Pecan Coconut Banana Bread Recipe
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How to Make Pecan Coconut Banana Bread Recipe
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This Pecan Coconut Banana Bread has to be my favorite banana bread recipe of all time! It’s the ultimate banana nut bread recipe, so super moist and packed with pecans and coconut. Like it wasn’t amazing enough already, it’s also topped with a deliciously crumbly streusel topping!
Even better, this recipe doesn’t contain a ton of butter and fat, it doesn’t need it! The bananas keep it plenty moist!
This recipe is really easy to make, no special tools required! Like all quick bread recipes, you’ll want to be sure not to over mix the wet and dry ingredients, just combine until moistened. Over mixing the ingredients causes a tough & chewy bread.
- 1/2 cup vanilla yogurt
- 1 egg
- 3 medium bananas mashed (about 1 1/3 cups)
- 3 tablespoons vegetable oil
- 1 1/3 cup flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 2 tablespoons coconut
- 2 tablespoons pecans
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Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
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In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
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In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not overmix. Pour into prepared pan.
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Combine topping ingredients until crumbly and sprinkle over batter.
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Bake 55-65 minutes or until a toothpick comes out clean.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
If you love this banana bread recipe, here are a few more you’ll love!
Cinnamon Swirl Banana Bread Recipe from Sally’s Baking Addiction
Greek Yogurt Banana Bread from Recipe Girl
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Are you kidding….this is so darn good!!!! A true saver for sure…..This will make your friends extremely happy….mark my word!
I have made this numerous times and everyone loves it. I bake it in a muffin pan and they turn out wonderful. I double the streusel topping and I use large bananas. We have breakfast twice a month at the Friendship Center. Everyone complains if I do not have the muffins there.
Sounds wonderful Carol! Glad you love this recipe!
I have made many loaves in my life and almost always, they are burned and raw, all at the same time.
Imagine my delight when this loaf came out of the oven, perfectly baked and beautiful to see!
And it was wonderfully delicious!
There’s a first time for everything and this recipe did it for me.
Yay! I’m so glad you loved it Rose!
I just made this and added chocolate chips, vanilla, cinnamon and it looks amazing! I used chopped up candies pecans as that’s what I had in hand. Tastes so good!!
Great additions Gail! I’m so glad to hear you loved this recipe!
Did you ever use banana frozen in containers without skins i froze some and now dont know how to use
Yes, you’ll want to let them defrost and drain off any liquid. Simply mash and use as you would a fresh ripe banana.
What about Greek yogurt and milk or applesauce to thin it out?
I Used Coconut Oil And Doubled The Topping. It’s Delicious Thanks For Sharing
This bread is spectacular! First, let me say that I love to cook but really don’t like to bake. But I had 4 very ripe bananas- I needed to do something with them and soon. I doubled the recipe and made it in a 9 x 13 pan (couldn’t find my loaf pans!). I made some adjustments because of what I had on hand. I didn’t have vanilla yogurt so I actually used half sour cream and half applesauce. I added vanilla extract. I also didn’t have vegetable oil and used olive oil. I made this a couple of days before Christmas thinking that I would have the whole Christmas breakfast nailed. Wrong. My family devoured it. Guess we’re having cereal. So glad that I found your site. I will definitely check out other recipes.
I am so glad you enjoyed this recipe and were able to make it work with what you had on hand!
I don’t like banana bread. But I had all these lovely over ripe organic bananas sitting on my counter and I couldn’t bear to toss them. And then I found your recipe. Oh my is it good! I didn’t have yogurt so I subbed sour cream as someone else suggested and I also added 1 cup of dark chocolate chips. It was delicious. I’m making a second batch today to bring to a friend’s house. Thank you.
Hi i made this before and i love it but my husband is diabetic so do you know how i can replace the sugar i would like to use stevia
SO FRICKIN GOOD! Amazing flavor and moist. I Didn’t have yogurt so I substituted sour cream. Can’t wait to make it again!
I’m so glad you loved it Lindy!
I made this today and it was Hands down the best banana bread recipe I’ve ever made. Everyone loved it! It was sweet and most, full of flavor and texture. I will never make a different recipe again! Thank you!!
