slices

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

260

kcal

Ingredients Breakdown

3 very ripe bananas (about 300 g peeled) — speckled and soft for max sweetness
2 large eggs, room temp
1/3 cup virgin coconut oil, melted and cooled (or neutral oil)
1/3 cup plain Greek yogurt (or sour cream) for moisture and tenderness
1/2 cup light brown sugar, packed
1 tsp pure vanilla extract
1 tsp lime or lemon zest (optional but awesome)
1 1/2 cups all-purpose flour (or half AP, half white whole wheat)
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup unsweetened shredded coconut, lightly toasted
1/2 tsp ground cinnamon (optional)
2–3 tbsp turbinado sugar for topping (optional, for crunch)
1/4 cup chopped nuts (macadamia, pecan, or walnut), optional
2 tbsp mini chocolate chips, optional—for the “treat yo’ self” vibe

The Method – Instructions

Prep the pan: Heat oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment, leaving a sling for easy removal. Lightly grease.
Toast the coconut: In a dry skillet over medium heat, stir shredded coconut for 2–3 minutes until just golden. Remove to a plate to cool. Don’t walk away—this stuff burns fast.
Mash bananas: In a large bowl, mash bananas until mostly smooth with small lumps. You’re aiming for thick applesauce texture.
Whisk the wet mix: Add eggs, melted coconut oil, yogurt, brown sugar, vanilla, and zest. Whisk until glossy and combined.
Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon. This prevents baking-soda clumps—nobody wants those.
Fold gently: Add dry to wet. Using a spatula, fold just until streaks of flour barely remain. Overmixing = tough bread, IMO.
Add-ins time: Fold in toasted coconut, and if using, nuts and mini chips. Stop as soon as everything looks evenly distributed.
Pan and top: Scrape batter into the pan. Smooth the top. Sprinkle with turbinado sugar (and a pinch of extra coconut) for a crackly crust.
Bake: 55–65 minutes, until a toothpick comes out with a few moist crumbs, not wet batter. If top darkens too fast, tent with foil at the 40-minute mark.
Cool like a pro: Cool in pan 10 minutes, then lift out and cool fully on a rack—at least 60 minutes. Cutting hot bread? That’s chaos. Let the crumb set.
Slice and serve: Use a serrated knife for clean slices. Excellent warm or room temp. A swipe of salted butter? Dangerous in the best way.

How to Store

Room Temp: Wrap tightly or store in an airtight container for up to 3 days. Keep a paper towel in the container to absorb moisture.
Fridge: Up to 6 days, wrapped well. Rewarm slices in a toaster oven to revive the crust.
Freeze: Slice, wrap individually, and freeze up to 3 months.
Thaw at room temp or toast straight from frozen.

Benefits of This Recipe

Balanced energy: Bananas and whole grains (if you sub half the flour) offer steady carbs without the sugar crash.
Better fats: Coconut oil and nuts add satiating fats for a longer-lasting breakfast.
Nutrient lift: Potassium from bananas, fiber from coconut and flour, and protein from Greek yogurt—nice little squad.
Meal-prep friendly: Stays moist for days, freezes like a champ, and travels well.
Customizable: Make it dairy-free, gluten-free, or add-ins happy without wrecking the texture.

Nutrition Stats

Per slice (1/10 loaf), approximate: Calories: 260, Protein: 4–5 g, Carbs: 33–35 g, Sugars: 16–18 g, Fat: 11–12 g, Fiber: 3–4 g, Sodium: 200–230 mg. Stats vary with add-ins and flour swaps, FYI.

Little Mistakes, Big Impact

Using underripe bananas: Green-ish bananas = bland bread. You want speckled, soft, and fragrant.
Overmixing batter: This activates gluten and turns tender bread into a bouncy brick.
Fold gently.
Skipping the cool-down: Slicing too soon smears the crumb and traps steam. Patience pays off.
Incorrect pan size: A smaller pan can underbake the center. If using an 8.5×4.5-inch pan, add 5–10 minutes and check often.
Old leavening: Baking soda loses power over time.
If it’s older than 6–9 months opened, replace it.

Alternatives

Dairy-free: Swap Greek yogurt with coconut yogurt or unsweetened applesauce; use dairy-free chocolate if adding chips.
Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Let the batter rest 10 minutes before baking to hydrate.
Low-sugar: Cut brown sugar to 1/3 cup and skip the turbinado. Riper bananas help compensate.
Higher protein: Replace 1/4 cup flour with vanilla protein powder and add 1 tbsp milk to maintain moisture.
Tropical twist: Fold in 1/2 cup finely diced pineapple (well drained) and swap lime zest for orange.
Watch bake time—fruit adds moisture.
Nut-free crunch: Use toasted pumpkin seeds instead of nuts.

FAQ

Can I use coconut milk instead of yogurt?

Yes—use 1/3 cup full-fat coconut milk, but add 1 tablespoon extra flour to balance the moisture. Texture will be slightly softer and more coconut-forward.

What if I only have sweetened coconut?

It works, but reduce brown sugar by 2 tablespoons to avoid an overly sweet loaf. Keep an eye on browning—sweetened coconut toasts faster.

How do I know it’s done without drying it out?

Check at 55 minutes.

The top should spring back, edges pull slightly from the pan, and a toothpick should show moist crumbs. Internal temp around 200–205°F is the gold standard.

Can I make muffins instead?

Absolutely. Portion into a lined 12-cup muffin tin and bake at 350°F for 18–22 minutes.

Start checking at 17 minutes.

Is the lime zest necessary?

Not mandatory, but it adds a bright, bakery-level finish that cuts through sweetness. Think of it as your secret handshake with flavor.

In Conclusion

Coconut Banana Breakfast Bread is the breakfast flex that doesn’t try too hard. It’s moist, aromatic, and ridiculously easy to customize to your diet or mood.

Make a loaf on Sunday and watch it quietly power your week—one slice at a time. Your toaster is about to get very popular.

Coconut Banana Breakfast Bread Recipe

The Special Touch in This Recipe