Extra Moist Banana Coconut Bread Recipe

Let me show you how I make this extra-moist banana coconut bread. My family loves it more than regular banana bread, and honestly, so do I. It’s super moist, full of flavor, and the coconut gives it a little something different.

You can see exactly how I make this banana coconut bread in the video below. If you like it, give it a thumbs up and subscribe to the channel so you don’t miss any baking recipes.

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What Makes This Banana Coconut Bread Different

This isn’t just your standard banana bread. The combo of coconut milk and yogurt makes the crumb extra soft and rich, while shredded or desiccated coconut adds flavor and texture. It’s still a simple banana bread recipe, but the coconut gives it a slightly tropical feel that makes it stand out from the usual banana loaf.

Top Tip: Use overripe bananas with lots of brown spots. They’re sweeter and mash more easily, which gives better flavor and texture to your bread.

Ingredients for Banana Coconut Bread

Here’s everything you’ll need to make this coconut banana bread. The ingredients are easy to find, and most are pantry staples.

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• 1 ¾ cups all-purpose flour (220g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon banana extract (optional, but adds flavor)
• ½ cup unsalted butter, softened (115g)
• ½ cup brown sugar, packed (100g)
• ½ cup white sugar (100g)
• ½ cup canned full-fat coconut milk
• ⅓ cup plain yogurt (80g)
• ½ cup unsweetened coconut (45g, shredded or desiccated)
• 2 overripe bananas, mashed (about 240g peeled or 1 cup mashed)
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Note: Desiccated coconut is more finely ground and dry, while shredded coconut is longer and a bit softer. Both work for this recipe, so use whichever you prefer or can find easily.

Equipment You’ll Need

Nothing fancy here. Just standard baking tools.

• Large mixing bowl
• Medium mixing bowl
• Whisk or fork
• Rubber spatula or wooden spoon
• Loaf pan (9×5 inch)
• Parchment paper

Preparing the Dry Ingredients

Start by mixing the dry ingredients. This step ensures that your spices and leavening agents are evenly spread throughout the bread.

Step 1: In a large bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Stir with a whisk or fork until everything looks evenly mixed.

Mixing the Wet Ingredients

This is where the flavor starts to build. You’re combining eggs, extracts, and butter, which give the bread its rich base.

Step 2: In a separate bowl, crack in the eggs. Add the vanilla and banana extracts. Use a whisk or fork to beat the eggs until the mixture is smooth and a little foamy.

Step 3: Add the softened butter to the egg mixture. Mix well until the butter is fully incorporated. It might take a minute or two of whisking, but it should smooth out.

Top Tip: If your butter is still a little cold, microwave it in short bursts until just soft, not melted. Melted butter can make the batter greasy.

Adding the Sugars

This step adds sweetness and deeper flavor.

Step 4: Add the white sugar and packed brown sugar to the bowl. Stir until the sugars blend into the egg and butter mixture and the mixture looks smooth.

Adding Coconut Milk for Moisture

Coconut milk keeps the texture soft and adds a gentle richness.

Step 5: Pour in the coconut milk. Use a spoon or spatula to stir it in until the mixture is smooth again. The batter will loosen a bit at this stage.

Top Tip: Use full-fat canned coconut milk, not the boxed or low-fat kind. Shake the can before opening to help mix the cream with the liquid.

Stirring in Yogurt and Coconut

This is when the bread starts to take on its coconut personality.

Step 6: Add the plain yogurt and the unsweetened coconut. Stir until both are evenly distributed in the mixture.

Note: Sweetened coconut will make the bread overly sweet. Always use unsweetened for this recipe.

Mashing and Adding Bananas

This step adds moisture and flavor. Make sure your bananas are properly ripe.

Step 7: In a small bowl, mash the bananas with a fork until smooth, with only a few small lumps. Add the mashed banana to the main batter and stir it in evenly.

Adding the Flour Mixture

Time to bring it all together.

Step 8: Add the dry flour mixture a little at a time to the wet batter, stirring gently between additions. Use a spatula to scrape around the edges and bottom of the bowl to make sure everything gets mixed in. Stop mixing once you no longer see dry flour.

Top Tip: Don’t overmix once the flour goes in. Overmixing can make banana bread tough instead of soft.

Pouring Into the Pan

This step sets everything up for an even bake.

Step 9: Line a loaf pan with parchment paper, letting some of the paper hang over the sides. This makes it easy to lift the bread out after baking. Pour the batter into the pan and spread it out evenly with a spatula.

Baking the Banana Coconut Bread

Here’s how to bake it so it’s fully cooked without drying out.

Step 10: Bake in a preheated oven at 350°F or 175°C for 1 hour and 10 minutes. Start checking around the 1-hour mark. It’s done when the top is a rich brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Top Tip: If the top starts to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.

Cooling and Serving

Once baked, let the bread cool before slicing so it holds its shape.

Step 11: Let the loaf cool in the pan for 10 to 15 minutes. Then use the parchment paper to lift it out and set it on a cooling rack. Let it cool completely before slicing.

What This Banana Coconut Bread Tastes Like

The banana coconut bread is soft and moist inside, with just a little texture from the coconut. You taste the banana first, but the coconut is right behind it.

The crumb is tender and slightly rich, thanks to the yogurt and coconut milk. It’s sweet but not over-the-top and has a warm, cozy flavor from the cinnamon and nutmeg.

Check Out Also: If you liked this banana coconut bread, you should check out this one too. My friend Nadee shared her recipe for this banana bread with oats, and it’s honestly just as good.

Storage Tips

This bread stays good for a few days at room temperature and freezes well too.

• Store leftovers in an airtight container for up to 3 days.
• Wrap tightly and freeze slices for up to 2 months. Thaw at room temperature or microwave for a quick warm-up.

More Coconut Baking Recipes

If you enjoy baking with coconut, like soft loaf cakes and simple homemade treats, you’ll find more like that on my YouTube channel. Take a look when you have time, and if you want to see the next coconut recipe when it’s up, make sure to subscribe.

• Famous Moist Coconut Cake – A classic, rich coconut cake that stays perfectly soft and moist. This one’s a true favorite for any occasion, with a creamy coconut finish that melts in your mouth.
• The BEST Coconut Cookies Recipe for Beginners – Easy, buttery, and full of coconut flavor—these cookies are ideal for first-time bakers who want a quick and delicious treat.
• Best Moist Coconut Loaf Cake Recipe – A light, fluffy loaf cake infused with coconut goodness. Perfect for tea time or a simple homemade dessert you’ll bake again and again.

Love coconut desserts? Keep baking, keep creating, and don’t forget to share your favorite one in the comments!