I am so glad you enjoyed this recipe!!
Do you think I can make individual portions by baking batter in cupcake liners? I know the time would be shortened. Maybe 25-30 minutes?
I have only made this recipe as it as written, but if you do try individual portions please let me know how it works out for you.
Love this made it last night!!! Question tho can this be turned into muffins and what would the baking time be for it!
Hi there, can’t wait to try this. Im in the UK. Which flour do I use? Plain or Self raising?
Plain! I hope you enojy the recipe!
I don’t have pecans on hand. Do you think it could use a seed mixture? I.e. salad topping seeds?
I haven’t tried this with a seed mixture. If you do try it, please let us know how it works out for you!
There is no baking powder in this bread,does it still rise
Yes, it rises beautifully.
Hi is it Plane flour you us ?
Yes, all purpose flour is used in this recipe.
I had to over cook mine and it still turned out too moist/ raw in middle? Maybe I added to much yogurt? Or my bananas were big? I also used a dark nonstick pan and it made my bread very brown almost burnt.
A dark nonstick pan can often cause the outside to overcook. If using a dark pan, I would suggest reducing the temperature by about 25 degrees.
So good! Actually used light Greek Toasted coconut vanilla yogurt. Our new favorite recipe for banana bread.
Love the recipes
Tried your triple chocolate banana bread and this one sdded my own twist but it is wondeefull and delicious will make again
So glad you loved it Reem! :)
horrible…. did not cook …no idea what went wrong followed recipe exactly
waste of alot of ingredients.
I can’t say for sure as this recipe has gotten rave reviews from almost everyone that has tried it. Did you make any substitutions?
Really great. I swapped melted and cooled butter for the oil and layered a few sliced bananas on top sprinkled with sugar to get a nice carmelaztion. Also use unsweetened coconut flakes.
Turned out fantastic. Perfect Christmas Eve gift.
Thanks!
So glad you loved it! I love the idea of adding a sprinkle of sugar on top!
Awesome recipe….I have made it several times, everybody loves it..I buy big bunches of bananas, so I’ll have extras to made the bread
I’m so glad Anna!
Why vegatable oil.. why not coconut oil ?
Vegetable is what we most often have on hand.
The recipe for the Streusel Topping calls for 2 tablespoons of butter. Do you melt the butter first? I tried the recipe without the Coconut because my family isn’t crazy about it and the Yogurt made it to moist for me.
I use softened (room temperature) butter in the topping.
has anyone made this recipe as muffins instead of bread loaf?
Yes! Equally as yummy!
Made it. Easy and delicious.
Holly, My name is Trina and I own and have run a Variety Store for almost 20 years. I started baking my mothers Banana Bread in my store a very long time ago, I started to change the ingredients, so now I make Banana Pineapple, Banana Peach and now I make yours, I must say they reach a number 10 in my book.
I must say my customers just love all the breads that my mom and you have given me. My thanks to you for sharing with us all.
ok
Just made this last night. So wonderful! This is the best banana bread I have ever made and eaten! My family loves it too! Definitely moist and filled with flavor!
I’m so glad your family loved this recipe Pam!
I’ll let you know I’m making this bread today it’s my first time making a banana bread made of pecans and coconut it sounds delicious.
I hope you enjoy it as much as we do Susan!
I am baking this right now … Can’t wait to have some later
This looks soooo good. I just finished eating and it made me hungry again. I will be making this. Can’t wait to get my bananas. Thanks for this easy to make banana bread.
Enjoy Emma!!
Made this today and everyone enjoyed it. I used plain Greek yoghurt and I also added 1/2 tsp ground cinnamon to the crumble topping.
I’m so glad your family enjoyed this recipe!
Can you use buttermilk instead of the yogurt?
Because buttermilk is a different consistency I don’t think it would work in this recipe.
What is the calorie count? My mouth is watering and I want to make it this weekend…however, I need to know if I have to “gift” most of it…laughing
:) I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I understand this is a banana bread, but is there anything else you could use in place of them if you really, really can’t use them?
I’ve only made this as written. You could try pumpkin.
