Banana Bread with Coconut Milk

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. 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 Needed to Make this Banana Coconut Bread

Bananas

Of course, you will need some ripe bananas to make banana bread. If your bananas aren’t ripe, check out my tip below on how to get them ready for banana bread in 30 minutes!

In the Pantry

From the pantry, you will need shredded sweetened coconut, canned coconut milk (full fat is best), vegetable or canola oil, sugar, and all-purpose flour.

From the Spice Cabinet

Grab some salt, baking soda, baking powder, coconut extract, and vanilla extract.

From the Fridge

All you need from the fridge are eggs, unless you have chickens then they probably aren’t in your fridge…LOL!

How to Make Banana Bread with Coconut Milk

1. Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan with butter.
2. 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.
3. In another large mixing bowl, beat the oil and sugar together. Add the eggs, coconut, and vanilla extracts and continue beating until smooth. Set the bowl aside.
4. In a third bowl, add the flour, salt, baking powder, and baking soda and stir together with a whisk or fork.
5. 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.
6. Pour the batter into the prepared pan and bake for 1 hour 15 minutes or until a toothpick comes out clean.

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.

How to Quickly Make Ripe Bananas

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.

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

Tools to Make Banana Bread with Coconut Milk

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Banana Bread with Coconut Milk

This Banana Bread with Coconut Milk is dense, moist, and has a hint of coconut for the perfect banana bread experience.

5 from 21 votes

Print Pin Rate

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Cooling Time: 1 hour

Total Time: 2 hours 40 minutes

Servings: 12 servings

Calories: 386kcal

Author: EmilyFabulous

Equipment

• 1 9×5 loaf pan
• 3 mixing bowls
• 1 silicone or rubber spatula
• 1 hand mixer

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.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 52.5g | Protein: 4.6g | Fat: 18.1g | Saturated Fat: 8.2g | Cholesterol: 31mg | Sodium: 282mg | Potassium: 317mg | Fiber: 2.9g | Sugar: 26.4g | Calcium: 50mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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