Coconut Banana Bread with Chocolate Chips

Slice of coconut banana bread with melty chocolate chips on parchment paper.

5 from 6 votes

Coconut Banana Bread with Chocolate Chips

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 gooey chocolate chips. Only 10 minutes to prep and is certain to be a family favorite!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings:

Author: Lorie Yarro

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

*If doubling or tripling the recipe, the amount of chocolate chips and coconut will not correctly update in the recipe so make sure to adjust accordingly.

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.

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.

For a gluten free version, a gluten all purpose flour should work just fine. Just make sure it is a 1:1 conversion.

Nutrition