Coconut Chocolate Chip Banana Bread
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 as much as I do, check out Blueberry Buttermilk Banana Bread, Eggless Mini Chocolate Chip Banana Bread Frosted Gingerbread Banana Bread, Vegan Pumpkin Spice Banana Bread, or Almond Butter Banana Bread too!
A Quick Look At The Recipe
- Recipe Name: Coconut Chocolate Chip Banana Bread
- Ready In: 1 hour 30 minutes
- Makes: 1-pound loaf
- Main Ingredients: salted butter, cane sugar, bananas, all purpose flour
- Flavor Profile: moist, tender banana bread with rich chocolate and tropical coconut
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: fun twist on banana bread with coconut and chocolate chips
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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.
- Different Banana Bread: While most banana bread recipes include cinnamon, light brown sugar, and vanilla, this one doesn't use any of those ingredients. So, if you love chocolate and coconut and want to try something different, this will be your new favorite thing!
- 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
- Butter: I use organic salted butter. If you're using unsalted butter, just add 1/4 teaspoon of salt to the batter.
- Cane Sugar: I use organic cane sugar and no brown sugar in this banana bread. I think this makes a lightly sweetened banana bread that pairs so well with the coconut and chocolate.
- Bananas: Be sure to use overly ripe bananas as they are best for baking. When bananas ripen, their starches turn into sugars. This also makes them mushy. The combination of the sweetness and the soft texture lends best to banana bread and other baked goods.
- Coconut Milk: I use organic coconut milk for flavor, but cow's milk is also fine too.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Coconut: I use organic unsweetened fine shredded coconut. This is better than wide flake coconut for eating.
- Baking Powder: I use baking powder because this is a slow rise dessert. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Mini Chocolate Chips: I use organic mini dark chocolate chips because I want them in every bite. But, if you want to use milk chocolate chips or even a chopped up chocolate bar, that also works.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- While I'm using my stand mixer, you can also use a hand mixer or even just a bowl and spatula to mix this up.
- 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!
- Easily make this gluten free swapping your favorite gluten free flour blend. I recommend Namaste Perfect Flour Blend for the best results.
- High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
How to Make Coconut Chocolate Chip Banana Bread
- 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.
- Mix on low until combined and there are no chunks of butter.
- Then, add the bananas.
- Mix on low to combine.
- Add the eggs and coconut milk.
- Add the 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 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).
- Allow the loaf to cool completely before cutting.
- Cut into 8 slices.
How to Serve Coconut Chocolate Chip Banana Bread
- Slather with a big pat of butter. Check out Best Salted Butter for Baking for my top picks for butter when eating it on breads!
- Enjoy as a mid morning snack with an Iced Blueberry Latte or Lemon Blueberry Smoothie.
- Serve at a brunch with other breakfast favorites like Blueberry Cream Cheese Scones Without Eggs or Homemade Sesame Bagels.
- Enjoy for dessert with a scoop of Salted Caramel No Churn Ice Cream.
Recipe FAQ's
As bananas ripen, their starches turn into sugars. This does two things for banana bread. First, the banana itself becomes softer, allowing it to mix into batter easily. Second, the sugars provide a sweet banana flavor as opposed to a starchy flavor, which is ideal for baked goods like banana bread.
Yes, just replace the all purpose flour with your favorite gluten free flour blend. I recommend using Namaste Organic Perfect Flour Blend, which is what I used for testing using the weight measurement.
Using the fine shredded coconut in the banana bread will allow it to easily mix into the batter.
I don't recommend this kind of coconut for this banana bread as the wide flakes make it difficult to slice the bread, which can cause it to break. This is why I use the fine shredded coconut.
I haven't tested this without the coconut, but if you are looking for a banana bread without coconut, you can check out other banana bread recipes like Eggless Mini Chocolate Chip Banana Bread, Almond Butter Banana Bread, or Blueberry Buttermilk Banana Bread.
If you under bake banana bread or don't let it cool completely then it can become gummy in the center.
This banana bread recipe is moist and fluffy because bananas provide natural moisture and eggs help make this rise along with baking powder. Be sure to follow the instructions properly and weigh ingredients for the best results.
If the chocolate chips are too heavy, they can sink. This is why I love using mini chocolate chips here as it ensures they don't sink. If you're using a chocolate bar, be sure to chop into small pieces.
Test to ensure it's done by sticking a toothpick (or you can use a chopstick or butter knife) to ensure it comes out clean. If it's still wet with batter, then bake for 5 extra minutes and test again in a different spot.
Yes, it's super important to let banana bread cool before slicing. This will allow you to get nice clean cuts but also ensure the banana bread isn't gummy in the center.
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.
Yes, be sure to let the banana bread cool completely. Then, you can wrap the entire loaf in plastic wrap and store in the freezer for up to 3 months. Just thaw and it's ready to enjoy!
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Coconut Chocolate Chip Banana Bread
Equipment
- Digital Food Scale
- Stand Mixer
- 1-pound Loaf Pan
- Parchment Paper Sheets
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
Topping
- unsweetened fine shredded coconut
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.
Video
Notes
- While I'm using my stand mixer, you can also use a hand mixer or even just a bowl and spatula to mix this up.
- 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!
- Easily make this gluten free swapping your favorite gluten free flour blend. I recommend Namaste Perfect Flour Blend for the best results.
- High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Nutrition
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Love the addition of coconut and chocolate in this banana bread, it’s so good!
Best banana bread I’ve ever made!
Love this recipe. The coconut puts a texture to it, but is not overpowering, but a subtle addition to the taste.