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Sliced brown butter coconut banana bread drizzled with glaze on a wooden board, showing a moist, tender crumb
Summer Dempsey

Toasted Coconut Brown Butter Banana Bread

This brown butter coconut banana bread is rich, moist, and full of cozy flavor, with caramelized bananas, nutty brown butter, and toasted coconut in every bite. Soft and tender with just the right amount of sweetness, it’s an easy from-scratch loaf that works just as well for breakfast as it does for an afternoon treat or simple dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Breakfast, Snack
Cuisine: American
Calories: 295

Ingredients
  

Wet Ingredients
  • ½ cup 1 stick unsalted butter
  • 3 very ripe bananas plus 1 extra for topping, optional
  • ½ cup brown sugar (plus 2TBS if you choose to brown the bananas)
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup full-fat Greek yogurt or sour cream
  • 2 tablespoon coconut milk or regular milk
Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup toasted shredded coconut
Coconut Vanilla Glaze (optional)
  • ¾ cup powdered sugar
  • 1½ to 2 tablespoon coconut milk
  • ½ teaspoon vanilla extract or ¼ teaspoon coconut extract

Equipment

  • whisk & bowl
  • Bread Pan

Method
 

  1. 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.