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Toasted Coconut Hummingbird Banana Bread

Toasted Coconut Hummingbird Banana Bread

The Crispy Chef
A tropical twist on classic banana bread—this Toasted Coconut Hummingbird Banana Bread combines ripe bananas, pineapple, pecans, and a golden toasted coconut topping. Moist, flavorful, and perfect for breakfast, dessert, or snacking!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 310 kcal

Equipment

  • 9x5 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!

Notes

Bananas should be very ripe (black skins are perfect!).
Make muffins instead by baking in a muffin tin at 350°F for 20–25 minutes (makes ~14–16 muffins).
Store at room temp for up to 3 days or refrigerate for a week. Freezes well for up to 3 months.
Skip the coconut for a regular hummingbird banana bread version.

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 4gFat: 15g
Keyword banana bread, Hummingbird Bread, Toasted Coconut
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