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+ servings
sliced banana bread with coconut milk

Banana Bread with Coconut Milk

Course: Bread, Breakfast, Snack
Cuisine: American
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: Emily
This Banana Bread with Coconut Milk is dense, moist, and has a hint of coconut for the perfect banana bread experience.
Print Recipe


  • 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


  • 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.


  • 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. 


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