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Tropical Banana Bread

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Tropical Banana Bread


Finding ways to use up ripe bananas is becoming a bit of a fun game for me.  I have purposefully bought bananas just to let them ripen so I can try a new banana based recipe. 

If you’re a fan of Num’s you’ll have seen that we have quite a few ways you can use old ripe bananas.  We have Banana Cupcakes, Cinnamon Streusel Banana Bread, Banana Chocolate Chip Cookies, Strawberry Banana Muffins and so much more!

However, my favorite so far has got to be this Tropical Banana Bread.  It’s the most delicious thing I’ve ever tasted, which is why I’ve made at least 10 loaves in the last month and half and eaten almost all of them myself. 

Coconut flakes, coconut milk, maraschino cherries & bananas.  There is a burst of flavor in every bite with this tropical banana bread. 

It’s the perfect gift, perfect snack, perfect appetizer, did I mention perfect?  And it’s great ALL YEAR ROUND.  Middle of Winter – whip up a batch to remind you of Summer.  Middle of Summer, whip up a batch and picture yourself on a beach somewhere!

For me, I am pretty sure this tropical banana bread will be in my neighbor cookie basket this year at Christmas. 

Oh and did I mention it’s also delicious VEGAN?  Yep.  I whipped up 3 loaves, vegan style, while my parents were in town (they’re vegan) and they LOVED IT…as in were shocked that it was vegan.  Plus I couldn’t even taste a difference.  It was moist, tasty and oh so tropical!

Whip up a batch or two or 10 for you and your family.  However, I do warn you, that this tropical banana bread will quickly become a family favorite!


Yield: 2 loaves

Tropical Banana Bread

Tropical Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1/2 cup vegetable oil
  • 1 cup white granulated sugar
  • 2 eggs (vegan option use 1/2 cup apple sauce)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 extra ripe bananas, mashed.
  • 2 1/2 cups all-purpose flour
  • 1 cup canned unsweetened coconut milk, full fat
  • 1 cup sweetened shredded coconut flakes
  • 1/2 cup - 3/4 cup diced maraschino cherries (after chopping, let cherries rest on paper towels to absorb the extra juice or bread will turn pink)


Preheat oven to 350*F
Grease 2 9x5 loaf pans and set aside.
In a bowl combine oil and sugar.
Add eggs (or apple sauce) and mix well.
Add vanilla extract and almond extract, mix again.
Add baking powder, baking soda and salt. Mix again.
Add mashed bananas and mix well, scraping sides of bowl as needed.
In a separate bowl, stir together the mashed banana and the coconut milk.
Alternately add flour & coconut milk, starting and ending with flour, mixing well after each addition until combined.
Add Coconut and mix again.
Add cherries and gently mix again.
Pour batter into your two prepared pans.
Bake for 1 hour. If toothpick inserted to center of loaf comes out wet bake for additional 15 minutes or until tested toothpick comes out clean.
Let loaves rest for 10 minutes before removing from pans and allowing to cool on racks.

Recipe Adapted from: Fat Girl Trapped in a Skinny Body

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