Guys, I’m super excited to share this Toasted Coconut Hummingbird Banana Bread recipe with u today! Just pulled a loaf from the oven and my kitchen smells amazing. This isn’t just any banana bread – it’s like banana bread that went on vacation and came back with a tan and new friends. The combo of ripe bananas, pineapple, and that crunchy toasted coconut on top? Game changer. If ur looking for something different than ur regular banana bread, keep reading cuz this one’s special.
Why You’ll Love This Toasted Coconut Hummingbird Banana Bread
So why should u make this? Well for starters, it solves the problem of boring banana bread. We’ve all been there – same old recipe, week after week. This version takes everything u love about classic banana bread but adds tropical flavors that’ll make ur taste buds do a little dance.
Made this for my mom’s birthday last month and she couldn’t believe it wasn’t from a bakery. The best part is how versatile it is – eat it for breakfast, dessert, or even pack a slice for lunch. Seriously, my kids take it to school and their friends are always begging for a piece.
What makes this Toasted Coconut Hummingbird Banana Bread special is how moist it stays for days. If it lasts that long lol.
Ingredients You’ll Need
For this awesome Toasted Coconut Hummingbird Banana Bread, here’s what u need:
Dry Ingredients:
- 2 cups all-purpose flour (unbleached works best)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (Ceylon cinnamon gives amazing flavor)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
The flour is the backbone here – don’t use cake flour cuz it’s too light. If u need gluten-free, a 1:1 baking blend works ok but texture might be slightly different.
Wet Ingredients:
- 3 very ripe bananas, mashed (those spotty ones that nobody wants to eat)
- 2 large eggs, room temp
- 1/2 cup vegetable oil (can sub melted coconut oil for extra flavor)
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained (canned is fine)
- 1/2 cup chopped pecans (walnuts work too if that’s what u have)
- 1/2 cup shredded coconut, plus 1/4 cup for topping
The bananas gotta be RIPE – like really spotty or even black. That’s where the sweetness comes from. If urs aren’t ripe enough, try my trick: bake them in their skins at 300°F for about 15 mins until they turn black.
For the pineapple, drain it well or ur bread might get too wet. If u don’t have canned, fresh works too but makes sure to crush it good.
How to Make Toasted Coconut Hummingbird Banana Bread
- Preheat ur oven to 350°F and grease a 9×5 loaf pan. I line mine with parchment with overhang on the sides which makes it super easy to lift out.
- Toast 3/4 cup coconut in a dry skillet over medium heat, stirring constantly until light golden brown (about 3-5 mins). Careful cuz it burns quick! Set aside to cool. This step is KEY for the flavor of this Toasted Coconut Hummingbird Banana Bread.
- In a large bowl, whisk together all the dry ingredients – flour, baking soda, salt, cinnamon, and both sugars. Make a well in center.
- In another bowl, mash those bananas really good. Add eggs, oil, vanilla and mix until combined. Fold in drained pineapple, 1/2 cup of the toasted coconut (save the rest for topping), and the chopped nuts.
- Pour wet ingredients into the well of dry ingredients and stir just until combined. Don’t overmix or you’ll get tough bread! Some tiny lumps are fine.
- Pour batter into prepared pan and sprinkle remaining toasted coconut on top. Gently press it down a bit so it sticks.
- Bake for 55-65 mins until a toothpick inserted in center comes out with just a few moist crumbs. If the top is browning too much, tent with foil after about 40 mins.
- Cool in pan for 15 mins, then remove and cool completely on wire rack before slicing. If u can wait that long lol.
The bread is done when it’s golden brown and springs back slightly when u touch the center. If ur toothpick comes out with wet batter, give it 5 more mins and check again.
Tasty Variations of Toasted Coconut Hummingbird Banana Bread
Want to switch things up? Try these awesome variations:
Chocolate Coconut Version
Add 1/2 cup mini chocolate chips to the batter. The combo of chocolate and banana is crazy good, plus the toasted coconut adds awesome texture.
