Welcome, dear friends! I’m so excited to share this Banana, Oat & Coconut Bread recipe with you—it’s a heavenly blend of cozy sweetness and wholesome goodness. If you’re reading this, thank you for being here. Want more recipes straight to your inbox? Subscribe now!
Overview of Recipe Content
This improvised loaf is perfect for breakfast, brunch, or an anytime snack—especially when ripe bananas are calling your name. You’ll love its soft crumb, nutty oat-chewy bits, and tropical coconut aroma. It’s subtly sweet, with a tender crumb and toasty coconut finish.
Why you’ll love it:
- Naturally sweetened with bananas and brown sugar
- Perfectly textured with oats and coconut balance
- Quick to mix and bake—no special equipment
Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 100 ml vegetable oil (or melted coconut oil)
- 100 g light brown sugar
- 150 g all-purpose flour
- 50 g rolled oats (plus extra for topping)
- 50 g desiccated coconut (plus extra for topping)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Tools needed:
- Loaf pan (22×12 cm)
- Mixing bowls
- Fork or pastry cutter
- Whisk, spatula, and measuring tools
Substitutions/Add-ons:
- Swap brown sugar for coconut sugar or honey (reduce liquid slightly)
- Use gluten-free flour or all‑purpose for GF variation
- Add chopped nuts or dark chocolate chips (~60 g)
How to Make Banana, Oat & Coconut Bread
- Preheat & prep pan: Preheat oven to 180 °C (350 °F). Grease or line a loaf pan.
- Mix wet ingredients: In a bowl, whisk together mashed bananas, eggs, oil, sugar, and vanilla until smooth.
- Combine dry ingredients: In another bowl, stir flour, oats, coconut, baking powder, soda, and salt.
- Fold together: Gently combine wet and dry until just mixed—don’t overmix! A few dry streaks are okay.
- Transfer & top: Pour into pan, smooth the top, and sprinkle extra oats and coconut.
- Bake: About 50–60 minutes, or until a toothpick comes out clean.
- Cool & rest: Allow in pan for 10 minutes, then transfer to a rack to cool before slicing.
Each warm slice teases with banana aroma, chewy oats, and a toasty coconut nuttiness. I promise you’ll want a second!
What to Serve with Banana, Oat & Coconut Bread
Enjoy it with a smear of butter, nut butter, or cream cheese. Pair alongside coffee or chai tea, or even top with Greek yogurt and fresh berries for a brunch treat.
Tips for Making It Perfect
- Use ripest bananas (over-ripe equals more flavor!).
- Don’t overmix batter—keeps loaf soft.
- Test doneness with toothpick in center around 50 minutes.
- Line your pan with parchment for easy removal.
Storage Instructions
- At room temperature: Wrap cooled bread tightly—lasts 3 days.
- Refrigerated: Keeps up to 5 days, wrapped.
- Freezer: Slice and freeze for up to 3 months; thaw or toast before eating.
General Information
Coconut oats are a lovely twist on classic banana bread—adding fiber and wholesome flavor. Great for spring gatherings or cozy winter breakfasts. Coconut also gives this loaf a tropical flair!
Frequently Asked Questions
Can I skip the coconut?
Yes—replace with extra oats or fine nuts for similar texture.
Can I use vegan eggs?
Absolutely—use flax eggs (1 tbsp flax + 3 tbsp water per egg).
Can I double it into muffins?
Yes! Bake at 180 °C for about 18–22 minutes or until golden.
Why add oats?
They bring chewiness and fiber, balancing the soft crumb.
Store at room temp or fridge?
Room temp is fine if eaten within 3 days; fridge prolongs freshness.
Conclusion
There you have it: a comforting, joyful Banana, Oat & Coconut Bread that’s tender, flavorful, and naturally sweet. If you love this, try my Blueberry Oatmeal Breakfast Bread, Pumpkin Spice Muffins, Chocolate Banana Pancakes, Coconut Lime Bars, or Strawberry Yogurt Loaf. Thanks for baking with me—happy slicing and warm hugs from my kitchen!
Interactive Elements
Did you make this? Drop a ⭐ review below, or share a photo on Pinterest at https://www.pinterest.com/poulefrecipe/. Tag me—I love hearing from you!
Nutritional Information
Approximate per slice (1 of 12): 220 kcal • 28 g carbs • 11 g fat • 3 g protein
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28 g |
| Sugar | 12 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Unsaturated Fat | 6 g |
| Sodium | 180 mg |
| Fiber | 2 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
Banana, Oat & Coconut Bread ❤❤
- Total Time: 1 hr 5 mins
- Yield: 12 slices 1x
Description
A soft, wholesome Banana, Oat & Coconut Bread with natural sweetness and tropical flavor—perfect for breakfast or an anytime snack!
Ingredients
3 ripe bananas, mashed
2 large eggs
100 ml vegetable oil (or melted coconut oil)
100 g light brown sugar
150 g all-purpose flour
50 g rolled oats (plus extra for topping)
50 g desiccated coconut (plus extra for topping)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
Instructions
1. Preheat oven to 180 °C and prepare a 22×12 cm loaf pan.
2. Whisk mashed bananas, eggs, oil, sugar, and vanilla.
3. Stir together flour, oats, coconut, baking powder, soda, and salt.
4. Gently fold wet and dry until just combined.
5. Pour into pan, top with extra oats and coconut.
6. Bake 50-60 minutes until a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to a rack.
Notes
Use very ripe bananas for best sweetness.
Do not overmix the batter to keep it tender.
You can replace coconut with nuts or GF flour as needed.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: bread
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 35