Thank you. I didn’t think of that. Season appropriate too!
Shredded Zucchini might work too!
This sounds so delish! Cant wait to try it. Thanks bunches.
Pam from KC
Enjoy Pam!
Absolutely THE best banana bread recipe I’ve tried so far!!! Super moist!! I substituted a few things trying to be health conscious. Greek vanilla yogurt,Omega and Fibre flour, virgin olive oil and walnuts.
Here’s the nutritional content:
(MyFitnessPal)
Calories: 242 (based on ‘serves 10’)
Fat (g): 11.3
Carbs (g): 34.2
Protein (g): 4.2
Thanks so much for sharing!! :)
I’m so glad you loved it Roe! Thank you for sharing your nutritional counts.
I could not get the receipt to print
Please advise.
There is a small print button to the right of the ingredients.
I just made these(doubled the recipe right away).
I used coconut oil instead of veggie oil. plain vanilla yogurt, i only had raw sugar and I used a cup measure but just didnt fill it all the way.added a splash of vanilla (because vanilla makes everything better). And I had 5 banana’s
I added golden raisins then split the batch in half and did coconut and pecans in one half without the topping (my son wont eat either) and mini chocolate chips in the other and baked into muffins at 350 for about 15 minutes and wow!
I was skeptical of the recipe but I’ve already pinned this to my Tried and True board. Thank you for giving me an amazing – I can stop searching around for one.
Next time I will try adding a half cup of unsweetened cocoa powder to the mix to get a chocolate banana bread and see how that comes out!
So glad you enjoyed this recipe!
Made this tonight…a few variations…had only fine coconut, I added chocolate chips and used vanilla greek yogurt,,what ever I had on hand,,and it was very good. Hated the idea of throwing out the bananas that were too ripe for me to eat…saw this recipe and throw it together…thank you for it…
So glad you enjoyed it! I bet chocolate chips were great in this too!
Put your overripe bananas (skin on) in the freezer. The skins will go black but the inside will be fine. Then just thaw when you need bananas in a recipe.
I have a bunch of apple sauce can I use it instead of yogurt?
I haven’t tried applesauce in this recipe so I can’t say for sure.
Can I use plain Greek yogurt?
I haven’t tried it in this recipe although I think it would work.
I have a bunch of apple sauce can I use it instead of yogurt?
I haven’t tried it in this recipe so I can’t say for sure. If you do try it, please let us know how it works out for you!
I made this today and it is wonderful. I doubled the crumb topping because I love crumb topping. I also used half white whole wheat flour. I have homegrown bananas here in San Diego and this bread showcases the sweet tropical flavor homegrown bananas have.
Thank you for a delicious recipe.
Wow, I’ve never had homegrown bananas, I bet they’re delicious! I’m so glad you enjoyed this recipe!
I can’t wait to try this recipe Holly. I love all kinds of banana breads, yours truly sounds awesome :)
Thank you Peter! I hope you enjoy it!
Could I omit the yogurt?
Unfortunately this recipe requires the yogurt for moisture.
I used sour cream instead of yogurt
do you have the nutrition facts?
do you know the nutrition facts?
This was absolutely the best Banana Bread recipe I have ever made! Thank you for sharing. There is none other that compares to this.
I’m so glad you loved it Christine!
could coconut oil be substituted for the vegetable oil?
I haven’t tried it with coconut oil so I can’t say for sure. If you do try it, I’d love to hear how it works out for you!
THIS IS IN THE OVEN RIGHT NOW! AHHH SO EXCITING. It smells really good already!
My daughter and I made this last night – a few changes…..we used coconut oil instead of veg. oil and we only had whole wheat flour….omitted the nuts (school friendly) but made 2 smaller loaves and added chocolate chips to one…yum yum!!!
Possibly the best banana bread we’ve ever made! Thanks :)
ps….we used coconut sugar too :)
I’m so glad you enjoyed Maria!
Sweetened coconut?
Yes, the coconut is sweetened.
I love all the ingredients in this bread, well who doesn’t!
Holly, this sounds amazing! I know what I am making with my bananas now :)
Thank you Beth!