Coconut-Pecan Banana Bread

For a tropical twist on a classic quick bread, add pecans and coconut.

Serves: 10Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 10


  • 1⁄3 cup plus 1 tsp. unsalted butter, divided
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 cup whole-wheat flour
  • 1⁄3 cup sugar
  • 1⁄3 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup mashed bananas
  • 2 large eggs
  • 1⁄2 cup chopped pecans
  • 1⁄2 cup shredded coconut


  • Preheat oven to 350°F. Grease a 9-by-5-inch pan with 1 teaspoon butter and set aside.
  • In large bowl, whisk together flour, whole-wheat flour, sugar, brown sugar, baking powder, and baking soda and mix well. Cut in remaining 1⁄3 cup butter until particles are fine. Add bananas and eggs and beat until combined. Stir in pecans, and coconut.
  • Pour batter into prepared pan. Bake for 1 hour or until bread is dark golden brown and begins to pull away from sides of pan. Cool in pan for 5 minutes, then turn out onto wire racks to cool completely.