There are few things more comforting than a warm slice of banana bread. It’s the kind of recipe that feels like home—familiar, cozy, and endlessly adaptable. But every once in a while, I love taking a classic and elevating it into something that feels bakery-worthy while still being simple enough to whip up on a Sunday afternoon.
That’s exactly what this Toasted Coconut Brown Butter Banana Bread is. Imagine the nutty richness of browned butter, the tropical sweetness of toasted coconut, and bananas taken to the next level by a secret caramelization step. It’s tender, flavorful, and topped with a dreamy coconut-vanilla glaze that makes every slice irresistible.
This is banana bread, but dressed up with a tropical twist that makes it perfect for brunch, gifting, or just treating yourself.
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Why You’ll Love This Recipe
- Brown Butter Magic: Browning the butter adds a deep, nutty flavor that transforms the whole loaf.
- Caramelized Bananas: Cooking down the bananas with sugar before adding them to the batter intensifies their sweetness and makes the bread extra moist.
- Toasted Coconut Goodness: The coconut adds texture and a subtle tropical note that plays beautifully with the bananas.
- Bakery-Style Presentation: A sliced banana baked on top + the glaze = instant showstopper.
- Moist, Tender Crumb: Thanks to yogurt (or sour cream) and a touch of coconut milk, this bread stays perfectly soft and tender.
Ingredients
Here’s what makes this banana bread truly special:
Wet Ingredients
- Unsalted butter: Browned for that nutty, rich flavor.
- Bananas: Three very ripe bananas for the batter, plus one for topping. The riper, the better.
- Brown sugar + granulated sugar: A mix balances deep caramel notes with sweetness.
- Eggs: Help bind everything and give structure.
- Vanilla extract: Adds warmth and enhances flavor.
- Greek yogurt (or sour cream): Keeps the loaf moist and tender.
- Coconut milk: Adds a hint of tropical creaminess.
Dry Ingredients
- All-purpose flour: Provides structure.
- Baking soda + baking powder: For lift and softness.
- Cinnamon + a pinch of nutmeg (optional): Warm spice to complement banana and coconut.
- Salt: Always essential to balance sweetness.
- Toasted shredded coconut: Adds chew, flavor, and a golden look.
Glaze
Powdered sugar + coconut milk: Creamy, sweet, and tropical.
Vanilla (or coconut extract): Flavor booster.
Instructions
- Step 1: Brown butter until golden and remove from heat immediately and allow to cool.
- Step 2: After caramelizing the bananas and mixing wet ingredients, combine dry ingredients into wet.
- Step 3: Fold in toasted coconut.
- Step 4: Grease bread pan well and line with parchment paper. Bake at 350 degrees for 55-65 minutes. Cool and top with icing.
Step-by-Step Tips
Brown the Butter First
Don’t rush this step—watch for the golden flecks at the bottom of the pan and the nutty aroma. Let it cool slightly before mixing into the batter so it doesn’t scramble the eggs.
Caramelize the Bananas
This step is optional, but it makes all the difference. Cooking them with brown sugar intensifies their natural sweetness and adds caramel notes.
Don’t Over-Mix
Once the dry and wet ingredients come together, gently fold until just combined. Over-mixing leads to dense bread.
Use Toasted Coconut
Toasting the coconut first deepens the flavor and adds a little crunch. You can do this in the oven or a dry skillet until lightly golden. OR just buy toasted coconut.
The Topping Trick
For a bakery look, slice one banana lengthwise and lay it on top of the batter before baking. It looks gorgeous once baked.
Cool Before Glazing
Make sure the loaf is fully cooled before adding the glaze, or it will melt into the bread.
Variations & Add-Ins
- Nutty Version: Fold in ½ cup toasted pecans or macadamia nuts for crunch.
- Chocolate Twist: Add ½ cup mini chocolate chips to the batter.
- Tropical Boost: Add ¼ cup diced dried pineapple or mango along with the coconut.
- Spice It Up: A pinch of cardamom or ginger adds warmth and depth.
- Glaze-Free: Skip the glaze and sprinkle extra coconut on top before baking.
Serving Suggestions
This banana bread is delightful on its own, but here are a few ways to enjoy it:
- Breakfast treat: Pair with fresh fruit and a glass of cold milk.
- Afternoon snack: Toast a slice and add a smear of butter.
- Dessert: Serve warm with vanilla ice cream and a drizzle of extra glaze.