Tropical Mango Twist
Replace half the pineapple with finely diced mango. This gives it an even more tropical vibe that’s perfect for summer.
Spiced Hummingbird
Double the cinnamon and add 1/4 tsp each of nutmeg and ginger for a warm, spiced version that’s amazing in fall.
Cream Cheese Swirl
Make a quick cream cheese mixture (4oz cream cheese, 1/4 cup sugar, 1 egg) and swirl it into the batter before baking. So good with the Toasted Coconut Hummingbird Banana Bread base!
Rum Soaked
For adults only – soak 1/4 cup raisins in 2 tbsp dark rum for an hour, then fold into batter. The rum flavor with the Toasted Coconut Hummingbird Banana Bread is unreal.
Looking for other banana bread recipes? My Hawaiian Banana Bread is another tropical favorite, or try Joys Banana Bread for a classic version.
FAQ About Toasted Coconut Hummingbird Banana Bread
How do I store Toasted Coconut Hummingbird Banana Bread?
Wrap it tightly in plastic wrap or store in airtight container at room temp for up to 3 days. For longer storage, refrigerate up to a week. The flavor actually gets better after a day!
Can I freeze Toasted Coconut Hummingbird Banana Bread?
Absolutely! Wrap cooled bread tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in fridge or for a few hrs at room temp. Can even freeze individual slices – perfect for quick breakfasts.
What if I don’t like coconut?
No worries! U can skip the toasted coconut completely and just call it Hummingbird Banana Bread. U might want to add an extra 1/4 cup nuts for texture.
Can I make this Toasted Coconut Hummingbird Banana Bread into muffins?
For sure! Use a muffin tin with liners and bake at 350°F for about 20-25 mins. Makes approx 14-16 muffins. Perfect for grab-n-go breakfasts.
Why is my bread sinking in the middle?
Usually happens when it’s undercooked or overmixed. Make sure ur toothpick comes out clean from center, and mix just until ingredients are combined. Also check if ur baking soda is fresh – old baking soda doesn’t rise properly.
Can I make this healthier?
U can swap half the all-purpose flour for whole wheat, use 1/3 cup honey instead of granulated sugar, and replace oil with unsweetened applesauce. It’ll be denser but still tasty!
What makes Toasted Coconut Hummingbird Banana Bread different from regular banana bread?
Traditional banana bread doesn’t have pineapple or coconut. The Toasted Coconut Hummingbird Banana Bread combines elements of classic hummingbird cake (pineapple, nuts) with banana bread for a more complex flavor and moistness that lasts for days.
Go Make This Amazing Bread!
So there u have it – my fave Toasted Coconut Hummingbird Banana Bread recipe that brings together the best of two classics. First time I made this was during lockdown when I was bored of regular banana bread and had some pineapple that needed using up. Now it’s the only recipe my family requests.
What I love most about this Toasted Coconut Hummingbird Banana Bread is how it connects people. Whenever I make it, the house fills with this amazing smell that brings everyone to the kitchen. Even my teenager who’s usually glued to his phone comes downstairs asking when it’ll be ready.
Give it a try and make it ur own! And don’t forget to let me know how it turned out in the comments. Happy baking!
Toasted Coconut Hummingbird Banana Bread
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Skillet (for toasting coconut)
- Parchment paper
- Cooling rack
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- Wet Ingredients:
- 3 very ripe bananas mashed
- 2 large eggs room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1/4 cup shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a dry skillet over medium heat, toast 3/4 cup shredded coconut (1/2 cup for batter + 1/4 for topping), stirring constantly until golden (3–5 minutes). Let cool.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- In a separate bowl, mash the bananas, then mix in eggs, oil, and vanilla until well combined.
- Fold in crushed pineapple, 1/2 cup toasted coconut, and chopped pecans.
- Add wet mixture to dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan. Top with remaining toasted coconut and press lightly.
- Bake 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely. Slice and enjoy!