This Coconut Banana Bread is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Coconut Banana Bread

This Coconut Banana Bread is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 204.1 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 ½ cups Mashed Banana - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
▢ ⅓ cup Maple Syrup - (note 2)
▢ ⅓ cup Melted Coconut Oil - cooled (note 3)
▢ 2 cups Self-Rising Flour - (note 4)
▢ ¾ cup Shredded Coconut - (note 5) + 2 tablespoons for the top of the bread

Optional Add-ons

▢ ½ teaspoon Coconut Extract
▢ ½ teaspoon Vanilla Extract

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, coconut extract, and vanilla extract if used. Whisk until well combined.
Add the self-raising flour and unsweetened shredded coconut, and stir with a rubber spatula until a thick batter forms.
Transfer the coconut banana bread batter into the prepared loaf pan.
Sprinkle extra shredded coconut on top of the bread.
Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
Lift the hanging part of parchment paper to release the bread onto a cooling rack.
Let the bread cool for about 1-2 hour before slicing.

Notes

Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas too if you prefer the bread less sweet.

Note 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t skip for a crystal sweetener or the batter will be dry.

Note 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.

Note 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. I didn’t try gluten-free all-purpose flour in this recipe, and I can’t guarantee it works or delivers great results. Almond flour or oat flour do not work in this recipe.

Note 5: You can use frozen strawberries but they release more water in the bread, leaving these spots a bit underbaked.

Storage: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 ingredients to make this delicious banana bread. Here’s how to pick and swap them.

Mashed Banana – This adds moisture and natural sweetness to the bread. Ripe, spotted bananas work best.
Maple Syrup – It sweetens the bread. Agave syrup, coconut nectar, or date syrup also work.
Melted Coconut Oil – This adds moisture and richness. Any neutral oil, like light olive or avocado oil, also works.
Self-Rising Flour – This provides the structure for the bread. You can make your own by combining all-purpose flour and baking powder.
Shredded Coconut – This adds texture and coconut flavor.

How to Make Coconut Banana Bread

This recipe is super easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the amount needed.

Coconut Banana Bread ingredients in a mixing bowl.

Add all the other ingredients and combine the batter until just mixed.

Coconut Banana Bread batter in a loaf pan.

Pour the batter into a loaf pan lined with parchment paper and sprinkle desiccated coconut.

Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect banana bread.

Coconut Extract Boost – Add a touch of coconut extract to enhance the coconut flavor.
Lime Twist – Add 2 tablespoons of lime juice and 1 teaspoon of lime zest for a coconut-lime variation.
Ripe Banana Sweetness – Use bananas with black spots for a sweeter and moister bread.
Cooling Time – Allow the bread to cool completely before slicing.
Even Baking – Foil the loaf pan if the top browns too quickly.
Parchment Paper Release – Use the parchment paper overhang to easily remove the bread from the pan.