Chocolate Chip Coconut Banana Bread
Indulge in the ultimate fusion of flavors with this Chocolate Chip Coconut Banana Bread, a moist and tender loaf that combines the tropical sweetness of shredded coconut with the melty decadence of semisweet chocolate chips. Perfectly ripened bananas add natural sweetness and create the ideal base for this irresistible treat, while a touch of ground cinnamon enhances its cozy, aromatic warmth. Easy to prepare in just 15 minutes, this recipe is baked to golden perfection in under an hour, making it a showstopping yet simple choice for weekend brunches, afternoon snacks, or dessert. Garnish with extra coconut and chocolate chips for a stunning finish, and enjoy slices warm or at room temperature. Whether savored fresh or stored for later, this banana bread is a flavorful twist on the classic, destined to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 3 medium Ripe bananas
- 2 pieces Large eggs
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 0.75 cups Shredded sweetened coconut
- 1 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Peel the ripe bananas and mash them in a medium bowl until mostly smooth. Add the eggs, melted unsalted butter, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a silicone spatula or wooden spoon until just combined. Be careful not to overmix as this can make the bread dense.
Add the shredded sweetened coconut and semisweet chocolate chips to the batter. Fold them in until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it into an even layer. Optionally, sprinkle a few extra chocolate chips and shredded coconut on top for garnish.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Check the bread after 50 minutes and tent it with aluminum foil if the top is browning too quickly.
Remove the loaf pan from the oven and allow the banana bread to cool in the pan for 10-15 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and serve your chocolate chip coconut banana bread warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 739.5 g | 269% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 460.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 362 mg | 28% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
