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.
Equipment
Ingredients
- ½ cup vanilla yogurt
- 1 egg
- 3 medium bananas mashed, about 1 ⅓ cups
- 3 tablespoons vegetable oil
- 1 ⅓ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans
- ½ cup coconut flakes
Streusel Topping
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 2 tablespoons coconut flakes
- 2 tablespoons chopped pecans
Instructions
- Preheat oven to 350°F. 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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
Hands down, the best banana bread, ever.. so good, and quick plus easy, too!! Everyone in the office LOVED it!!
Why thank you Len! So happy to hear it was such at hit at the office!
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!
Yay!! So glad you loved it Patricia!
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.
So glad you loved it Linda!
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.
I haven’t tried it but it should work. I would suggest checking the stevia package for how to convert the recipe.
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.
Raisins sound like a great addition. Thank you Kathleen! Glad you loved the bread recipe.
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.
I always freeze over ripe bananas. When I have enough I defrost and use as fresh including liquid from defrosting. Works for me.
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!