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.
Jump to:
- Why I Love This Banana Bread with Coconut Milk
- Ingredients Facts For This Recipe
- More Recipes That Use Ripe Bananas
- How to Make Banana Bread with Coconut Milk
- How to Serve This Quick Bread
- How to Freeze and Use Ripe Bananas
- How to Quickly Make Bananas Ripe
- How Long Will Banana Bread Last at Room Temperature?
- How to Store Banana Bread Made With Coconut Milk
- Banana Bread with Coconut Milk
- Did you Make This Banana Bread with Coconut Milk?
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. 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.
Ingredients Facts 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.
Vegetable Oil - has a neutral flavor, helps the bread retain moisture, and helps prolong the shelf life of the banana bread. You can substitute coconut oil or canola oil if desired.
More Recipes That Use Ripe Bananas
- Pumpkin Banana Muffins
- Cinnamon Zucchini Banana Bread
- Banana Muffins with Cream Cheese Frosting
- Easy and Moist Banana Pudding Layer Cake with Cream Cheese Frosting
- Banana Oatmeal Cookies
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 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.
To use the frozen bananas, simply place them on the counter to thaw or use a microwave to soften them quickly in 30-second intervals. Once thawed, cut off the end of the banana and squeeze out the ripe banana from the opening. That's it!
How to Quickly Make Bananas Ripe
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.
How Long Will Banana Bread Last at Room Temperature?
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.
How to Store Banana Bread Made With Coconut Milk
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.
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.
Did you Make This Banana Bread with Coconut Milk?
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John says
I had some left over Coconut milk after making a Vietnamese do sh for dinner. It’s Saturday, ten below zero and a coconut banana bread sounded like the best use of my morning. It is in the oven and cannot wait to try it. Thanks for the inspiration.
I had all the ingredients including four very frozen bananas, so it was an easy decision.
Emily says
Hi John, I hope you love it! Thanks for the note, isn't it great when you have leftover ingredients and something to do with them? 😊
Jane Jimenez says
With a quart of coconut 1/2 and 1/2, I chose your recipe. Working to use other random pantry items, esp. almond flour, I made too many alterations to list here - for 2 batches made at one time. The best part of your recipe were the instructions on mixing the ingredients from the 3 different bowls. After years of making banana bread, I never would have thought of this. Your method was key to managing the huge bowls for the 2 batches. The loaves (3) turned out well. When we finish them, I look forward to making your recipe as written. Thanks!
Emily says
Thanks, Jane. I hope all of your batches turn out great😊
Katie says
10/10 the flavor is incredible! I used flax eggs instead of regular eggs and it came out perfectly!
Emily says
That's awesome, Katie. I'm glad your substitution worked out.👍🏻
Jess says
I bet the coconut milk makes it so moist! Delicious!
Lisa says
I always love your recipes, and this one is no exception! Thanks for the great tip on ripening the bananas, too.
Emily says
Thanks, Lisa, I appreciate that. You never know when that banana craving will hit!
Suja MD says
This looks and sounds fabulous! Love this recipe. It's a perfect dish for my family.
Natalie says
Amazing banana bread recipe! I enjoyed making it with my kids and it tastes delicious, thanks!
Emily says
Yay, thanks, Natalie.😃
Andrea says
Oh my, I love the addition of the coconut in this bread. Makes such a tropical twist to banana bread. Yummy!
Emily says
I agree, thanks, Andrea!
Dannii says
I think after lockdown I am finally ready to make banana bread again. I love the idea of making this with coconut milk too.
Emily says
LOL, enjoy!
Claudia Lamascolo says
Fantastic flavors and it was a big hit I will make this bread again! Coconut milk was the win for this one!
Emily says
AWesome, thanks, Claudia!
MJ says
I'm dairy-free and found this recipe to be wonderful!! Such a moist, tasty banana bread!
Emily says
Thanks for trying the recipe!
Sue says
Oh goodness, the subtle taste of coconut sounds just perfect in banana bread! Will give this a try for sure!
Bobbie says
I never thought to use coconut but this made such a moist and tender banana bread!
Emily says
YEs, coconut milk is the best for baking. I'm so glad you liked it!