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.