This Banana Bread with Coconut Milk is a delicious, dense, moist, and flavorful version of banana bread! This quick bread has a subtle coconut flavor that blends perfectly with bananas.
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Why I Love This Banana Bread with Coconut Milk
This Banana Bread with Coconut Milk is so delicious and full of shredded coconut for the perfect flavor combination, just like Lime and Coconut Cheesecake Parfaits and my Coconut Madeleines. The coconut milk makes this bread super moist, and the hint of coconut flavor pairs perfectly with banana.
This quick banana bread adds a few extra ingredients to take your banana bread from regular to amazing! You will love to eat this banana bread with butter, with your coffee, or all by itself, just like my Lemon Lavender Bread and my Grapefruit Pound Cake.
Key Ingredients For This Recipe
Bananas - you will need very ripe bananas to make this recipe. If your bananas aren't ripe, check out my tip below on how to get them ready for banana bread in 30 minutes!
Shredded Sweetened Coconut - I use sweetened coconut for this recipe, however, you can also use unsweetened coconut if you want less sugar.
Canned Coconut Milk - full-fat coconut milk will give you the best results in this recipe, but, you can use low-fat if you want.
*See the recipe card for the complete list of ingredients and quantities.
How to Make Banana Bread with Coconut Milk
Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan with butter. In a medium mixing bowl, add the ripe bananas, shredded coconut, and coconut milk and blend with a hand mixer on low for about 1 minute.
In another large mixing bowl, beat the oil and sugar together. Add the eggs, coconut, and vanilla extracts and continue beating until smooth and set the bowl aside.
In a third bowl, add the flour, salt, baking powder, and baking soda and stir together with a whisk or fork.
Add half of the dry ingredients to the egg mixture and stir to combine with a spatula. Add half of the banana-coconut mixture and continue mixing. Add the rest of the dry ingredients and then the rest of the banana mixture and stir just until combined.
Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean.
How to Serve This Quick Banana Bread
There are few things better than fresh, warm banana bread straight out of the oven. You can eat the bread as is or spread some butter or cream cheese on top for an extra indulgence.
Quick bread is also delicious the next day as the flavors continue to blend together. I love to save some banana bread for my morning latte!
How to Freeze and Use Ripe Bananas
Anytime I have ripe bananas on my counter, I throw them in the freezer for later. When you are ready to use them, you can place them in the fridge to thaw or zap them in the microwave for 1 minute to soften enough to use for baking.
Once thawed, cut off the end of the banana and squeeze out the ripe banana from the opening.
Recipe FAQs
You can quickly make unripe bananas nice and ripe just by using your oven! Preheat the oven to 300°F and place the bananas on a baking sheet. Bake for 30 minutes until the peels are black and you have ripe bananas perfect for baking.
Banana bread will stay fresh for 3-4 days when kept at room temperature. You can extend this time frame by wrapping it well tightly and storing it in the fridge or freezing it for up to 3 months.
When storing baked goods, make sure that they cool completely before storing them. Place a paper towel on top of and below the bread in an airtight container or sealable bag.
More Recipes That Use Ripe Bananas
If you get a chance to make this Banana Bread with Coconut Milk, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Banana Bread with Coconut Milk
Equipment
Ingredients
- 4 medium ripe bananas
- 1 cup shredded sweetened coconut
- 1 cup canned coconut milk, full fat
- ½ cup vegetable or canola oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan with butter and set it aside.
- In a medium mixing bowl, add the ripe bananas, shredded coconut, and coconut milk and blend with a hand mixer on low for about 1 minute. Set the bowl aside.
- In another large mixing bowl, add the oil and sugar and beat them together. Add the eggs, coconut, and vanilla extracts and continue beating until smooth. Set the bowl aside.
- In a third bowl, add the flour, salt, baking powder, and baking soda and stir together with a whisk or fork.
- Add half of the dry ingredients to the egg mixture and stir to combine with a spatula. Add half of the banana coconut mixture and continue mixing. Add the rest of the dry ingredients and then the rest of the banana mixture and stir just until combined.
- Pour the batter into the prepared pan and bake for 1 hour 15 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan before placing it on a cooling rack to cool completely.
Notes
- You can quickly make unripe bananas nice and ripe just by using your oven! Preheat your oven to 300°F and place the bananas on a baking sheet. Bake for 30 minutes until the peels are black and you have ripe bananas perfect for baking.
- Banana bread will stay fresh for 3-4 days when kept at room temperature. You can extend this time frame by wrapping it well tightly and storing it in the fridge or freezing it for up to 3 months.
- When storing baked goods, make sure that they cool completely before storing them. Place a paper towel on top of and below the bread in an airtight container or sealable bag.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Lee AJ Henderson says
It is really good. Today I use canned pumpkin instead of bananas, and I added walnuts and dried fruit. I made them into muffins and sprinkled brown sugar on top. Since I am high altitude, I had to bake them at 375 for 25 minutes. But everything else was pretty much the same. They came out nice and moist and like the banana bread only pumpkin.
Thank you!
Emily says
Thanks, Lee, some great flavor combinations!
Lee AJ Henderson says
I lost my recipe, thank the Lord I found this recipe. It was very delicious and oh so nice and moist. I added some dried cranberries and nuts in addition to the fabulous coconut and bananas.
Emily says
That sounds delicious, I'm so glad you found the recipe!
Vy says
Amazing!
Emily says
Thanks, Vy!