- Gift idea: Wrap in parchment and tie with twine for a sweet homemade present.
Storage Tips
- Room Temperature: Store covered at room temp for 3 days.
- Fridge: Keeps up to a week when wrapped tightly.
- Freezer: Freeze slices individually in plastic wrap, then in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.
FAQs
Can I skip browning the butter?
Yes, but it won’t have the same nutty depth. Regular melted butter works, but browned butter really makes it special.
Can I use frozen bananas?
Yes—just thaw and drain them well before caramelizing.
Is the glaze necessary?
Not at all, but it adds an extra layer of flavor and makes the bread look gorgeous.
Can I make this dairy-free?
Yes! Use vegan butter, coconut yogurt, and full-fat coconut milk.
Why This Recipe Works
Why This Recipe Works
This banana bread works so well because every step is designed to build flavor and lock in moisture without overcomplicating the process.
Brown butter adds depth.
Browning the butter brings out nutty, caramel-like notes that give the bread richness and complexity you can’t get from melted butter alone.
Caramelized bananas intensify flavor.
Cooking the bananas briefly concentrates their natural sugars and deepens their banana flavor, so the bread tastes bold and banana-forward rather than mild.
Balanced moisture keeps it tender.
The combination of yogurt (or sour cream), milk, and bananas creates a soft, moist crumb that stays tender for days without feeling heavy.
A mix of sugars improves texture.
Brown sugar adds moisture and chew, while granulated sugar helps the loaf bake evenly and hold its structure.
Toasted coconut adds contrast.
Toasting the coconut before adding it enhances flavor and prevents it from tasting flat, giving the bread subtle texture and warmth in every bite.
Gentle mixing protects the crumb.
Folding the batter just until combined prevents overdeveloping the gluten, resulting in a loaf that’s soft, tender, and never dense.
Together, these simple but intentional steps create a banana bread that’s rich, flavorful, and reliably soft—one you’ll want to bake again and again.
Final Thoughts
This brown butter coconut banana bread is the kind of recipe that turns a few ripe bananas into something truly special. Between the nutty depth of the browned butter, the natural sweetness of caramelized bananas, and the toasted coconut folded throughout, every slice feels thoughtfully made without being fussy.
It’s a loaf that fits just as easily into a slow weekend morning as it does an afternoon snack or simple dessert. Whether you enjoy it plain or finished with the coconut vanilla glaze, this is the kind of banana bread that disappears quickly—and earns a permanent spot in your recipe box.
Love Banana Bread? Try out some of my favorites:
Easy Salted Carmel Banana Bread
Toasted Coconut Brown Butter Banana Bread
Ingredients
Equipment
Method
- Brown the butter: In a small saucepan over medium heat, melt the butter and cook, swirling occasionally, until golden brown and nutty, about 5–7 minutes. Cool slightly.Caramelize the bananas: In a skillet, mash 3 bananas with a fork. Add 2 tablespoon brown sugar and cook over medium heat for 2–3 minutes until bubbly and caramelized. Cool 5 minutes.Mix wet ingredients: Whisk together browned butter, both sugars, eggs, vanilla, yogurt, and milk. Stir in caramelized bananas.Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.Combine: Gently fold dry ingredients into wet until just combined. Stir in toasted coconut (and nuts, if using). Do not over-mix.Bake: Pour into a greased 9×5-inch loaf pan. Optional: place a sliced banana on top. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean.Cool: Let cool 10 minutes in the pan, then remove and cool fully before glazing.Glaze : Whisk powdered sugar, 1½ tablespoon coconut milk and vanilla until smooth. Add more coconut milk as needed. Drizzle over cooled bread and let set for 10–15 minutes.
Notes
-
Browning the butter adds depth:
Take your time when browning the butter. You’re looking for a deep golden color and a nutty aroma, not dark brown or burnt. Let it cool slightly so it doesn’t scramble the eggs when mixed. -
Caramelized bananas = extra flavor:
Cooking the bananas briefly with brown sugar concentrates their sweetness and adds a subtle caramel note. This step is optional, but highly recommended for richer banana flavor. -
Use very ripe bananas:
The riper the bananas, the better the bread. Look for bananas with lots of brown spots—they mash easily and provide natural sweetness and moisture. -
Greek yogurt or sour cream keeps it moist:
Full-fat Greek yogurt or sour cream adds tenderness and prevents the bread from drying out. Do not substitute low-fat versions if possible.
Related
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