Banana Coconut Loaf

Banana Sultana Coconut Loaf

  • Author: Jessica Holmes
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 8
  • Category: Dessert
  • Cuisine: American


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


Preheat the oven to 180 degrees (350 F). Grease and line a 8 x 4 inch loaf tin with baking or parchment paper, ensuring two sides overhang. In a large mixing bowl, combine the flour, sugar, coconut, cinnamon, nutmeg, baking soda, baking powder and the sultanas together.

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. 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.


  • Serving Size: 1 slice
  • Calories: 254

Keywords: Banana, Bread, Coconut

Recipe Card powered by