Toasted Coconut Banana Bread with Pecans

Recipe for Toasted Coconut Banana Bread with Pecans

Toasted Coconut Banana Bread with Pecans


  • 1/2 cup – Oil
  • 1 cup – Brown sugar,packed
  • 2 – Eggs
  • 3 – Ripe bananas (1½ cups mashed)
  • ½ cup – Buttermilk
  • 1 teaspoon – vanilla extract
  • 1 cup – Whole wheat flour, sifted
  • 1 cup – All purpose flour, sifted
  • 1 teaspoon – Baking soda
  • 1 teaspoon – Baking powder
  • ½ teaspoon – Salt
  • 3/4 cup – Coconut(desiccated or fresh)
  • 1/4 cup – Pecans or walnuts, chopped
  • 1 tablespoon – Chia seeds (optional)
  • Topping
  • 2 Tablespoons – Coconut(desiccated or fresh)
  • 1/4 Cup – Whole Pecans


  1. Preheat the oven to 350F
  2. Take a heavy bottomed pan toast the coconut until they turn golden brown. Set aside.
  3. Sift the flour, baking powder, baking soda and salt and set aside
  4. In the stand mixer bowl add brown sugar, eggs and oil and beat on medium speed until all ingredients have been incorporated.
  5. Add buttermilk, vanilla and mashed bananas and beat again.
  6. Now add the dry ingredients to the wet little by little. Make sure that you run the mixer on slow speed else you will have flour all over!
  7. Mix in the toasted coconut, pecans and chia seeds.
  8. Transfer the batter into a greased loaf pan.
  9. Top the loaf with coconut and pecans
  10. Bake for 50-60 minutes or until the inserted toothpick comes out clean.


  • If you are allergic to coconut, skip this ingredients out and follow rest of the recipe
  • You can opt out wheat flour and make this loaf with all purpose flour
  • You can add raisins, cranberries or chocolate chips
  • This loaf is mildly sweet. You can increase the brown sugar to 1 1/4 cup to make a sweeter bread


Recipe and Photo: Lifescoops / CC BY

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