Coconut Milk Banana Bread
A moist and flavorful banana bread made with ripe bananas and coconut milk, offering a sweet and nutty flavor with a tender crumb. This american-inspired quick meals ready in about 80 minutes pairs coconut milk, medium, mashed ripe bananas, flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup coconut milk
- 3 medium, mashed ripe bananas
- 1 3/4 cups flour
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup vegetable oil
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. In a large bowl, mash 3 medium ripe bananas until smooth. Stir in 1/2 cup coconut milk, 3/4 cup brown sugar, 2 large eggs, 1/4 cup vegetable oil, 1 tsp cinnamon, and 1 tsp baking powder until well combined.
- Step 2: Whisk in 1 3/4 cups flour until no lumps remain. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk Banana Bread take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk Banana Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut Milk Banana Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk Banana Bread for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Milk Banana Bread?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 60-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better quick meals dishes though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
