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This coconut cream banana bread fuses two favorite recipes together in a simple and delicious dessert or naughty breakfast!
Indulge in a tropical twist on a classic favorite with this coconut cream banana bread. This recipe perfectly balances the natural sweetness of ripe bananas and pure maple syrup with a rich, buttery crumb.
The unique blend of traditional and coconut flour creates a tender, moist texture that is studded with crunchy macadamia nuts and chewy coconut shreds. Making every bite an experience in contrasting textures and flavors.
The crowning glory of this loaf is a velvety coconut cream frosting that elevates it from a simple snack to a decadent dessert. By whipping together cream cheese, lush coconut cream, and a touch of powdered sugar, you get a topping that is thick, tangy, and intensely tropical.
Despite its gourmet appearance and sophisticated profile, this recipe is surprisingly easy to pull together in your own kitchen. It captures that nostalgic, high quality flavor of a professional bakery coconut cream cake while maintaining the comforting soul of a homemade banana bread.
If you like this recipe, you will also love my Coconut Ricotta Cheesecake or my 4 Ingredient Coconut Cake.
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Coconut Cream Banana Bread
Ingredients
- 4 medium ripe bananas , mashed
- 1/4 cup (55 g) butter, melted
- 1/2 cup (160 g) maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1 cup (125 g) all purpose flour
- 1/3 cup (40 g) coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (40 g) coconut shreds
- 1/4 cup (35 g) roasted macadamia nuts, chopped
Frosting:
- 6 oz (170 g) cream cheese, room temp
- 5.4 oz (155 g) coconut cream, no liquid
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (40 g) coconut shreds, toasted
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the mashed bananas, butter and syrup until smooth. Next, whisk in the eggs and vanilla. Sift in the flour, coconut flour, baking soda, salt and mix until combined. Fold in the coconut shreds and macadamia nuts. Transfer mixture to the loaf pan and spread out evenly. Bake for 50-55 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack to fully cool.
Frosting:
- In a small bowl using an electric hand mixer, beat together the cream cheese and coconut cream for 1-2 minutes. Next, add in the powdered sugar and vanilla and beat until smooth. Once the cake is cooled, spread frosting on top. Top with toasted coconut shreds.
Toasted Coconut Shreds:
- Spread out the coconut shreds evenly on a small sheet pan. Bake at 350℉ for 1-2 minutes or until golden brown.
Notes
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- If you don’t have coconut flour, sub in more all purpose flour.
- You can use olive oil instead of butter.
- You can use honey instead of maple syrup.
- You can use walnuts instead of macadamia nuts.