Coconut Banana Bread


You guys I’ve been a little obsessed with fall baking flavors, (pumpkin and apple to be specific.)  Every possible idea for a new recipe that I’ve perused over the last few weeks has contained one of these magical autumnal ingredients. Now- I know we all love a healthy amount of fall deliciousness this time of year, I thought it would be a good idea to change things up around here with some different flavors.

I’ve been wanting to bake with coconut oil again since making these delicious Coconut Chocolate Chip Cookies, and a bundle of brown bananas made this recipe seem like the perfect thing for a late morning cozy breakfast. The use of coconut oil, extract and shredded coconut really packs in the strong coconut flavor without overpowering the bananas. This was one of the most light, fluffy and *moist* (sorry)  banana breads I’ve ever had. Perfect for any season if you ask me! :)


Triple Coconut Banana Bread

Yield: 1 loaf


  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract, optional
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup greek yogurt
  • 1/2 cup sweetened, shredded coconut (plus more for sprinkling on top of loaf)
  • 3 medium bananas, mashed


  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan, set aside
  2. In a large bowl, stir together the coconut oil and sugar. Add the eggs and vanilla, and whisk together.
  3. Sprinkle the flour, baking soda and salt over the wet ingredients, and gently mix until smooth. Fold in the yogurt, coconut, and bananas.
  4. Spread evenly into the prepared pan- sprinkle with shredded coconut
  5. Bake at 350 degrees F for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If after 25 minutes the coconut is getting too toasty, cover the loaf with foil for the rest of the baking time. Cool in the pan for 10 minutes before transferring to a wire rack to cool.


Recipe heavily adapted from: All Recipes

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. For once I have all of the ingredients (minus the coconut extract) waiting for me at home to try this out! It looks divine. One question though. How ripe should the bananas be?

        1. Yes!! I always use coconut flavoured greek yogurt and it tastes amazing

  2. I love the use of coconut in this recipe. Coconut-banana is one of my favorite flavor combinations (well, coconut + anything, really), so I’m sure I would LOVE this! It’s on my list to try!

  3. I am so in love with all of the coconut you managed to put in this bread. Makes me wish I had some brown bananas on my counter so I could make it immediately! :)

  4. It’s definitely hard not to get caught up in the pumpkin/apple craze at this time of year! But I’m glad you branched out. I’ve been craving coconut also and am loving the looks of this banana bread!

  5. I made this recipe this past Monday and have to say it’s delicious! I took it to a meeting on Tuesday night, and everyone raved over it saying how moist it was, and loved the mix of banana with coconut. I only had unsweetened coconut in the freezer, but it was still fabulous! I also accidentally used a bit too much coconut extract, but mmmm that was a good mistake!
    Now I’m going to try your banana roll up, I’m sure it’s delicious too.

  6. this is the best recipe ever! My whole family
    loved it. I will be making this everytime I have ripe

  7. This was lovely. I substituted the yogurt for 1/3 cup milk & a few drops of lemon juice, which worked well. I also left out the coconut extract since I didn’t have it on hand. Moist & not to sweet, but could have used the coconut extract as the bananas overwhelmed any flavor of the shredded coconut.

  8. Thank you SO much for this recipe. Already made it twice this week! It’s one of those everything-I-have-on-hand kinds of recipes, and stays super moist.
    Already a favourite :)

  9. I made this tonight. The smell was terrific, along with the flavor. However, I cooked it the recommended 65 minutes and it was still very raw inside. I added an additional 10 minutes, and still not done. I had to put it back in the oven after I sliced it to check, for an additional 20 minutes. This is a total to 95 minutes to cook! Any suggestions on how to speed this up (other than a convection oven).

  10. Hi! I’ve had this recipe bookmarked for years and am finally getting around to trying it! Are you supposed to melt the coconut oil before you mix it with the sugar?

  11. I made this on Saturday and I have to say it was the most delicious banana bread I have ever tasted. I didn’t have the coconut extract, so just added a pinch more vanilla. I only had unsweetened coconut and greek blueberry kefir on hand so used those in place. So freaking amazing! It smelled like heaven while it was baking (I only needed the 65 mins) and the taste was divine!

  12. This is a delicious recipe! My husband and I love it, but the biggest surprise was my 11 month old picky eater devoured it!

    I guess I will be making several batches of this in the near future. Does it freeze well?

  13. I had to make a bunch of substitutions (butter for coconut oil, almond extract for coconut extract) but still came out amazing! I used a muffin pan. Thanks for this recipe. I plan to get the missing ingredients and try again for more coconut flavor.

  14. Made this and used coconut greek yogurt with almond extract (no coconut extract on hand). So delicious!

  15. I made this last night and it is amazing. So, so delicious! Thank you for sharing all of your wonderful recipes. I can’t wait to try more of them!

  16. I made this banana bread I added chocolate chips and use coconut yogurt so good was a big hit

  17. WOW…. Very Delicious and super moist. I didn’t put in the coconut extract and it didn’t need it. The coconut on top is something you don’t want to forget to do. Just Loved it.

  18. I melted the coconut oil before mixing with the sugar. I also used about half a teaspoon of pure coconut extract. I used half a cup of whole wheat flour and a cup of white. And at the grocery I found toasted coconut vanilla Greek yogurt! It’s in the oven now. Thank you for sharing!

  19. I made these last night. I put them in mini pans, and used sour cream instead of yogurt because that is all I had. They were amazing!

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