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5 from 1 vote
Banana Coconut Bread with Orange Glaze
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Tender, sweet banana bread made with coconut oil and drizzled with tangy orange glaze. Perfect for your spring menu!

Course: Bread
Cuisine: American
Servings: 12
Calories: 285 kcal
Author: Melissa Howell
For the Banana Coconut Bread
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 3 very ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup shredded coconut (plus more for the top)
For the Orange Glaze
  • 1/2 cup powdered sugar
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  1. Grease and flour a 9x5-inch bread pan or 4-5 small bread pans. Preheat your oven to 350 degrees.

  2. Add baking soda and baking powder to the mashed bananas, stir, and set aside.

  3. Mix sugar and coconut oil in a large bowl.

  4. Add eggs one at a time and mix well.

  5. Add 1/2 cup of flour and the 1/2 teaspoon salt to the batter and mix well.

  6. Alternate adding the other two cups of flour with the 1/2 cup of water to the batter and mix well after each addition.

  7. Add the bananas and mix well.

  8. Gently fold in the 1/2 cup of shredded coconut.

  9. Pour the batter in your bread pan(s) and bake for 50-60 minutes for one large loaf, and 30 minutes for small loaves. After the minimum amount of time, insert a knife into the center of the loaf. If it comes out dry or with a few crumbs, the bread is done.

  10. Once removing from the oven, allow the bread to cool for at least 30 minutes before removing from the pan. 

  11. When the bread has cooled completely, mix up the glaze by stirring together the powdered sugar, orange zest, and orange juice. Drizzle over the top of the bread and immediately sprinkle with shredded coconut if desired.