Banana Coconut Crunch Bread with Coconut Cream Icing

Banana Coconut Crunch Bread with Coconut Cream Icing is a simple quick bread that will add flavor to any morning! Made with shredded coconut, ripe bananas and walnuts!

Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!

Fruit never lasts more than a few days in my house. In fact, if there is such a thing as eating too much fruit, then I am pretty sure I do. I love everything from pears and apples to kiwi, papaya and bananas. I rarely have overripe bananas available in my house and I only eat bananas raw if they are barely ripe. I like them to have a little green on them but never any brown spots.

If I’m craving banana bread, I usually buy a large bunch of bananas, place on note on them that says “do not eat” and then wait for them to ripen. Trust me, buying a bunch of bananas just to wait for them to ripen is worth it once you taste a slice of this banana coconut crunch bread. Top the loaf with coconut cream icing and toasted coconut flakes and you have a unique twist on a classic recipe.

Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning! Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!

Ripe bananas, crunchy walnuts and sweetened coconut yield a banana bread that is flavorful, crunchy and delicious. Grab a hand mixer, a few bowls, a loaf pan and the simple ingredients and make yourself a loaf of banana coconut crunch bread.

Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!

Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!

For this recipe, I used my KitchenAid 9-Speed Hand Mixer and KitchenAid Professional-Grade Nonstick 9×5″ Loaf Pan. I love the KitchenAid hand mixers because they are perfect for quick breads, frostings and more. It is easy to adjust the speeds, and with 9 different speeds you can do everything from gently mixing in chunky ingredients to whipping delicate ingredients like meringue at high speed. The mixer is easy to use and makes clean up easy. The KitchenAid loaf pan is a great addition to my kitchen because it cooks evenly and is easy to clean.

Yields 1 large loaf

Banana Coconut Crunch Bread with Coconut Cream Icing
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    For the bread:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup chopped walnuts
  • 3 ripe medium-sized bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 2 eggs, lightly beaten
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded coconut flakes, sweetened or unsweetened
  • For the coconut cream icing:
  • 1 (5.4 ounce) can coconut cream, chilled overnight
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon confectioners' sugar
  • 1-2 tablespoons milk
  • 3/4 cup shredded coconut flakes, toasted


  1. Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 inch loaf pan; set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt and walnuts; set aside.
  3. Using a hand mixer on medium-low speed, mix together mashed bananas, yogurt, eggs, butter and vanilla in a medium bowl. Gently mix in shredded coconut. Fold banana mixture into dry ingredients until just combined. Transfer batter to prepared loaf pan.
  4. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
  5. To make the coconut cream drizzle, remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into a medium bowl. Add the cream cheese, vanilla and confectioners’ sugar to the bowl. Using a hand mixer with a clean whisk attachment, whisk together ingredients on high speed until well combined. Slowly add milk, a teaspoon at a time and mix until desired consistency is reached (the mixture should be smooth and spreadable.) Pour or spread icing over the top of the bread, sprinkle with coconut flakes and serve immediately.

Source: Spoonful of Flavor

Banana Coconut Crunch Bread with Coconut Cream Icing - a simple quick bread that will add flavor to any morning!

I created this post in partnership with KitchenAid. Thank you for helping support brands that I love!


  1. Kristen @ A Mind Full Mom

    Oh my–what a fabulous twist on banana bread. My sister (ASHLEY) would fall in love with this 🙂

  2. Beth

    I do the same thing with bananas, except I put them in a brown bag inside the laundry room and then I almost forget about them sometimes, haha!

  3. Amy @ A Healthy Life For Me

    Oh lordy all that coconut, my mouth is watering all over my keyboard. This is on my must make list!

  4. Meg

    I love having banana bread around for quick weekday breakfasts — and this certainly looks like an awesome treat!

  5. Ashley

    I buy bananas solely to make banana bread! This coconut crunch version sounds absolutely fantastic!

