Banana Coconut Loaf

Let's Bake

Banana Sultana Coconut Loaf

Yield Serves 8
Prep: 20 minutesCook: 40 minutesTotal: 1 hour

Buttery banana bread filled with sultanas and coconut.


  • 175 grams (1 and 1/4 cup) plain flour
  • 100 grams (1/2 cup) brown sugar
  • 1/4 cup shredded coconut, plus extra for topping
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoon baking soda
  • 1/2 cup sultanas
  • 80 ml (1/3 cup) vegetable oil
  • 1 large egg
  • 150 grams (1/2 cup) greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large overripe bananas


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 8 x 4 inch loaf tin with baking or parchment paper, ensuring two sides overhang.
  2. In a large mixing bowl, combine the flour, sugar, coconut, cinnamon, nutmeg, baking soda, baking powder and the sultanas together.
  3. In a separate bowl, add the oil, egg, yogurt and vanilla and lightly whisk. Mash the bananas well with a fork. Add the wet ingredients to the dry, along with the mashed banana and gently fold until just combined.
  4. Pour into the prepared tray, sprinkle with a little shredded coconut and bake for approximately 35-40 minutes to an hour or until a knife inserted in the middle comes out clean.


*At the 30 minute mark, I covered my loaf with a piece of alfoil to ensure the top didn’t brown too much while the inside was still cooking.

Nutrition Information

Serving Size: 1 slice Calories: 254
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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