Strawberry Coconut Banana Bread

Strawberry Coconut Banana Bread

Are there other add-ins for this recipe?

While we love this tropical twist on our favorite Banana Bread recipe, there are other add-ins that are delish as well!

How can I keep Banana Bread fresh?

Simply store your banana bread in plastic wrap (#6127), foil (#1963), or a Ziploc bag to keep from drying out. It will last best for only 1 to 2 days after baking. To prevent the bottom from getting soggy, try placing a paper towel on top and under the loaf. Store in a cool, dry place.

If you like this recipe, try these:

Banana Bread is an easy treat we love to use up our old bananas, but this Strawberry Coconut Banana Bread takes things to a whole new, tropical level.

Strawberry Coconut Banana Bread



  1. Preheat oven to 350° F
  2. In a large mixing bowl, cream together Strawberry Honey Butter and sugar until light and fluffy. Beat in eggs and mashed banana. (I like to leave the banana a little chunky)
  3. Sift in all dry ingredients: flour, baking soda, and salt, and mix together with the wet ingredients. Don’t overmix!
  4. Add shredded coconut and strawberries (tossed in flour) and gently fold in with a spatula.
  5. Divide the batter evenly between 2 greased loaf pans.
  6. Bake at 350° for 45-50 minutes, or until a toothpick comes out clean. Allow to cool completely before serving.

Adapted from:


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