Coconut Banana Bread
If summer had a signature baked good, it would be this Coconut Banana Bread. Soft, fluffy, and perfectly moist, it's packed with sweet ripe bananas and tropical coconut flavor in every bite. Finished with a creamy coconut cream cheese frosting and a sprinkle of shredded coconut, this loaf is just as delicious for brunch as it is for dessert.
Made with Let's Do Organic® Unsweetened Shredded Coconut and Native Forest® Organic Simple Coconut Milk, this banana bread is filled with coconut flavor. The shredded coconut adds texture throughout the loaf, while the coconut milk keeps every slice incredibly tender and moist.
Why You'll Love This Recipe
- Soft, fluffy, and incredibly moist
- Packed with banana and coconut flavor
- Made with simple pantry ingredients
- Naturally dairy-free with easy vegan swaps
- Perfect for breakfast, brunch, snack time, or dessert
- Finished with a rich coconut cream cheese frosting
Coconut Banana Bread
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Serves: 8–10 slices
Ingredients
Dry Ingredients
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1¾ cups (210g) all-purpose flour
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1 cup (200g) sugar
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¾ cup (60g) Let's Do Organic® Unsweetened Shredded Coconut
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
Wet Ingredients
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2–3 ripe bananas (1 cup mashed or 200g)
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½ cup Native Forest® Organic Simple Coconut Milk
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½ cup neutral oil (such as canola)
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1 tablespoon apple cider vinegar
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2 teaspoons vanilla extract
Coconut Cream Cheese Frosting
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⅓ cup (85g) vegan butter, softened
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½ cup (4 oz/113g) vegan cream cheese, softened
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½ teaspoon vanilla bean paste or vanilla extract
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Pinch of salt
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2 cups (240g) powdered sugar
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¼ cup Let's Do Organic® Unsweetened Shredded Coconut
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Additional ¼ cup shredded coconut for topping
Instructions
Prepare the Batter
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it with oil.
In a large bowl, mash the ripe bananas until smooth. Add the sugar, coconut milk, oil, apple cider vinegar, and vanilla extract, then whisk until well combined.
Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined, then gently fold in the shredded coconut.
Pour the batter into the prepared loaf pan and smooth the top.
Bake
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting
Using a stand mixer or hand mixer, beat the vegan butter and cream cheese until light and fluffy.
Mix in the vanilla and salt, then gradually add the powdered sugar until smooth. Fold in the shredded coconut and refrigerate until ready to use.
Frost and Serve
Once the banana bread has cooled completely, spread the frosting evenly over the top and sprinkle with additional shredded coconut.
Slice and enjoy!
Make It Your Own
Add chopped walnuts or pecans for extra crunch, fold in dairy-free chocolate chips for a sweeter twist, or top with toasted coconut for even more tropical flavor. You can also skip the frosting for a delicious breakfast loaf that's perfect with a cup of coffee.
Storage Tips
Store the frosted banana bread in an airtight container in the refrigerator for up to 5 days. For the best texture, let a slice sit at room temperature for 10 to 15 minutes before serving. The unfrosted loaf can also be frozen for up to 3 months—simply thaw overnight before frosting and serving.
Every bite of this Coconut Banana Bread is soft, moist, and bursting with tropical flavor. It's the perfect way to use up ripe bananas while bringing a little taste of sunshine to your kitchen any time of year.
by @veggieworldrecipes
