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–+ servings
A stack of coconut banana bread slices.

Coconut Banana Bread with Chocolate Chips

Katelyn Theofanis
This is the BEST banana bread! It is moist, tender, and full of fun ingredients including sweetened coconut and chocolate chips. You will LOVE this Coconut Banana Bread with Chocolate Chips! 
4.67 from 3 votes
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Prep Time 15 minutes
Bake Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 410 kcal

Equipment

Ingredients
  

  • 3 tablespoon unsalted butter
  • ¾ cup light brown sugar packed
  • 3 ripe bananas sliced
  • 3 tablespoon avocado oil or melted coconut oil
  • 2 large eggs room temperature
  • ½ cup whole milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded sweetened coconut
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350° F. Grease a 9x5-inch loaf pan and set it aside. 
  • In a large skillet, melt the butter and sugar. Add the banana slices and cook until the bananas are softened in texture and caramelized. Remove the pan from the heat and allow it to cool slightly. Transfer the banana mixture to a large bowl and whisk until the mixture is smooth and no longer hot. 
  • In a small bowl, whisk together the milk, oil, vanilla, and eggs. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 
  • Add the liquid ingredients to the cooled banana mixture. Stir to combine. 
  • Fold in the dry ingredients, mixing just until combined. Finally, fold in the shredded coconut and chocolate chips. 
  • Transfer the batter to the prepared pan. Bake the bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean. 

Notes

  • STORAGE - Store banana bread in an airtight container or tightly wrapped at room temperature for up to 4 days or in the refrigerator for up to a week. *Storing the bread at room temperature keeps it moist, but shortens the shelf life while refrigerating extends it.
  • FREEZE - Quickbreads are great for freezing. Wrap the bread tightly in plastic wrap and then in foil. Freeze for up to 2 months.

Nutrition

Calories: 410kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 49mgSodium: 256mgPotassium: 234mgFiber: 4gSugar: 24gVitamin A: 188IUVitamin C: 1mgCalcium: 52mgIron: 3mg
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