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Pandan banana bread with coconut milk

Pandan Banana Bread with Coconut Milk

Soft, fragrant pandan banana bread enriched with coconut milk for a tender, aromatic loaf. A modern Vietnamese‑inspired twist on classic banana bread.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, brunch, Dessert
Cuisine Vietnamese
Servings 8

Equipment

  • Mixing bowl
  • Whisk
  • Loaf pan
  • Spatula
  • Cooling rack

Ingredients
  

  • 1 1/2 cups mashed ripe bananas
  • 1 cup coconut milk
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon pandan extract
  • 1 3/4 cups all‑purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350°F and line a loaf pan with parchment.
  • Whisk mashed bananas, coconut milk, melted butter, sugar, eggs, and pandan extract until smooth.
  • Add flour, baking soda, and salt. Stir until just combined.
  • Pour batter into the loaf pan and smooth the top.
  • Bake 50 to 55 minutes or until a toothpick comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Coconut milk adds richness and enhances pandan’s natural aroma.
  • Loaf tastes even better the next day as flavors deepen.
Keyword coconut milk banana bread, pandan banana bread, pandan loaf, pandan recipes, Vietnamese banana bread