Coconut Banana Bread

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Good morning! Happy Sunday, friends!

Just wanted to share a delicious recipe that I made yesterday afternoon for Coconut Banana Bread. Enjoying a toasted slice with melted butter along an almond milk latte this morning for breakfast… oh my goodness, it was heavenly!

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On Easter, my sister mentioned that she craved banana bread in a major way during her pregnancy, so I had it on my mind all last week. I just needed to wait for my bananas to ripen, so I could whip up a loaf and that is exactly what I did yesterday afternoon.

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For a little something different, I added shredded coconut to this recipe, and it gave it the perfect amount of flavor and sweetness. This banana bread is definitely a new favorite in our house!

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Coconut Banana Bread


  • 1.5 cups all-purpose flour
  • 3/4 cup sugar
  • 2 large ripe bananas
  • 6 tbsp butter, softened
  • 2 large eggs
  • 2 tbsp almond milk
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 325 degrees F.
  2. Combine all ingredients in a food processor or by hand in a large mixing bowl. Mix until fully blended.
  3. Coat a loaf pan with non-stick cooking spray (or butter) and pour batter into it. Use a spatula to spread the top evenly.
  4. Bake for 55-60 minutes until the loaf is cooked all the way through.
  5. Allow to cool slightly before serving.

Makes 1 loaf

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  1. This looks incredible and so easy! Maybe it’s time for me to get a loaf pan and try my hand at more baking…which I normally fail at? 🙂

        1. Hmm… Probably not. Coconut flour is a lot different than all-purpose flour. You could try it, but you’d need to add a lot more moisture to the recipe.

  2. I agree, coconut flour would be amazing! I would even add whole wheat flour and chia seeds to make it hearty! I love the addition of coconut though.

  3. Yum! Banana bread is my absolute favorite! I’m going to make some today. Adding coconut is a great idea.

  4. Mmm…haven’t thought of that combo before. Makes me want to add some coconut to my peanut butter and banana smoothie I’ve been loving lately! Haven’t made banana bread in forever, but I have the bananas in the freezer all ready to go! Thanks for sharing.

  5. I’m not sure where else to ask you this, but I just pre-ordered your book, PTV and Amazon says it is coming out 22 July! I thought it was going to be released in June… is Amazon wrong?

  6. This looks so delicious! Now I have a serious craving for some banana bread. 🙂 Thanks for sharing the recipe! Just wondering… do you think you could share your recipe for your almond milk latte? They always look incredibly delicious and I would so love to try one sometime. Thanks! 🙂

    1. My almond milk lattes are just espresso + almond milk (+ ice if it’s an iced latte). I have a Nespresso machine, so I make the espresso at home and then just add milk. Easy as that! 😄

  7. I bake banana bread all of the time for my husband and a few friends of ours…it’s become a monthly routine. So, I’ve tried several different bb recipes and settled on one I use often. I stumbled on your blog recently (love it by the way 🙂 and made your coconut banana bread with two modifications and it is the new favorite!! I’m gluten-free, so I used GF all purpose baking flour and I added 3/4 cup of fresh blueberries. We absolutely love this recipe – so thank you!

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