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Toasted Coconut Brown Butter Banana Bread

A rich, bakery-style banana bread made with nutty brown butter, caramelized bananas, and toasted coconut for a tropical twist. Moist, tender, and topped with an optional coconut-vanilla glaze, this loaf is perfect for breakfast, snacking, or gifting.
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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

Method
 

  1. Instructions
    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 (optional): 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

  • Banana Ripeness: The riper the bananas, the sweeter and more flavorful the bread will be. Look for bananas with lots of brown spots.
  • Caramelizing Bananas: This step is optional, but it deepens the flavor and adds a subtle caramel note that makes the bread extra rich.
  • Brown Butter Cooling Tip: After browning the butter, let it cool for a few minutes before adding to the eggs and sugar to avoid scrambling.
  • Toasting Coconut: Toast shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant (5–7 minutes). This enhances the flavor.
  • Pan Prep: For easy removal, line your loaf pan with parchment paper, leaving a little overhang on the sides.