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This easy coconut banana bread recipe with chocolate chips is a fun way to kick your banana bread up a notch. Moist and delicious with a taste of something tropical and loaded with rich and fudgy chocolate chips. Only 10 minutes to prep and is certain to be a family favorite!
I can never get enough banana bread–but who can? This Coconut Banana Bread packed with dark chocolate chips was inspired by my favorite of all time: White Chocolate Almond Banana Bread. And a little bit by this Pumpkin Chip Banana Bread
Taking your bread to a tropical destination with all of the coconut in this simple loaf that is a great way to use up ripe bananas!
Looking for more ripe banana recipes? Try these as well: Banana Blueberry Muffins, Banana Oat Blender Pancakes, Peanut Butter Banana Oatmeal Breakfast Cookies, or this these Almond Flour Banana Muffins.
Why We Love This Coconut Chip Banana Bread
Uses up food that would go to waste. I HATE wasting food. And bananas always go brown before we can get to them all. Sometimes they end up in these Banana Overnight Oats, but banana bread is always on the list. Love that we don’t have to toss the bananas!
Kid friendly. Banana bread is a baked good recipe well loved by kiddos. Toss in some chocolate chips and you know they will come running! Even if they are not so sure about the coconut, the sight of chocolate is usually what will get them in the kitchen.
It’s freezer friendly. Freeze the whole loaf or freeze individual slices. You should be good to go either way!
A fun twist on a classic favorite. I am a fan of a good classic recipe, but sometimes shifting things up a bit is the best. Some coconut in this banana bread makes all the difference!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- bananas: make sure they are mushy and brown. That will make for the best coconut banana bread.
- flour: I use all purpose flour. You should be ok with a 1:1 all purpose gluten free flour
- butter: unsalted for this recipe, but if you have salted, just omit the salt or half it
- baking soda: easily test if your baking soda is fresh
- vanilla extract
- shredded coconut: I use unsweetened. You could use sweetened but it will definitely up the sugar and sweetness of the recipe!
- chocolate chips: you can vary as you would like here. I use dark chocolate chips in this coconut banana bread recipe but white chocolate chips or milk chocolate chips would be great as well!
Recipe Variations
- add a hint of spice: some people still like to add cinnamon to this recipe, you are welcome to do so.
- add nuts: you can add sliced almonds, chopped macadamia nuts, pecans etc. to the batter
- skip the coconut and chocolate chips over top and add a coconut frosting instead!
- add some coconut extract to really allow the coconut flavor to pop.
Step-by-Step Instructions
Step 1: In a small bowl, whisk together flour, baking soda and salt.
Step 2: In a medium bowl, mash bananas well. Add in egg and whisk together. Add the melted butter, sugars and vanilla extract.
Step 3: Whisk to combine. It’s okay if there are some lumps!
Step 4: Pour the dry ingredients into the wet and stir just until incorporated.
Step 3: Fold in 1 cup of chocolate chips and 1 cup of the coconut.
Step 4: Feel free to adjust the amount of chocolate chips here–originally I was only adding 3/4 cup of chocolate chips but upped it recently to 1 cup because I always tossed in a bunch more when making this banana bread.
Step 5: Pour batter into a parchment lined or greased and floured bread pan and top with remaining chocolate chips and coconut.
Step 6: Bake 50-60 minutes or until a toothpick comes out clean. If your toothpick isn’t coming out clean but the coconut is very brown, loosely tent the pan with foil and bake until done. Cool before serving (if you can wait that long!)
Recipe Tips
To measure your flour, stir it up first and then spoon and level it. I did not measure all of the weights in this recipe, but I did try to see what my personal spooned and leveled flour came out to be and it was about 190 grams. Never dip your measuring cup into the flour and measure that way or you will end up with way too much flour and dry banana bread.
You can use sweetened coconut in this recipe, but it will have a much sweeter flavor. We prefer unsweetened coconut.
Storage
Store banana bread in an airtight container at room temperature for about 2-3 days. You can refrigerate if for about 5 days. To freeze, allow it to cool completely and then wrap tightly in plastic wrap and then wrap in foil. Freeze for up to 3 months.
Other Banana Bread Recipes
- Banana Bread Overnight Oats
- Cinnamon Sugar Banana Bread
- Pumpkin Chip Banana Bread
- White Chocolate Almond Banana Bread
- Banana Bread Baked Oatmeal
- No Bake Banana Bread Bites
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Coconut Banana Bread with Chocolate Chips
Ingredients
- 1 ½ cups flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp sea salt
- 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
- 1 ⅓ cups shredded coconut*, divided
- 1 ¼ cups chocolate chips*, divided
Instructions
- Preheat oven to 350°F. In a small bowl, whisk together flour, baking soda and salt.
- In a medium bowl, mash bananas well. Add in egg and whisk together. Whisk in melted butter, sugars and vanilla extract until combined.
- Pour the dry ingredients into the wet and stir just until incorporated. Fold in 1 cup of chocolate chips and 1 cup of the coconut*.
- Pour batter into a parchment lined or greased and floured bread pan and top with remaining chocolate chips and coconut.
- Bake 50-60 minutes or until a toothpick comes out clean. If your toothpick isn't coming out clean but the coconut is very brown, loosely tent the pan with foil and bake until done. Cool before serving (if you can wait that long!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe! I tweaked it a bit. Used white chocolate chips, and added cinnamon to the dry ingredients. For the topping, I mixed some butter, brown sugar, and coconut and sprinkled it on top with the chocolate chips. So yummy! Thanks Lorie!
Oh I love the sound of that topping! Adding it to my to do list. Thanks for sharing!!
The recipe does not indicate the amount of salt or baking powder.
Please let me know if I need these ingredients to make the banana bread.
Kim
Hi Kim! Not sure why you aren’t able to see it. Maybe there is a glitch. You need 1 tsp baking soda and 1/2 tsp salt. Sorry for any confusion!