Coconut Chocolate Chip Banana Bread
Moist, fluffy, and loaded with coconut and mini chocolate chips. Try this Coconut Chocolate Chip Banana Bread for a tropical twist on 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
Tips
- 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
Calories: 494kcalCarbohydrates: 63gProtein: 6gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 311mgPotassium: 220mgFiber: 3gSugar: 39gVitamin A: 479IUVitamin C: 3mgCalcium: 66mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!