Coconut Banana Bread with Chocolate Chips Recipe
Delicious and moist Coconut Banana Bread studded with chocolate chips and shredded coconut, perfect for breakfast, snacks, or dessert. This easy-to-make loaf combines ripe bananas, shredded coconut, and melty chocolate chips for a tropical twist on classic banana bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- 3 very ripe bananas, about 1 ½ cup mashed banana
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and then slightly cooled
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1½ tsp vanilla extract
Mix-ins
- 1 ⅓ cups shredded coconut, divided (preferably unsweetened)
- 1 ¼ cups chocolate chips, divided
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the flour, baking soda, and sea salt until well combined.
- Mash Bananas and Mix Wet Ingredients: In a medium bowl, mash the ripe bananas thoroughly. Add the eggs and whisk until smooth. Then whisk in the melted butter, brown sugar, granulated sugar, and vanilla extract until the mixture is combined.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet banana mixture and gently stir until just incorporated. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips and Coconut: Fold in 1 cup of chocolate chips and 1 cup of shredded coconut carefully to distribute evenly through the batter.
- Prepare Baking Pan and Add Batter: Pour the batter into a bread pan lined with parchment paper or greased and floured. Sprinkle the remaining chocolate chips and shredded coconut on top for a decorative and flavorful topping.
- Bake: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the coconut topping starts to brown too quickly but the center isn’t done, tent the pan loosely with foil and continue baking until fully cooked.
- Cool and Serve: Allow the banana bread to cool completely in the pan before slicing and serving. This helps it set and makes slicing easier.
Notes
- If doubling or tripling the recipe, be sure to adjust the amounts of chocolate chips and shredded coconut accordingly as they do not update automatically.
- Store the banana bread in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days.
- You can freeze cooled banana bread by wrapping it tightly in plastic wrap and foil; freeze for up to 3 months.
- For best flour measurement, stir flour first then spoon and level it; avoid scooping directly to prevent dry bread.
- Unsweetened shredded coconut is preferred, but sweetened coconut can also be used for a sweeter bread.
- For gluten-free version, substitute with a 1:1 gluten-free all-purpose flour blend.
