If you’re looking for a twist on classic banana bread that’s guaranteed to become your new obsession, Banana Bread with Coconut and Pecans is it. This moist, aromatic loaf brings together sweet, ripe bananas, a hint of tropical coconut, and the rich, buttery crunch of pecans. Every bite is a hug for your taste buds. Whether you’re making breakfast extra special or treating yourself to a comforting snack, Banana Bread with Coconut and Pecans delivers pure, homemade joy.

Banana Bread with Coconut and Pecans Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Banana Bread with Coconut and Pecans starts with straightforward ingredients you probably have in your pantry. Each one plays an important role: some for sweetness, some for moisture, some for irresistible texture, and a few that make the flavors pop.

All-purpose flour: Provides the structure for the loaf, ensuring it’s firm yet tender.
Baking soda: Helps the banana bread rise beautifully for a soft, moist crumb.
Salt: Balances the sweetness and heightens all the other flavors.
Ground cinnamon: Adds warmth and depth, giving that cozy aroma we all love in banana bread.
Unsalted butter (softened): Brings rich flavor and moisture, creating a soft, luscious texture.
Granulated sugar: Sweetens the bread without overpowering the fruitiness of the bananas.
Packed light brown sugar: Boosts moisture content and adds a gentle, caramel undertone.
Large eggs: Bind the batter together and give stability to the loaf.
Plain Greek yogurt or sour cream: Ensures the crumb stays tender and perfectly moist—choose whichever you love!
Vanilla extract: Infuses the bread with delicate, fragrant notes.
Ripe bananas (mashed): The star of the show, delivering sweetness, flavor, and a delightfully moist texture.
Sweetened shredded coconut: Adds chewy, tropical flair and subtle sweetness in every bite.
Chopped pecans: Bring in a toasted, buttery crunch that elevates the loaf’s character.

How to Make Banana Bread with Coconut and Pecans

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. A well-prepared pan makes it easy to release the baked bread without sticking—and the slight dusting of flour helps create a lovely crust on the outside.

Step 2: Blend the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, salt, and cinnamon. Whisking ensures everything is evenly distributed and your loaf rises with that classic, consistent banana bread crumb.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter together with the granulated and brown sugars until light and fluffy. This step is worth the extra few minutes—it incorporates air, laying the foundation for a tender, cake-like loaf.

Step 4: Incorporate Eggs, Yogurt, and Vanilla

One at a time, beat in your eggs. Next, mix in the Greek yogurt (or sour cream) and vanilla extract. These wet ingredients not only add moisture, but also give the banana bread a slight tang and tons of flavor complexity.

Step 5: Add the Bananas

Stir in the mashed bananas until the mixture is well combined. The bananas should be smooth for dreamy moisture, but a few little lumps are totally fine—they just reinforce that homemade feel.

Step 6: Combine Dry and Wet Mixtures

Gently add your dry ingredients to the wet mixture. Stir just until everything comes together. Overmixing can make banana bread dense, so a few streaks of flour are okay—everything will settle as it bakes.

Step 7: Fold in the Goodies

Now for the fun: Fold in the sweetened shredded coconut and chopped pecans. This is what transforms classic banana bread into Banana Bread with Coconut and Pecans—suddenly your kitchen smells like a dream!

Step 8: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. For a bakery-worthy look and a little extra crunch, sprinkle some extra coconut and pecans on top before baking. Slide into the oven and bake for 55 to 65 minutes. When a toothpick inserted in the center comes out clean (a few moist crumbs are perfect!), it’s ready. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve Banana Bread with Coconut and Pecans

Garnishes

Dress things up by scattering toasted coconut flakes and a few extra chopped pecans over the warm loaf just before serving. A light dusting of powdered sugar is lovely for a coffee shop finish, or try a simple drizzle of honey for extra shine and sweetness.

Side Dishes

Banana Bread with Coconut and Pecans pairs beautifully with a bowl of creamy Greek yogurt, a fresh fruit salad, or even a crisp, refreshing smoothie. If you’re serving brunch, offer some scrambled eggs or cheese and charcuterie on the side for a complete meal.

Creative Ways to Present

Turn each slice into a special treat: toast thick slices lightly and spread with salted butter or cream cheese, or cube the bread and use in a decadent bread pudding. For an indulgent twist, serve with a scoop of vanilla ice cream as a cozy dessert. Banana Bread with Coconut and Pecans also makes adorable mini loaves—perfect for gifting!

Make Ahead and Storage

Storing Leftovers

Baked goods like this are often even better the next day! Wrap any leftover Banana Bread with Coconut and Pecans tightly in plastic wrap or keep it in an airtight container. Store at room temperature for up to 3 days and enjoy a fresh slice whenever the craving hits.

Freezing

This loaf freezes wonderfully. To freeze, let the banana bread cool completely, then wrap the whole loaf (or individual slices) tightly in plastic wrap and a layer of foil. You can freeze Banana Bread with Coconut and Pecans for up to 3 months. Label and date your package for easy grabbing later!

Reheating

Enjoy that just-baked goodness by reheating leftover slices for 10–15 seconds in the microwave, or warm them gently in a 300°F oven for a few minutes. For extra indulgence, toast slices and top with a pat of butter to melt into all the nooks and crannies.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! Unsweetened coconut will make Banana Bread with Coconut and Pecans a bit less sweet and give a heartier coconut texture. If you prefer a sweeter loaf, keep the sweetened coconut, but feel free to experiment based on what you have on hand.

What can I substitute for pecans?

If you’re not a fan of pecans or simply ran out, feel free to swap in walnuts, almonds, or even chopped hazelnuts. For a nut-free option, just leave them out or replace with pumpkin seeds for crunch.

How do I know when the bread is done baking?

The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), your Banana Bread with Coconut and Pecans is ready. Also, the top should be golden brown and spring back lightly when touched.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum or add it separately), and check your other ingredients to ensure they’re gluten-free too. Your Banana Bread with Coconut and Pecans will still come out deliciously moist and flavorful.

Can I double the recipe?

Definitely! This recipe doubles well, just bake in two loaf pans or a larger pan, and keep an eye on the baking time—it may need a few extra minutes. Sharing more Banana Bread with Coconut and Pecans is never a bad idea!

Final Thoughts

This recipe takes banana bread to new heights—never dry, always flavorful, and full of delightful surprises in every slice. If you’ve never tried Banana Bread with Coconut and Pecans before, you’re in for a treat. Give it a go, and let your kitchen fill with those mouthwatering aromas. I can’t wait for you to dig in and share a loaf (or two!) with your favorite people.

Banana Bread with Coconut and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Delicious and moist banana bread with added sweetness from coconut and a satisfying crunch from pecans. This easy-to-make recipe is perfect for breakfast or as a snack.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/4 cup plain Greek yogurt or sour cream
1 tsp vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)

Mix-ins:

1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mix wet ingredients: In a large bowl, beat the butter and sugars until fluffy. Add eggs, yogurt, and vanilla; mix until smooth.
Combine: Stir in mashed bananas, then gently fold in dry ingredients until just combined.
Add mix-ins: Fold in coconut and pecans, then pour batter into prepared pan.
Bake: Bake for 55-65 minutes, until a toothpick comes out clean.
Cool and serve: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.