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Coconut Banana Bread with Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 22 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Coconut Banana Bread with Chocolate Chips is a moist, flavorful twist on classic banana bread, infused with tropical shredded coconut and studded with rich chocolate chips for a delightful treat. Perfect for breakfast, snacks, or dessert, it features ripe bananas, melted butter, and a balance of brown and granulated sugar for sweetness, creating a tender crumb with a delicious coconut-chocolate topping.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose 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 slightly cooled)
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1½ tsp vanilla flavoring

Add-ins and Toppings

  • 1 ⅓ cups shredded coconut (divided)
  • 1 ¼ cups chocolate chips (divided)

Instructions

  1. Preheat and Combine Dry Ingredients: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the flour, baking soda, and sea salt until well incorporated. This ensures even distribution of the leavening agents and salt in the batter.
  2. Mash Bananas and Mix Wet Ingredients: In a medium bowl, mash the ripe bananas thoroughly. Add the room temperature eggs and whisk together until smooth. Then whisk in the melted butter, brown sugar, granulated sugar, and vanilla flavoring until the mixture is fully combined and smooth.
  3. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredient bowl. Stir gently just until all the flour mixture is incorporated, being careful not to overmix which could make the bread tough. Fold in 1 cup of chocolate chips and 1 cup of shredded coconut evenly into the batter.
  4. Prepare Pan and Add Batter: Line a bread pan with parchment paper or grease and flour the pan to prevent sticking. Pour the batter into the pan and smooth the top. Sprinkle the remaining ¼ cup of chocolate chips and ⅓ cup of shredded coconut evenly over the top as a decorative and tasty topping.
  5. Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the coconut topping starts to brown too quickly but the center is not yet cooked, tent the bread loosely with foil and continue baking until done.
  6. Cool and Serve: Remove the bread from the oven and let it cool completely in the pan before slicing. This will allow the bread to set properly and prevent crumbling. Enjoy as is or with a spread of butter or your favorite nut butter.

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Room temperature eggs help achieve a smoother batter.
  • You can substitute shredded sweetened coconut if unsweetened is not available, but reduce sugar slightly if preferred.
  • Chocolate chips can be semi-sweet or dark according to your taste preference.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Wrap the pan with foil if the top browns too fast but the bread isn’t fully baked.

Find it online: https://dishmelt.com/coconut-banana-bread-with-chocolate-chips-recipe/