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Loaf of homemade Coconut Banana Bread with sliced bananas on top

Vegan Coconut Banana Bread

This Coconut Banana Bread is moist, flavorful, and infused with the natural sweetness of ripe bananas and the tropical flair of coconut. With a golden crust and tender crumb, it’s perfect for breakfast, dessert, or a snack. Optional coconut topping adds a delightful crunch and aroma!

  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (10–12 slices) 1x

Ingredients

Scale
  • 1½ cups mashed bananas (345 g), very ripe
  • 2 large eggs
  • ½ cup vegetable oil (115 ml, neutral flavor like canola or corn oil)
  • ½ cup flaked or shredded coconut (50 g)
  • ½ cup white granulated sugar (100 g)
  • ½ cup packed light brown sugar (107 g)
  • 2 cups all-purpose flour (240 g)
  • 1 tsp vanilla extract (5 ml)
  • 1 tsp ground cinnamon (3 g)
  • 1 tsp baking soda (5 g)
  • 1 tsp baking powder (4 g)
  • ½ tsp salt (3 g)
  • Optional: 2 tbsp flaked coconut for topping

Instructions

  1. Preheat the oven: Preheat oven to 325°F (163°C) to ensure even baking.
  2. Grease the pan: Lightly grease a bread pan with oil or cooking spray.
  3. Beat eggs: In a mixing bowl, lightly beat the 2 large eggs until combined.
  4. Combine wet ingredients: Stir together mashed bananas, beaten eggs, and vegetable oil until smooth.
  5. Add coconut: Mix in the ½ cup flaked coconut.
  6. Sweeten: Stir in white sugar and light brown sugar until fully integrated.
  7. Mix dry ingredients: Add flour, vanilla extract, cinnamon, baking soda, baking powder, and salt. Gently stir until combined.
  8. Prepare batter: Pour batter into the greased bread pan and smooth the top with a spatula.
  9. Optional topping: Sprinkle 2 tbsp flaked coconut over the top of the batter.
  10. Bake: Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in pan: Let bread cool in the pan for 10 minutes.
  12. Cool completely: Transfer bread to a wire rack and allow to cool completely for 1–2 hours before slicing.

Notes

  • Use very ripe bananas (brown and speckled) for maximum sweetness.
  • For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
  • If you’re out of eggs, replace each with 1 tbsp ground flaxseed mixed with 2.5 tbsp water.
  • Sprinkling coconut on top creates a golden, toasty finish.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Freezes well for up to 2 months.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 260
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: coconut banana bread, moist banana bread, easy banana bread, banana bread with coconut, tropical banana bread, homemade coconut banana bread