Coconut Banana Bread

Coconut banana bread with flakes of shredded coconut and a splash of dark rum are added for a little burst of flavor! This quick bread is a great snack, breakfast or addition to brunch menu.

Coconut Banana Bread sliced

Coconut Banana Bread

I haven’t made banana bread in quite awhile.

Lately, bananas that get to the point of looking slightly overripe have been peeled, cut in half, and put right into the freezer to be used for smoothies.

The three super ripe bananas that were sitting on my kitchen counter were just about to be frozen to their goodness.

Instead I made this tender loaf of Coconut Banana Bread!

Coconut Banana Bread in a white loaf pan

Coconut bread recipe lightened up!

If you’re looking for a little flare to a basic banana bread recipe, this one is excellent!

The recipe is modified from Cooking Light (2003), and has become a family favorite!

I’m not sure this loaf has trumped my regular banana bread because it has coconut or if the splash of dark RUM that takes it to the top.

I have a good guess 😉 Really though, once you start adding layers of flavor, it’s hard to go back to the standard banana bread.

Coconut Banana Bread on a cutting board

Banana Bread With Greek Yogurt

I changed the original recipe just a bit by substituting some granulated sugar for brown, and using Greek yogurt (I love that stuff).

The bread is tender and light, as in lower calories, which is always a bonus in my book.

Looking for a way to entice sleepy head out of their slumber?

Thirty minutes after putting this into the oven, you’ll start to hear some rumblings…..”Mmmm, what are you baking?!!”

Coconut Banana Bread on a blue plate

Can I Use Light Rum?

For this recipe I would stick with the dark rum. Dark rum has a richer flavor which compliments the ingredients in this quick bread.

I Don’t Drink Alcohol Can I leave The Rum Out Of The Recipe?

Yes! I you don’t drink alcohol then leave out the rum. Alternatively, if you want the flavor without the alcohol use a rum extract.

Use one teaspoon in place of the three tablespoons of rum.

Delicious quick breads to satisfy your sweet tooth.

More Quick Breads To Try

Looking for additional breads to try? Check out these recipes:

Coconut Banana Bread in a baking loaf pan

Coconut Banana Bread

Moist and tender banana quick bread with a tropical twist. Coconut and dark rum add a delicious layer of flavor to the bread.
5 from 2 votes
Print Pin Rate
Course: Uncategorized
Keyword: bake, banana, coconut, quick bread, rum
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 Servings
Calories: 178kcal
Author: Sandra Shaffer


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar light
  • 1/4 cup unsalted butter softened
  • 2 large eggs at room temperature
  • 3 ripe bananas about 1 1/2 cups, mashed
  • 1/4 cup Greek yogurt plain
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut lightly toasted
  • 1 tablespoon flaked sweetened coconut not toasted


  • Pre-heat oven to 350 degrees. Coat a 9″ x 5″ loaf pan with non-stick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt.
  • In a large bowl, beat together butter and sugars until light and fluffy. Add eggs one at a time mixing thoroughly each time.
  • Blend in banana, yogurt, rum and vanilla extract. On low speed, add the flour mixture, blending until just combined.
  • Add toasted coconut flakes and mix in by hand.
  • Put dough into prepared loaf pan, sprinkle with one tablespoon of coconut flakes. Bake for 60 minutes.


Rum substitution: use rum extract. 1 1/2 teaspoons for extract for every Tablespoon of dark rum.


Serving: 1g | Calories: 178kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 146mg | Fiber: 1g | Sugar: 16g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.


A tropical twist to banana bread. This banana bread recipe is made with coconut flakes and a splash of rum!

Hugs Sandra Signature

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    1. Hi Jenni! Yes, you can substitute rum extract. Although I haven’t tried this, it’s usually a 3 to 1 ratio, so I would use 1 teaspoon of rum extract as a substitute. Let me know how it tastes!