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+ servings

Coconut Milk Banana Bread

Course Breakfast
Cuisine American
Keyword Banana Bread, Coconut Milk
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Cookie Madness


  • 2 1/2 cups all-purpose flour or bread flour (322 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup mashed ripe banana
  • 1 cup full fat canned coconut milk Trader Joe's calls it coconut cream
  • 1 cup sweetened flaked coconut optional


  • Preheat the oven to 350°F. Grease a 9x5 inch loaf pan (no smaller) and line with a strip of parchment if desired.
  • Whisk together flour, baking powder, baking soda and salt and set aside.
  • In a mixing bowl, using an electric mixer, beat the sugar and oil. Add the eggs and beat on high speed, incorporating a lot of air into the mixture. Beat in the vanilla and almond extract.
  • Combine the mashed banana and coconut milk, then add to the batter alternately with the flour mixture.
  • Pour the batter to the prepared baking pan and bake for 60 to 75 minutes (mine took 70) or until a toothpick inserted in the center of the loaf comes out clean.
  • Let cool for about half an hour, then remove from pan.


For the flour, weight out 11.5 oz/322 grams or really stir and aerate before measuring.