This Coconut Chocolate Chip Banana Bread is a delightful twist on a classic favorite, combining rich chocolate and tropical coconut for an irresistible flavor.
Packed with fiber from ripe bananas and healthy fats from unsalted butter and coconut, it’s a satisfying treat that’s perfect for breakfast, snack time, or meal prep.
Easy to make and endlessly delicious.
Coconut Chocolate Chip Banana Bread
Equipment
- 2 × 8.5-inch loaf pans
- Parchment Paper
- Mixing bowls (small and large)
- Stand mixer with paddle attachment (or hand mixer)
- Measuring Cups and Spoons
- spatula
- Whisk
- Cooling rack
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup 1½ sticks unsalted butter, softened to room temperature
- 3 cups mashed ripe bananas about 8 bananas
- 4 large eggs beaten
- 2 tsp vanilla bean extract or paste
- ¾ cup unsweetened flaked coconut
- ¾ cup semisweet chocolate chips
Instructions
- Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). This ensures even cooking from the moment the batter goes in. While the oven warms, prepare two 8.5-inch loaf pans by lightly spraying them with cooking spray to prevent sticking. For extra ease in removing the bread later, line the bottom of each pan with parchment paper. This step guarantees clean, intact loaves. Set aside prepared pans for later use.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Use a whisk to evenly blend these dry ingredients together, breaking up any clumps and ensuring the baking powder and salt are well distributed. This careful mixing will help give your bread an even texture and consistent rise.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), add ¾ cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar. Beat on medium speed for about 3–4 minutes until the mixture becomes light, fluffy, and pale in color. This aeration step adds a delicate texture to the loaf and enhances the flavor.
- Add Banana and Eggs: Once the butter-sugar mixture is creamy, add 3 cups of mashed ripe bananas to the mixer. Mash the bananas well before adding to ensure smooth integration. Then pour in 4 beaten eggs and mix until fully combined. This step enriches the batter with moisture, natural sweetness, and binding properties.
- Add Vanilla Flavor: Stir in 2 teaspoons of vanilla bean extract or vanilla bean paste into the wet mixture. The vanilla adds depth and a rich aroma, enhancing the overall flavor profile of the bread. Mix gently until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture from Step 2 into the wet banana mixture in the stand mixer. Mix on low speed just until combined to avoid overmixing, which can make the bread dense. Stop mixing as soon as there are no streaks of flour left. This ensures a tender, moist crumb.
- Fold in Coconut and Chocolate Chips: Transfer the batter to a large mixing bowl if desired for easier handling. Using a spatula, gently fold in ¾ cup of unsweetened flaked coconut and ¾ cup semisweet chocolate chips. Folding rather than mixing preserves the delicate texture of the batter and evenly distributes the coconut and chocolate without overworking the dough.
- Fill Prepared Pans: Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops for even baking. This helps your loaves cook consistently and look beautifully finished.
- Bake the Loaves: Place the loaf pans in the center of your preheated oven. Bake for 65–70 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean or with just a few melted chocolate streaks. Avoid overbaking to keep the bread moist and tender.
- Cool Loaves Properly: Once baked, remove the loaves from the oven and let them cool in their pans on a wire rack for 15 minutes. This allows the bread to set slightly and makes removing it easier without crumbling. Carefully lift the loaves out of the pans using the parchment paper, and let them cool completely on the rack before slicing.
- Serve and Enjoy: Slice the bread with a serrated knife for clean edges. Serve plain, spread with butter, or pair with coffee or tea for a comforting treat. Store leftovers wrapped tightly in plastic wrap to preserve freshness.
Notes
- Use ripe bananas with plenty of brown spots for the best natural sweetness and moist texture.
- Room temperature butter ensures proper creaming with sugar, creating a tender loaf.
- For extra coconut flavor, lightly toast the coconut before adding it to the batter.
- Avoid overmixing the batter to keep the bread soft and fluffy.
- This recipe works well with either semisweet, dark, or white chocolate chips depending on your taste preference.
Chef’s Secrets for Perfect Bread
Creating the perfect coconut chocolate chip banana bread is all about texture and balance.
Start by selecting bananas that are deeply ripe — their natural sugars not only sweeten the loaf but also help retain moisture.
Softened butter blends more easily with sugar, producing a light and airy crumb.
Folding coconut and chocolate chips in gently is critical to prevent overmixing, which can make the bread dense.
Toasting the coconut before adding it will enhance its aroma and impart a subtle nutty flavor that elevates the loaf.
Lastly, checking for doneness just before the timer ends will keep the bread moist and soft.
Serving Suggestions for Every Occasion
This banana bread is versatile enough for any time of day.
Serve warm with a pat of butter for breakfast, alongside coffee or tea for an afternoon snack, or as a simple dessert.
For an extra indulgent treat, top a slice with coconut cream or a drizzle of chocolate ganache.
You can also pair it with fresh fruit like sliced strawberries or mango for a tropical twist.
This bread works beautifully for brunch gatherings or as a grab-and-go snack during busy mornings.
Storage Tips for Best Freshness
To maintain its moisture and flavor, store the cooled loaves wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3–5 days.
For longer storage, freeze the loaf whole or sliced in airtight freezer bags for up to 3 months.
Thaw overnight in the refrigerator or at room temperature before serving.
Rewarming slices briefly in the microwave or oven restores the fresh-baked warmth and texture.
Avoid storing uncovered to prevent the bread from drying out.
Frequently Asked Questions
1. Can I make this bread gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or another binder.
Baking times may vary slightly, so check doneness early. The texture may be slightly different, but flavor will remain delicious.
2. Can I use frozen bananas instead of fresh ones?
Absolutely. Frozen bananas work perfectly for this recipe — they actually add extra moisture and sweetness. Simply thaw them completely and drain any excess liquid before mashing.
3. Can I make this banana bread vegan?
Yes. Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based butter. Ensure your chocolate chips are dairy-free. The texture may be slightly different but still rich and flavorful.
4. How do I prevent banana bread from drying out?
Avoid overbaking, which is the main cause of dryness. Check the loaf a few minutes before the recommended time by inserting a toothpick. Also, make sure to store bread tightly wrapped to preserve moisture.
5. Can I add extra flavor to the recipe?
Yes. Add 1 teaspoon of cinnamon or nutmeg for a warm spice profile. You can also mix in chopped nuts like walnuts or pecans for crunch and extra richness.
A splash of coconut milk can enhance the tropical flavor even more.
