Coconut Chocolate Chip Banana Bread
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Coconut Chocolate Chip Banana Bread is moist, fluffy, and loaded with coconut and mini chocolate chips! I top it with more coconut for a toasted coconut banana bread top that you are sure to love!
If you love banana bread, check out my Chocolate Chip Banana Bread Bars, Eggless Mini Chocolate Chip Banana Bread, or my Almond Butter Banana Bread.
Table of contents
You will love this easy recipe for Coconut Chocolate Chip Banana Bread if you love coconut and chocolate as much as I do! My Coconut Chocolate Chip Cookies are one of my most popular recipes, and they are also one of my faves! I took that cookie and combined it with plain banana bread for this toasted coconut banana bread that you will love!
This Coconut Chocolate Chip Banana Bread is moist, fluffy, and I've loaded it with coconut and mini chocolate chips inside. I use mini chocolate chips here so there is even chocolate distribution all throughout this toasted coconut banana bread! I also add more coconut on top, so it creates a beautiful toasted coconut top.
Why You'll Love This Recipe
Twist on a Classic: If you love banana bread, then you'll love this twist on the classic! I add fine shredded coconut and mini chocolate chips so you get coconut and chocolate chips in every bite.
Uses Overly Ripe Bananas: I love recipes that use up overly ripe bananas as it cuts down on food waste. This is a quick and easy recipe to make when you have those blackened bananas on your counter.
Organic: This recipe for Coconut Chocolate Chip Banana Bread uses organic ingredients so you can feel good about indulging!
Ingredients
Organic Bananas (very ripe!)
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Fine Shredded Coconut
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks of butter. Then, add the bananas and mix to combine.
Add the eggs, coconut milk, flour, coconut, baking powder, and sea salt in that order and mix on low until combined.
Add the mini chocolate chips and mix to combine.
Step 3
Transfer the batter to the prepared pan and spread out evenly. Top the batter with coconut.
Bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- You can use regular size chocolate chips in place of minis if you prefer.
- If you only have wide flake coconut, that will work too. But just beware, you'll have large pieces of coconut.
- Feel free to use regular milk in place of coconut milk. You won't have as much coconut from the milk, but it will still be delicious!
FAQ's
No, you don't need a stand mixer to make this recipe. You can use a bowl and wooden spoon if you don't have a mixer! Just be sure your butter is really soft, and break up the banana into small pieces or mash it with a fork ahead of time, this will help ensure all ingredients are mixed evenly when mixing by hand.
Yes! There is a note at the bottom of the recipe to make this gluten free. I recommend using the gluten free flour that I test recipes with, the Namaste Organic Perfect Flour Blend. The Notes at the bottom of the recipe will tell you a weight and cup measurement to use for that flour.
This Coconut Chocolate Chip Banana Bread is just like traditional banana bread, in that it’s very moist and fluffy. So, it needs to be stored in an airtight container. This can be a cake dome, Tupperware, or zip bag.
Craving More?
Coconut Chocolate Chip Banana Bread
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 large bananas (very ripe)
- 2 large eggs (room temperature)
- ½ cup coconut milk (room temperature)
- 191 grams all purpose flour
- 57 grams unsweetened fine shredded coconut
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 170 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks of butter. Add the bananas and mix to combine.
- Add the eggs, coconut milk, flour, coconut, baking powder, and sea salt in that order and mix on low until combined.
- Add the mini chocolate chips and mix to combine.
- Transfer the batter to the prepared pan and spread out evenly. Top the batter with coconut.
- Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment