Something happens to me as soon as the temperatures drop. Without thinking, I whip open the pantry and start pulling out the flours and sugars and flip on the oven. You’d think we lived in the stone age and I had no choice but to light a fire to warm the house. Of course, that’s not the case, yet, no heater can warm things up the way that something baking in oven can. Just the smell alone of baking bread makes everything better.
Since we usually have a ridiculous number of bananas, I knew I needed to make some banana bread. I was going to make my standard recipe that we love, but once I saw a package of shredded coconut in the cabinet, plans immediately changed! I love coconut and knew paired with pecans, this bread would be wonderful. That combination reminds me so much of a German Chocolate Cake. Hmmm…if you love that cake as much as I do…consider dropping a handful of chocolate chips into this bread. Wouldn’t that be delicious?
I think this may be my new favorite banana bread. There is so much toasty, crunchy flavor from the coconut top and the pecans within. I think it’s that combination of textures and nutty flavors that make this bread so irrisistable. If I had been home alone when I made this…well, let’s just say my family may see this post and ask, “When did you make that?”
Coconut Pecan Banana Bread
Ingredients
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- 3/4 cup granulated sugar
- 2 eggs
- 3 tablespoons vanilla yogurt
- 1/4 cup coconut oil melted
- 4 medium bananas mashed
- 1/2 cup + 1-2 tablespoons shredded sweetened coconut
- 1/2 cup pecans toasted and chopped
Instructions
- Preheat your oven to 350 degrees. Line a loaf pan with parchment.
- In a large bowl, whisk to combine the dry ingredients through the sugar. Set aside.
- In a medium bowl, beat the eggs, then add the yogurt and coconut oil and bananas. Whisk until combined.
- Pour the wet ingredients into the dry. Add 1/2 cup of the shredded coconut and all of the pecans. Mix just until combined.
- Pour the batter into the loaf pan and top with the 1 to 2 tablespoons of coconut.
- Bake on the center rack for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
I added 1/2 cup of chocolate chips and this bread was DELICIOUS! OMG, this may be my favorite banana bread recipe of all time! Thanks for the wonderful recipe!
I’m thrilled to hear you enjoyed this so much, Laurie! You’re the sweetest to take the time to let me know! And yes, yes, yes to the chocolate chips! SO good in this banana bread! Thank you!!! :)
This banana bread is delicious! I took your suggestion and added a handful of chocolate chips! Hmmmm, SO good! My kids loved it. They took it to school for snack time and my daughter’s teacher asked for the recipe! Passed it along! Love your recipes and appreciate how you create healthier recipes.
Oh Sheryl! Your comment makes me so happy! I love this bread, too! Thanks so much for sharing the recipe with others and for taking the time to send me those kind words! xo
I hate to say it but I made the bread and it just wasn’t good. Maybe I did something wrong. Your photography is amazing though.
So sorry to hear the banana bread was a let down! I know that’s so disappointing after putting effort into making something. I’d love to know what you didn’t like about it. Maybe I could offer some suggestions. Keep in mind, it’s meant to be a healthier recipe, so it may not be as sweet as a traditional banana bread would have been.
So delicious! I really appreciate your comments about toasting the pecans, it did make a world of difference. Thank you!
Yay! I’m so happy you liked this bread and those toasty pecans, Susan! Thanks so much for taking the time to comment!
I cooked your delicious recipe. Mmmmmm!!!!!
Greetings from Mexico!!!
I’m so happy to hear that, Christa! I make this bread often…it’s my favorite banana bread! Thanks so much…you made me whole day!
Sounds wonderful!
Thanks, Winnie! :)
Exactly the same thing happens to me as the temperature drops, which it has just started to do this week. Finally! I made this cake today and it is already half gone. It was well received in our house. I ran out of bananas, so made up the remainder with a little applesauce. Thanks for the tip on freezing excess bananas. Will have to try this for the future.
You simply must know that banana bread is my FAVORITE!! Adding coconut and pecans can only make it better! Definitely giving this a try the next time I have some bananas, thanks for a delicious recipe :)
I’m so thrilled you like this combination Jessica…I do too. Thanks so much for stopping by!
OMG Caroline – I swear I drooled all over my laptop, lol! Here’s the thing; I love eating bananas, but only before they turn too yellow (my family makes fun of me but I just heard that eating that way is actually healthier *fist pump*) but I always have overly-ripe bananas lying around just the same – since I hate throwing them out, I usually turn them into banana cake too. But I’m fed up of the same old, same old. This. Sounds.DIVINE. I know my daughter & I will love it, but my husband seems to have some war he’s waging against coconut — he’ll have to eat the next cake then, cause I’m sure gonna make this version!
Eugenia…I feel like we may be the same person…married to the same man! There’s this very small window where I love to eat a banana! Not too green…but definitely not too ripe either…just like you! I’ve heard that’s healthier too! My hubby doesn’t like coconut either…but he actually loved this bread. I keep telling him, he just THINKS he doesn’t like certain things…when I sneak those things in…he always says he likes them! I hope you get a chance to make this…and hope you love it! Hey…so nice to have found you…you’re such a talented and beautiful person!
Hi Caroline,
I saw some of your pins and had to come take a look at your blog. How beautiful! Your photography is stunning and your recipes are magical. We share the same passion for healthy food – so glad I found you. I’ll be back for more! Have a great weekend.
I’m so glad you found me too Robyn! Thanks so much for your kind words…I look forward to browsing your site!
Haha I do the same thing with the oven!! Plus baking when it’s cold out just seems like the natural thing to do. We are huge fans of banana bread around here and I love this version that you’ve made!
What a great twist on Banana Bread! I love Banana Bread, and this rendition sounds fabulous! I’m a huge fan of pecans and coconut. Pinned!
Thanks so much for pinning Kristi! So glad you like this…it’s my new favorite!
I have exactly the same instincts to bake when it’s cold – although my kitchen is usually the coldest room in the house (even when the oven is on), which doesn’t really help!
I love pecans, I love coconut, and I LOVE banana bread. This sounds so good! Might just have to bake it up this weekend. Try and stay warm friend : )
This bread is for you then Natalie! I hope you love it as much as I do! Thanks so much!
Oh, this is just what I need today! My kiddos love coming home from school to find I’ve baked some wonderful (and shhhhhh … healthy!) treat for them! :D Pinning this right away! I have an embarrassingly huge stockpile of frozen bananas that I keep on hand for just such occasions!
I love this as an after-school snack too, Shelley! Thanks so much for pinning!