Coconut Pecan Banana Bread

Ingredients

• 2eggs
• 67 g (⅓ cup)light brown sugar
• 67 g (⅓ cup)white sugar
• 10 ml (2 teaspoons)vanilla extract
• 57 g (¼ cup)butter, melted
• 120 g (½ cup)sour cream
• 188 g (1½ cups)plain flour
• 4 g (1 teaspoon)baking powder
• 2.5 g (½ teaspoon)bicarbonate of soda
• 2.5 g (½ teaspoon)kosher salt
• 3 medium bananas, mashed, about 315 ml (1⅓ cups)bananas
• 85 g (1 cup), plus 15 g (2 tablespoons) reservedshredded sweetened coconut
• 75 g (⅔ cup)chopped pecans

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Grease a loaf tin thoroughly with butter or line it with baking parchment. In a large mixing bowl, whisk together the eggs, both sugars and vanilla. Add the melted butter and sour cream, then whisk again.

2. 2

   Mix the batter

   Add the flour, baking powder, bicarbonate of soda and salt to the bowl, and whisk to combine. Stir in the mashed bananas, followed by 85 g (1 cup) of the coconut and the pecans, mixing them through the batter.

3. 3

   Bake the loaf

   Pour the batter into the prepared loaf tin and scatter the reserved 15 g (2 tablespoons) of coconut over the top. Bake for 55–70 minutes, until golden brown and a toothpick inserted into the centre comes out clean. Leave the loaf in the tin for 10 minutes, then turn it out and cool completely on a wire rack before slicing.

What is coconut pecan banana bread?

Banana bread is a familiar American quick bread: a loaf-style bake made with mashed bananas rather than yeast. This version adds sweetened coconut and chopped pecans for a mix of soft crumb, chewy coconut and nutty pieces.

Ripe bananas bring sweetness and moisture, while sour cream helps make the crumb tender. Coconut on top adds a toasted finish as the loaf bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 5g protein, 42g carbs, 16g fat.

The bananas and flour provide most of the carbohydrates, while butter, sour cream, coconut and pecans contribute much of the fat. Eggs, sour cream and pecans add some protein. Pair a slice with plain yoghurt or fresh fruit for a more balanced plate.

Choose the bananas and mix-ins

Ripe bananas: Mash them well so they blend evenly into the batter. Their soft texture makes them easier to incorporate than firm, underripe fruit.

Coconut and pecans: Stir most of the coconut and all the pecans into the batter so they are distributed throughout. Reserve the measured coconut for the top.

Mix the batter gently

Wet ingredients: Whisk the eggs, sugars and vanilla first, then whisk in the melted butter and sour cream. This gives the banana bread’s liquid ingredients an even start.

Dry ingredients: Once the flour and raising agents go in, mix just until combined before adding the bananas and mix-ins. Avoid prolonged whisking at this stage, which can make the loaf less tender.

Check the centre for doneness

Colour: The loaf should look golden brown on top, but colour alone is not a reliable check for the centre.

Toothpick: Insert one into the middle of the loaf; it should come out clean. If it does not, continue baking and check again, keeping within the recipe’s 55–70-minute baking window.

Let it cool before slicing

In the tin: Leave the loaf to settle for 10 minutes before removing it. This gives it a little time to firm up for turning out.

On the rack: Cool it completely before slicing, as the crumb is delicate while warm. A wire rack lets air circulate around the loaf as it cools.

Serving and timing

The listed total time is 80 minutes, with baking taking 55–70 minutes and an additional 10 minutes of cooling in the tin; allow more time for the loaf to cool completely. The exact baking time depends on how your oven bakes and the loaf tin you use.

Serve slices plain, or alongside yoghurt or fruit for a simple breakfast or snack. The loaf is also easy to portion once fully cooled.

Recipe notes & tips

• Grease the loaf tin thoroughly or line it with baking parchment to help release the loaf.
• Measure the reserved coconut separately before mixing the rest into the batter.
• Use a large bowl so you can combine the ingredients without spilling.
• Start checking the loaf at 55 minutes, then bake longer if the centre is not done.
• Let the loaf cool completely before slicing for neater pieces.

Variations

• Toast the pecans: Let them cool before stirring them into the batter for a deeper nutty flavour.
• Add cinnamon: Mix a little ground cinnamon with the dry ingredients for a warm spice note.
• Use walnuts: Swap the pecans for an equal amount of chopped walnuts.
• Try unsweetened coconut: Use it in place of sweetened coconut for a less sweet topping and crumb.
• Add chocolate chips: Stir them in with the pecans for a sweeter variation.

Common mistakes to avoid

• Overmixing the flour: Stop once the ingredients are combined to help keep the crumb tender.
• Using firm bananas: Choose ripe, soft bananas so they mash easily and mix into the batter.
• Skipping the reserved topping: Set aside the 2 tablespoons of coconut before adding the rest to the batter.
• Removing it too soon: Leave the loaf in the tin for the full 10 minutes before turning it out.
• Slicing while warm: Cool the loaf completely on a rack first so the slices hold together.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave, or warm it in a low oven. You can also freeze slices well wrapped, then thaw before serving.

Frequently asked questions