Pecan Coconut Banana Bread Recipe

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<3 Pecan Coconut Banana Bread Recipe <3! My favorite banana bread yet! Super moist with an amazing crumbly pecan streusel topping! <3

 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.


Pecan Coconut Banana Bread Recipe with a streusel topping! If you're looking for the perfect banana bread recipe, this is it!

<3 Pecan Coconut Banana Bread Recipe <3! My favorite banana bread yet! Super moist with an amazing crumbly pecan streusel topping! <3

Pecan Coconut Banana Bread Recipe with a streusel topping! If you're looking for the perfect banana bread recipe, this is it!
5 from 19 votes
Review Recipe


Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Author Holly Nilsson
Course Snack
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.


  • 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.
  • In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
  • 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.
  • Combine topping ingredients until crumbly and sprinkle over batter.
  • Bake 55-65 minutes or until a toothpick comes out clean.

Nutrition Information

Calories: 379, Carbohydrates: 51g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 28mg, Sodium: 269mg, Potassium: 289mg, Fiber: 3g, Sugar: 27g, Vitamin A: 150IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 1.7mg
Keyword banana bread recipe

If you love this banana bread recipe, here are a few more you’ll love!

Triple Chocolate Banana Bread quick bread recipe with big chocolate flavor

Cinnamon Swirl Banana Bread Recipe from Sally’s Baking Addiction

Easy Banana Bread extra moist recipe that is simple and easy

Greek Yogurt Banana Bread from Recipe Girl

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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!

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    1. We have not tried this recipe as muffins Ashley, but other readers have with great success. You will want to keep an eye on them since they will probably only take 15-20 minutes to bake through.

  1. This was so good. Perfectly moist and sweet and less sugar than other recipes. This is my go to re pie from now on!

  2. I made the pecan-coconut-banana bread recipe with Pamela’s Gluten Free Pancake and Baking Mix and it turned out wonderful. I took it to a meeting and I took home an empty plate. Even had someone ask me to send them the recipe.5 stars

  3. Made this last week. I made two as someone commented it was hobbled up quick. So moist and delicious. Addison of coconut helped with texture. I usually use walnuts in banana bread, but pecans really step it up. Will now make this recipe only. Yummy yummy

  4. Dear Holly, I just made your cake. The whole house smells like heaven!! It is definitely THE BEST banana cake we’ve ever had!! Thank you, thank you!5 stars

  5. I stumbled upon your recipe when I was looking for a Banana Bread recipe. It was fantastic. Easy to make with pantry staples. I did substitute sour cream for yogurt because that is what I had on hand and being the weekend before Christmas I was not going out unless absolutely necessary. I omitted the streusel topping as my 19 y/o is not a fan. Can’t wait to make this again with yogurt and the streusel topping.5 stars

  6. Can you substitute Sugar with Stevia? I’ve made it before and it was delicious!! Now I have a request from coworkers to make it again.5 stars

  7. I almost made it as you did. In the preparation I creamed the butter and sugar together before adding the rest of the wet ingredients as I usually do and then slowly stirred on my mixed dry ingredients.

    The only other thing I did is I threw in a few raisins. It was excellent.

    Thank you.5 stars

  8. Are you kidding….this is so darn good!!!! A true saver for sure…..This will make your friends extremely happy….mark my word!

  9. 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.5 stars

  10. 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.5 stars

  11. 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!!5 stars

    1. Yes, you’ll want to let them defrost and drain off any liquid. Simply mash and use as you would a fresh ripe banana.

    2. I always freeze over ripe bananas. When I have enough I defrost and use as fresh including liquid from defrosting. Works for me.

  12. 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.5 stars

  13. 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. 5 stars

  14. 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

  15. SO FRICKIN GOOD! Amazing flavor and moist. I Didn’t have yogurt so I substituted sour cream. Can’t wait to make it again!5 stars

  16. 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!!5 stars

  17. 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?

    1. 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.

  18. Love this made it last night!!! Question tho can this be turned into muffins and what would the baking time be for it!

  19. 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.

    1. 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.

    1. 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?

  20. 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.

  21. 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

  22. 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.

  23. 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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.

  28. 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

  29. 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?

  30. 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:

    Calories: 242 (based on ‘serves 10’)
    Fat (g): 11.3
    Carbs (g): 34.2
    Protein (g): 4.2

    Thanks so much for sharing!! :)

  31. 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!

  32. 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…

    1. 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.

        1. 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!

  33. 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.

  34. This was absolutely the best Banana Bread recipe I have ever made! Thank you for sharing. There is none other that compares to this.

  35. 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 :)