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Coconut Banana Bread with Chocolate Chips

This Coconut Banana Bread with Chocolate Chips is a tropical twist on a classic favorite! Moist, sweet, and loaded with shredded coconut and melty chocolate chips.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Chocolate Chips, Coconut, Easy, Quick
Servings: 8 servings

Ingredients

  • 3 very ripe bananas about 1 1/2 cups when mashed
  • 1 large egg room temperature
  • 1.5 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1.33 cups shredded coconut divided; half mixed in, half for topping
  • 1 cup chocolate chips semi-sweet or dark
  • 1/2 teaspoon sea salt
  • 1/4 cup melted butter slightly cooled

Instructions

  • Preheat your oven to 350°F (175°C). This ensures your Coconut Banana Bread with Chocolate Chips bakes evenly.
  • In a mixing bowl, mash the very ripe bananas with a fork until smooth. You want about 1 1/2 cups of mashed bananas.
  • Add the melted butter to the mashed bananas and mix well. Then, add the egg, brown sugar, and vanilla extract. Whisk until fully combined.
  • In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Gently fold in 1 cup of shredded coconut and the chocolate chips into the batter. Be careful not to overmix.
  • Grease your loaf pan with a bit of butter or cooking spray. Pour the batter into the pan and smooth the top.
  • Sprinkle the remaining 1/3 cup of shredded coconut on top of the batter for a beautiful finish.
  • Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Cooling Rack

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • Do not overmix the batter to avoid dense bread.
  • Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.