Moist Banana Pecan Coconut Loaf Recipe

This is not just any banana bread — it’s a banana pecan and coconut loaf that’s moist, flavourful and surprisingly simple to make. Over-ripe bananas are transformed into a rich, textured cake with toasted pecans and desiccated coconut. If you enjoy banana-based bakes, this one is likely to become a family favourite.

I realised I hadn’t shared a sweet recipe in a long time, even though we’ve been baking a lot at home. After a long walk with the kids we were ready to bake something quick and delicious, and this loaf was the perfect choice. It comes together fast, requires only common ingredients and keeps well for several days.

The kids have been keen to help in the kitchen lately — making breakfasts, serving coffee in bed and getting involved with both cooking and baking. I love that they want to be part of the process: my daughter especially enjoys baking and together we create dishes that everyone enjoys. This banana loaf was made as a team effort and disappeared fast.

Banana pecan and coconut loaf

Turn ripe bananas into a tender, flavour-packed loaf. Toasted pecans add crunch while desiccated coconut brings a mild sweetness and aroma. Serve warm or cold with crème fraîche, Greek yoghurt or ice cream.

Ingredients

• 280 g mashed banana (about 3 bananas, plus 1 to add on top)
• 190 g sugar (cane sugar, unrefined used here)
• 4 medium eggs, room temperature
• 50 g desiccated coconut
• 50 ml olive oil (or any neutral oil)
• 3 tbsp chia seeds
• 280 g self-raising flour (wholemeal organic used here)
• 70 g pecan nuts, toasted and chopped
• ¼ tsp salt (pink Himalayan used here)

Instructions

1. Preheat the oven to 185°C (365°F) or 325°F depending on your oven. Grease two small loaf pans or one regular loaf pan.
2. In a bowl, combine the self-raising flour, desiccated coconut, chia seeds and salt. Set aside.
3. In a separate bowl (or the bowl of an electric mixer) beat the sugar and eggs at medium speed until the mixture is light and fluffy, about 4–5 minutes.
4. While mixing, drizzle the oil in slowly until fully incorporated.
5. Add the mashed bananas and mix on low for about 30 seconds, just long enough to combine.
6. Gently fold the flour mixture into the wet ingredients using a spatula. Add the chopped, toasted pecans and fold through evenly.
7. Pour the batter into the prepared loaf pan(s). Peel the reserved banana, cut it lengthwise and place it on top of the batter for decoration and extra banana flavour.
8. Bake for approximately 40 minutes or until golden brown and a wooden skewer inserted in the centre comes out clean.
9. Remove from the oven and allow the loaf to rest for 10–15 minutes in the tin. Then unmould and cool completely on a wire rack.
10. Serve warm or cold with a dollop of crème fraîche, Greek yoghurt or ice cream, if you like.

Notes

My loaf tins were small and cute, so I used some ramekins for a few portions to suit everyone in the house. Use ripe bananas — they should have brown spots on the skin for the best flavour. If you prefer a sweeter loaf, add an extra 30–40 g (about 1–1.3 oz) of sugar, but remember the desiccated coconut contributes sweetness even when unsweetened coconut is used.

Nutrition (per recipe / total)

Calories: 3573 kcal | Carbohydrates: 494 g | Protein: 74 g | Fat: 166 g | Saturated fat: 47 g | Cholesterol: 654 mg | Sodium: 864 mg | Potassium: 2293 mg | Fiber: 41 g | Sugar: 232 g | Vitamin A: 1130 IU | Vitamin C: 24.3 mg | Calcium: 444 mg | Iron: 12.8 mg

How to store banana bread?

This banana loaf keeps well in an airtight container or wrapped in plastic for 3–4 days at room temperature, and longer if refrigerated. It also freezes well for up to 15–20 days; thaw overnight at room temperature for best results.