Coconut Banana Bread
The ultimate comfort food, this Coconut Banana Bread with chocolate chips is moist, flavorful, and incredibly easy to make. Perfectly ripe bananas combine with sweet coconut and rich chocolate for a deliciously indulgent treat. Whether for breakfast or dessert, this recipe is a must-try!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 3 cups Bananas very ripe, about 1 1/2 cup mashed banana
- 1 Egg large, room temp is best
- 1.5 cups Flour
- 0.5 cups Butter melted and then slightly cooled
- 1/3 cups Brown Sugar
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1.33 cups Shredded Coconut divided
- 1 cups Chocolate Chips
- 0.5 tsp Sea Salt
Instructions
- Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your Coconut Banana Bread bakes evenly.
- In a medium bowl, mash the very ripe bananas well. You want them to be smooth with only a few lumps remaining, which enhances the texture of the bread. Add in the egg and whisk it together until combined.
- Next, mix in the melted butter, vanilla extract, and brown sugar until the mixture is smooth. The butter should be slightly cooled to avoid scrambling the egg.
- In a separate bowl, whisk together the flour, baking soda, and sea salt. This step ensures that your leavening agent is evenly distributed throughout the bread.
- Pour the dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix, or your bread could become tough.
- Fold in 2/3 cup of the chocolate chips and 1 cup of the shredded coconut. This adds bursts of flavor and texture throughout the loaf.
- Prepare a well-greased bread pan by lightly greasing it with butter or non-stick spray. Pour the batter into the pan, using a spatula to spread it evenly.
- For the finishing touch, sprinkle the remaining chocolate chips and coconut on top of the batter, pressing them in gently. This step ensures they stick during baking and create a beautiful presentation.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked, indicating that it’s ready to come out.
- Allow the Coconut Banana Bread to cool in the pan for about 10 minutes before transferring it to a wire rack. If you can resist the temptation, let it cool completely before slicing!
Notes
- Tip 1: For best results, gently press the coconut and chocolate chips that you sprinkle on top onto the batter so it doesn’t fall off when serving nearly as much.
- Tip 2: Dark chocolate chips, milk chocolate chips, or dairy-free chocolate chips can be used for a variety of tastes.
- Tip 3: For a gluten-free version, a gluten all-purpose flour should work just fine with a 1:1 conversion.