Banana Coconut Oat Loaf Recipe
A moist, tropical-inspired loaf cake where caramelized bananas mingle with toasted coconut and hearty oats for a breakfast-worthy treat that's equally delicious as dessert.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">3 medium ripe bananas (about 300g peeled weight)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">80g rolled oats</li><li class="ingredients-single-item">75g desiccated coconut, plus 2 tbsp for topping</li><li class="ingredients-single-item">60ml coconut milk (or plain yogurt)</li><li class="ingredients-single-item">2 tbsp honey, for drizzling (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/350°F). Line your loaf tin with parchment paper, leaving some overhang on the sides for easy removal. Toast 75g of desiccated coconut in a dry frying pan over medium heat for 3-4 minutes, stirring constantly, until golden brown and fragrant. This toasting step significantly enhances the coconut flavor in your loaf. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mash the bananas until smooth but still with some small chunks for texture. The riper your bananas, the sweeter and more flavorful your loaf will be – those spotty, almost black bananas are perfect for baking as they contain more developed sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the melted butter and brown sugar to the mashed bananas and mix until well combined. The brown sugar adds a lovely caramel note that complements the banana and coconut beautifully. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. These dry ingredients need to be well distributed to ensure even leavening throughout your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the dry ingredients into the banana mixture gently, mixing just until no dry flour remains visible. Overmixing will develop the gluten in the flour and result in a tougher, less tender loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the rolled oats, toasted coconut, and coconut milk, folding gently until just combined. The oats will absorb some moisture during baking, contributing to the loaf's hearty texture, while the coconut milk adds richness and complements the coconut flakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to your prepared loaf tin, smoothing the top with a spatula. Sprinkle the remaining 2 tablespoons of desiccated coconut over the surface for a beautiful, toasty finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the loaf to cool in the tin for 15 minutes – this resting period helps the structure set. Then use the parchment paper overhang to lift it onto a wire rack to cool completely. The loaf will continue cooking slightly from residual heat as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, drizzle with honey if desired for extra sweetness and a beautiful glaze. Slice with a serrated knife for clean cuts. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This loaf also freezes beautifully – wrap individual slices for quick breakfast options.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this quick bread gluten-free?
Yes, you can create a gluten-free version by substituting the plain flour with a good quality gluten-free flour blend. Ensure your oats are certified gluten-free too, as regular oats may be processed in facilities that handle wheat products.
How do I know when my bananas are ripe enough for baking?
The best bananas for baking are very ripe with brown or black spots all over the peel. They should feel soft to the touch and smell sweet. These overripe bananas are sweeter and more flavourful, creating a moister, more delicious loaf.
What's the best way to store banana bread with coconut?
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice the cooled loaf and freeze individual portions wrapped in cling film and placed in freezer bags for up to 3 months.
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