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A golden loaf of Coconut Chocolate Chip Banana Bread topped with chocolate chips sits on a white cutting board.
Daniel

Coconut Chocolate Chip Banana Bread

Moist, tropical banana bread loaded with melty chocolate chips and toasted coconut for the ultimate cozy bake.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 3 large ripe bananas very spotty, about 1.5 cups mashed
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 0.5 cup sweetened shredded coconut plus extra for topping
  • 0.75 cup semisweet chocolate chips

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with parchment paper leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
  3. In a large bowl, mash the bananas thoroughly with a fork until mostly smooth with some small lumps. Whisk in the melted butter, brown sugar, eggs, and vanilla until fully incorporated.
  4. Pour the dry ingredients into the banana mixture. Use a rubber spatula to fold together until just combined with a few streaks of flour remaining. Do not overmix.
  5. Add the shredded coconut and chocolate chips. Fold gently until evenly distributed and no dry flour remains. The batter will be thick and slightly lumpy.
  6. Scrape batter into the prepared pan and smooth the top. Sprinkle with extra coconut. Bake for 55-65 minutes until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
  7. Cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour. Slice with a serrated knife.

Notes

Use bananas with plenty of brown spots for maximum sweetness and moisture. For extra coconut flavor, toast the coconut in a dry skillet for 2-3 minutes until golden before folding into the batter. This bread keeps well wrapped at room temperature for 3 days, or freeze slices individually wrapped for up to 3 months.