  6. Alice @ Hip Foodie Mom

    Ashley, I LOVE this bread!!!! love the banana and coconut combo!!! gorgeous! and love the KitchenAid bakeware . . it’s great huh?!

  7. Danae @ Recipe Runner

    So I’m pretty sure I could easily eat half a loaf of this bread and not come up for air. I’m skeptical that the frosting would make it onto the bread, but rather wind up in my mouth first. 😉

  8. Medha @ Whisk & Shout

    This looks wonderful! Love the texture contrast between the bread and the creamy icing 🙂

  9. Annie @Maebells

    Oh I looove coconut and banana together! This looks great! And I bet your kitchen smelled amazing with that toasted coconut!

  10. Kelley @ Chef Savvy

    This coconut cream icing looks amazing!! I always have tons of leftover bananas and this would be an awesome was to use them up!

  11. Shelby @ Go Eat and Repeat

    This bread sounds amazing! It’s a really unique twist to add a crunchy job to a traditionally soft bread. Looks really tasty =)

  12. Jessica @ Sweetest Menu

    I love banana bread but I love all the coconut twists you have made to this classic treat. It looks divine! I will have to try because my dad is a total coconut lover. Yum!

  13. Kelly

    This banana bread looks absolutely amazing, Ashley! I love all the coconut you added! Wish I had a big slice!

  14. Cali @ Cali's Cuisine

    This bread looks fab! The addition of coconut to traditional banana bread must make it much more interesting with a difference in texture and flavor. Delish!

  15. Gayle @ Pumpkin 'N Spice

    Wow does this look amazing, Ashley! I love the flavors of this bread. It sounds like the banana and coconut make the perfect pair! This would definitely not last long in my house!

  16. Katalina @ Peas and Peonies

    This must best the best looking banana bread I have seen, that frosting and coconut make want to grab a slice right now!

  17. Ryan MacDonnell

    I always experiment with the additions to the bread – cranberries, walnuts, almonds, etc – but I love the idea of coconut + that yummy frosting on top.

    Another great breakfast bread that I love is my mother-in-law’s chocolate zucchini bread. Another perfect breakfast during the summertime!

  18. annie@ciaochowbambina

    Oh my! I am loving this combination of flavors and can imagine the little bit of crunch from the toasted coconut! MMMMM!

  19. Heather @ MilkMomology

    This look so amazing! I’m tired of my same old zucchini banana bread recipe, and currently addicted to all things coconut. This is next on my hit list!!

  20. Lou Lou Girls

    I’m drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls

  21. Julie | Small Green Kitchen

    Once the brown spots start popping up on bananas, I won’t eat them either. I either leave them out to ripen up more so I can make baked goods with them or I cut them up and throw them into the freezer for use in smoothies.

    This banana coconut crunch bread looks great, Ashley! I’d love to be enjoying a slice for breakfast right now.

  22. Sheena

    Well I may have to leave off the coconut shavings on top but other than that your cake sounds awesome!! Thanks for sharing at #HomeMattersParty I hope you will join us again this week!!

  23. Ben Maclain | Havocinthekitchen

    Bananas, coconut, walnuts, cream cheese…how did you manage to use all my favorite things in one recipe?!:) Really nice work!

  24. Debbie W.

    This looks soooooo good! Pinning and making.

  25. Ruth Meaney

    This looks and sounds brilliant!! Beautiful photos 🙂 I looooooove coconut and try and cram it in anything possible at home! My daughter is allergic to eggs but will try and make this with a substitute. thankyou x

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  28. Monica

    I only have an organic creamed coconut. Would that work? This is one of the few times I actually have all the ingredients needed.

    • Ashley

      Hi, Monica! I’ve never tested this recipe with creamed coconut. I don’t think it would work exactly the same because it is a much thicker consistency than standard coconut milk. However, you could try adding additional milk to the icing to create the right consistency if you do use the creamed coconut.

  29. Keny

    Hi! 3 medium bananas equals how many cups?

    • Ashley

      Hi, Keny! Three medium bananas is about 1 cup mashed.

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