Coconut Banana Nut Bread/Muffins Recipe

Name: Coconut Banana Nut Bread/Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Butter; 8 ounces, weight Cream Cheese; 2 cups Sugar; 2 whole Eggs; 3 cups Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1-1/2 cup Mashed Bananas (For 1 1/2 Cups You'll Need About 4 Medium Bananas); 1 cup Chopped Nuts (I Used Pecans, This Time); 1 cup Shredded Coconut

Servings: persons

1
Have all ingredients at room temperature prior to starting.
2
Preheat oven to 325 F. Put paper liners into two 12-count muffin tins and set the tins aside. I actually made 6 large muffins, 12 regular size muffins and the small loaf pictured above.
3
In a large bowl cream butter and cream cheese until creamy. Then slowly add sugar, beating till very light and fluffy about 3-5 minutes. Add eggs 1 at a time beating until just blended after each. Set aside.
4
In a medium-sized bowl combine dry ingredients (flour through baking soda) then slowly add it into the creamed mixture beating on low until just blended.
5
Add bananas into the mixture. Stir in nuts and coconut. That's right, there is no vanilla in this recipe. You are welcome to use it but I don't know how this could have tasted any better if I hadn't forgotten it.
6
Spoon batter into the paper cup lined muffin tins or loaf pans until about 3/4 full. Bake at 325u00b0F, for 20-22 minutes for the regular size muffins, 23-25 minutes for the large muffins and 25 minutes for the small loaf. If you are making a full size loaf bake about 30-35 minutes. Or until golden brown and the top springs back when lightly touched. Remove from oven and cool on a wire rack. Or have one while it's still warm from the oven perhaps with a little butter on it.
7
When completely cool, if you wish, you can top it with your favorite cream cheese frosting.

1308

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups Butter, 8 ounces, weight Cream Cheese, 2 cups Sugar, 2 whole Eggs, and more.

Yes, Coconut Banana Nut Bread/Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Banana Nut Bread/Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions