Coconut Banana Bread with Chocolate Chips
This coconut banana bread is the loaf I turn to when I need a quick, comforting bake that’s a little tropical and a little indulgent. Ripe bananas give it natural sweetness and moisture; shredded coconut adds chew and a whisper of island flavor; chocolate chips bring the familiar, melt-in-your-mouth comfort that everyone loves. It’s forgiving, fast to mix, and rewards you with a loaf that slices beautifully for breakfast, snack, or an easy dessert.
I like that this recipe sits in the sweet spot between simple and special. You don’t need any fancy techniques—just mash, whisk, fold, and bake—but the final loaf feels intentional. The top gets a pretty scatter of coconut and chips that toasts and melts in the oven, which always makes the house smell like something worth pausing for.
There’s room for small decisions: how ripe your bananas are, whether you leave the coconut untoasted or give it a quick toast, and how you serve the slices (plain, warm with butter, or alongside yogurt). Below I keep the recipe clear and practical, then walk through swaps, equipment, troubleshooting, and storage so you can make this loaf your own without guesswork.
The Ingredient Lineup
- 3 very ripe bananas, about 1 1/2 cup mashed banana — Ripe bananas (lots of brown speckles) give the best sweetness and moisture; measure after mashing so your batter stays balanced.
- 1 large egg, room temp is best — Binds the batter and adds lift; bringing it to room temperature helps it mix smoothly into the mashed bananas.
- 1 1/2 c flour — All-purpose flour is assumed; it provides structure. Spoon into the cup and level for accuracy.
- ½ c butter, melted and then slightly cooled — Adds richness and flavor; let it cool a touch so it doesn’t cook the egg when added.
- 1/3 c brown sugar — Adds sweetness and a touch of molasses flavor that complements the coconut and banana.
- 1 tsp baking soda — The leavening that helps the loaf rise; make sure it’s fresh for the best lift.
- 1 tsp vanilla extract — Rounds out the flavors and enhances the natural sweetness of the bananas.
- 1 1/3 c shredded coconut, divided — Keeps some folded into the batter and some sprinkled on top for texture and visual appeal.
- 1 c chocolate chips — Semi-sweet or dark work well to balance the banana’s sweetness; they melt into pockets of chocolate.
- ½ tsp sea salt — Salt brightens the flavors; don’t skip it.
Coconut Banana Bread with Chocolate Chips — Do This Next
- Preheat oven to 350°F. Grease a bread pan well.
- In a medium bowl, mash 3 very ripe bananas until about 1 1/2 cups mashed and mostly smooth.
- Add 1 large egg (room temperature is best) to the bananas and whisk until combined.
- Stir in 1/2 cup melted, slightly cooled butter, 1 tsp vanilla extract, and 1/3 cup brown sugar until smooth.
- In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp sea salt.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined; do not overmix.
- Fold in 2/3 cup of the chocolate chips and 1 cup of the shredded coconut.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/3 cup chocolate chips and the remaining 1/3 cup shredded coconut evenly over the top.
- Bake 50–60 minutes at 350°F, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan on a wire rack for 10–15 minutes, then remove the loaf from the pan and cool completely on the rack before slicing.
Why I Love This Recipe
This loaf is straightforward but rewarding. It’s one of those recipes that requires minimal thought—no creaming of butter and sugar, no stages of mixing—and still produces a tender, flavorful crumb. The combination of banana and coconut is classic: the banana brings moisture and sweetness, the coconut gives texture and a toasty note when the top toasts, and the chocolate chips add pockets of richness that make each bite interesting.
I also appreciate how adaptable the recipe is. Small tweaks change the profile subtly without breaking the loaf. Want a lighter-feeling breakfast bread? Use only the chips folded in and skip the topping. Prefer a richer dessert loaf? Use a mix of dark and milk chocolate chips. The base is forgiving: even if your bananas aren’t perfect, the recipe comes together reliably.
Beyond flavor, this loaf hits a practical note: it travels well, freezes cleanly, and slices into tidy pieces for gifting or packing in lunches. It’s the kind of bake I make most weeks because it feeds the household and keeps well enough to justify the oven time.
If You’re Out Of…
- Bananas — If you don’t have ripe bananas on hand, this recipe isn’t easily replicated by another fruit; the banana is the backbone. If you must, pause and wait for bananas to ripen or ask a neighbor for one. Using less-ripe bananas will make the loaf less sweet and less moist.
- Shredded coconut — Omit it or swap with a similar-texture ingredient you already have if you want chew (toasted coconut or unsweetened flakes are fine). Leaving it out still yields a good banana bread.
- Chocolate chips — You can omit the chips; the loaf will be more traditionally banana-forward. Alternatively, chopped chocolate bars or chocolate chunks work similarly without changing measurements.
- Butter — If you prefer, a neutral oil can be used, but expect a slightly different texture and flavor. Use a 1:1 swap by volume, and keep batter mixing minimal.
- Baking soda — Don’t skip the leavening. If you don’t have baking soda but have baking powder, loaf height and texture will change; the result will be denser. It’s best to use baking soda as written.
Equipment Breakdown
Nothing fancy is required. Gather these items and you’ll move through the recipe without a hitch:
- Bread pan — A standard 8×4-inch or 9×5-inch pan works; greasing thoroughly prevents sticking.
- Mixing bowls — One medium bowl for the bananas and wet ingredients and one for the dry ingredients keeps things tidy.
- Whisk and spatula — A whisk is handy for the egg and wet mix; a rubber spatula is best for folding in chips and coconut.
- Measuring cups and spoons — Accurate measuring keeps the loaf balanced—especially the flour and leavening.
- Wire rack — Cooling on a rack prevents a soggy bottom and lets the loaf set evenly.
- Toothpick or cake tester — For checking doneness toward the end of baking.
Things That Go Wrong
If your loaf comes out dense or gummy, you likely overmixed after adding the flour. The flour should just be incorporated; a few streaks are okay. Overmixing develops gluten and will tighten the crumb.
Another common issue is a loaf that’s browned too quickly on top while underbaked inside. If this happens, tent the top with foil during the last 10–15 minutes of baking and continue until a toothpick comes out mostly clean. Ovens vary, so check toward the low end of the bake time and then every 5–7 minutes.
Too-flat a loaf usually points to old baking soda or under-ripe bananas. Baking soda loses power over time—replace it every six months or so depending on storage—and bananas should be very ripe for optimal sweetness and structure.
If your loaf sticks to the pan, ensure the pan was greased well and cooled for the initial 10–15 minutes before attempting removal. Using parchment paper with a small overhang can make removal foolproof if you have it.
Holiday & Seasonal Touches
Make this loaf feel seasonal with small, no-fuss additions. In winter, a sprinkle of finely grated orange zest in the batter brightens the banana and pairs nicely with chocolate. For tropical flair, lightly toast the shredded coconut before folding it in for extra crunch and aroma.
At holidays, consider folding in a handful of chopped toasted nuts—pecans or macadamia nuts both work—or swapping half the chocolate chips for chopped dried cherries for a festive note. Serve warm slices with a smear of mascarpone or a scoop of vanilla ice cream for a simple dessert upgrade.
Chef’s Notes
Measure flour by spooning it into the measuring cup and leveling with a knife to avoid packing and a dry, dense loaf. Let melted butter cool slightly before adding so it doesn’t scramble the egg. When folding in chips and coconut, use a gentle hand; overworking will produce a tighter crumb.
Room temperature ingredients encourage even mixing. If your bananas are extremely soft and runny, drain a little of the excess liquid before measuring to avoid thinning the batter too much. For a more pronounced coconut flavor, use sweetened shredded coconut; for less sweetness, choose unsweetened.
Cooling, Storing & Rewarming
Cool completely on a wire rack before wrapping. For short-term storage, keep the loaf tightly wrapped at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze slices in a single layer on a baking sheet, then transfer to a bag for up to 3 months.
To rewarm, thaw frozen slices at room temperature or reheat gently in a 300°F oven for 8–10 minutes. A quick zap in the microwave (10–15 seconds) works for immediate gratification but can change the texture slightly—microwave only in small increments to avoid overheating the chocolate chips.
Your Top Questions
Q: Can I freeze the whole loaf?
A: Yes. Wrap tightly in plastic and then foil, or use a freezer bag. Thaw overnight in the refrigerator before bringing to room temperature or warming gently in the oven.
Q: How ripe should the bananas be?
A: Very ripe—lots of brown spots and soft to the touch. They should mash easily and smell very sweet. Under-ripe bananas won’t give the same sweetness or moisture.
Q: Can I make this in a muffin tin?
A: You can. Reduce the bake time and check early—start checking around 18–22 minutes with a toothpick. Keep an eye so they don’t overbake.
Q: My top sprinkled chips sank during baking. Why?
A: If the batter is very loose or the chips are heavy, they can sink. Tossing the chips to be sprinkled with a tiny bit of flour can help them sit on top; adding them only in the last minute before baking also preserves their position.
Q: Can I use dried shredded coconut instead of fresh shredded coconut?
A: The recipe calls for shredded coconut. Dried or desiccated coconut is what most recipes mean—if yours is very moist or sweetened, adjust expectations for texture and sweetness. Toasting the coconut intensifies the flavor.
In Closing
This Coconut Banana Bread with Chocolate Chips is the kind of recipe I rely on when I want something dependable, a little special, and very easy to make. It rewards small attentions—ripe bananas, a gentle fold, and a good bake—without demanding technique. Make the loaf as written the first time, then tweak toppings and add-ins to make it yours. If you try it, let me know how you served it: warm with butter, toasted, or wrapped up for a neighbor. Happy baking.
Coconut Banana Bread with Chocolate Chips
Ingredients
Ingredients
- 3 very ripe bananas about 1 1/2 cup mashed banana
- 1 large egg room temp is best
- 1 1/2 cflour
- 1/2 cbutter melted and then slightly cooled
- 1/3 cbrown sugar
- 1 tspbaking soda
- 1 tspvanilla extract
- 1 1/3 cshredded coconut divided
- 1 cchocolate chips
- 1/2 tspsea salt
Instructions
Instructions
- Preheat oven to 350°F. Grease a bread pan well.
- In a medium bowl, mash 3 very ripe bananas until about 1 1/2 cups mashed and mostly smooth.
- Add 1 large egg (room temperature is best) to the bananas and whisk until combined.
- Stir in 1/2 cup melted, slightly cooled butter, 1 tsp vanilla extract, and 1/3 cup brown sugar until smooth.
- In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp sea salt.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined; do not overmix.
- Fold in 2/3 cup of the chocolate chips and 1 cup of the shredded coconut.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/3 cup chocolate chips and the remaining 1/3 cup shredded coconut evenly over the top.
- Bake 50–60 minutes at 350°F, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan on a wire rack for 10–15 minutes, then remove the loaf from the pan and cool completely on the rack before slicing.
Equipment
- Oven
- bread pan
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Notes
Dark chocolate chips, milk chocolate chips, dairy free chocolate chips–you choose. Whatever kind works best for you or whatever you have in the pantry should work just fine.
For a gluten free version,a gluten all purpose flour should work just fine. Just make sure it is a 1:1 conversion.
