This banana bread with coconut and chocolate chips is a tropical, coconutty twist on my classic banana bread. Milk chocolate chips and unsweetened shredded coconut fold into the batter, with golden brown, crispy toasted coconut flakes on top, for a German chocolate, Almond Joy, Girl Scout Samoa flavor in every bite. So moist, so tender, and it almost eats like cake!
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Why You'll Love This Recipe
- Milk chocolate and coconut give it a German chocolate, Almond Joy, Girl Scout Samoa-Caramel Delight kinda flavor.
- Coconut goes in the batter and on top, so you get real coconut flavor in every bite
- It's built on my tried-and-tested classic banana bread base, so you know the crumb is super moist and tender.
- Large, crispy flakes of toasted coconut on top add crunch and a stunning golden finish.
- Easy to customize: fold in chopped toasted almonds for a true Almond Joy-like flavor, or add coconut as a garnish only (not in the batter) for a lighter coconut flavor.
- Quick and easy to make
- Make-ahead friendly, and it freezes really well
Ingredients
Here's what goes into this coconut banana bread:
- All the usual suspects: All-purpose flour, baking soda, salt, and vanilla extract.
- Overripe bananas: the darker and spottier, the better. They bring the moisture and most of the natural sweetness.
- Unsalted butter: I use real butter here, not oil, for a richer crumb.
- Granulated sugar or pure cane sugar: Either works.
- Buttermilk or DIY sour milk substitute: The tang activates the baking soda so the loaves rise, and it keeps the crumb tender. No buttermilk on hand? There's a quick swap in the recipe card notes.
- Milk chocolate chips: Mini chips are my go-to for an Almond Joy flavor, but regular-size work too. See the chocolate note below for semi-sweet and dark chocolate options (also delicious!).
- Unsweetened shredded coconut: Folded into the batter for coconut flavor in every bite. Always unsweetened, more on why just below.
- Dehydrated crispy coconut chips: Big flakes give extra delicious texture that toasts golden and crunchy on top as it bakes, and make the loaves look stunning.
Full amounts are in the recipe card below.
A quick note on the chocolate. For this post, I've used milk chocolate chips for a sweet sort of Almond Joy'ish flavor. If you want a sturdier chocolate that doesn't melt into the crumb as much as the milk chocolate chips, use semi-sweet or chopped dark chocolate, which tends to firm up more once the bread has cooled. (See my dark chocolate chip banana bread recipe for reference.)
What Type of Coconut to Use for Coconut Banana Bread
The type of coconut you use decides how coconutty and toasty this bread turns out. Here's everything that works:
Use unsweetened coconut, not sweetened. Between the bananas, sugar, and milk chocolate, sweetened coconut would make it way too sweet. Unsweetened keeps the coconut flavor front and center while you control the sweetness.
Want it more toasted and nutty flavor throughout, not just on top? Use unsweetened toasted coconut in the batter instead. And for that crunchy, golden finish, scatter crispy dehydrated coconut chips over the top before baking so they bake up golden brown and even crispier.
If you'd rather keep the coconut flavor light, skip adding shredded coconut to the batter and use just the crispy coconut chips on top for a gentler coconut flavor overall. One note: this recipe uses coconut flakes and shredded coconut, not coconut flour, which is a different ingredient entirely.
| Coconut Type | What It Does | How Much |
|---|---|---|
| Unsweetened shredded, in the batter | Even coconut flavor in every bite, soft texture | ½ cup (¼ cup per loaf); OR up to 1 cup (½ cup per loaf) for stronger coconut flavor |
| Unsweetened toasted, in the batter | Deeper, nuttier toasted-coconut flavor throughout | Same amount as shredded |
| Crispy dehydrated coconut chips, on top | Crunch and a golden, toasted finish | ⅔ cup total (or up to ½ cup per loaf for full coverage) |
How to Make Coconut Chocolate Chip Banana Bread
Step 1. Preheat the oven and prep the pans. Preheat to 350°F/176°C. Generously butter two loaf pans (or spray with nonstick spray), then dust with flour, turning and tapping each pan to coat every surface. Tap out the excess and set aside.
Step 2. Whisk the dry ingredients and mash the bananas. Whisk the flour, baking soda, and salt together well so everything is evenly distributed, and set aside. Mash the bananas in a bowl using a fork until mostly creamy.
Step 3. Cream the butter and sugar. Using a handheld mixer (or a stand mixer fitted with the paddle attachment), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
Step 4. Add the eggs and vanilla. Crack the eggs into a small bowl and add the vanilla. With the mixer on medium-low, add the eggs one at a time, waiting about 5 seconds between each and blending just until incorporated. All of them together should take no longer than about 15 seconds. Turn off the mixer.
Step 5. Add the flour and buttermilk, alternating. Add about half the flour mixture and mix on low just to incorporate. With the mixer running, add about a third of the buttermilk, then more flour, then another third of the buttermilk, then the last of the flour, ending with the last of the buttermilk. Turn off the mixer and gently stir to finish combining.
Step 6. Fold in the bananas and coconut. Add the mashed bananas and unsweetened shredded coconut. Gently fold with a rubber spatula just until combined. Divide the batter evenly between the two loaf pans and add the milk chocolate chips to each pan. Gently press them into the batter and tap the pans on the counter a few times to release any air bubbles. Scatter the crispy coconut chips over the tops.
Step 7. Bake. Place the pans on a baking tray and bake for 45 to 50 minutes, until the tops are golden brown and a toothpick poked into the middle of each loaf comes out clean. Cool in the pans for 15 minutes, then gently turn the loaves out right-side-up onto a cooling rack.
Find the full instructions in the recipe card.
Ways to Customize Coconut Chocolate Chip Banana Bread
In the mood for a different banana bread? Try my banana nut bread, something a little fruity, or a pumpkin-spiced loaf. To riff on this coconut version, here are a few ideas.
- Make it a true Almond Joy: fold in toasted chopped almonds along with the coconut.
- Go Mounds-style: use chopped dark chocolate instead of milk chocolate for a deeper, less-sweet bite.
- Dial the coconut up or down: up to 1 cup shredded in the batter for bold coconut flavor, or just the crispy chips on top for a lighter touch.
- Make them into muffins: line a muffin tin with paper or foil liners and bake at 350°F for 20 to 25 minutes, until set and a cake tester comes out clean.
- Make it French toast: thick slices are excellent as banana bread French toast.
FAQs
Yes! Coconut and banana are a natural pairing, both fragrant, sweet, and lightly tropical, and coconut adds texture and richness to the crumb. Folded into the batter, it gives coconut flavor in every bite, and toasted on top, it adds crunch and a golden finish in this recipe.
Yes. For a lighter touch, skip the shredded coconut in the batter and just scatter the crispy coconut chips on top. Leave both out, and you have a milk chocolate chip banana bread. For bolder coconut, use up to 1 cup of shredded coconut in the batter.
Having Trouble With Your Banana Bread?
For storing, freezing, and all my best troubleshooting tips, plus answers to the most common banana bread questions and issues, head to my classic banana bread recipe, where I cover it all.
Looking for More Delicious Banana Bread & Quick Bread Recipes?
Below are a few of our favorite banana bread and pumpkin bread recipes for you to try.
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📖 Recipe
Coconut Chocolate Chip Banana Bread (Super Moist)
- Total Time: 1 hour 5 minutes
- Yield: 2 Loaves
- Diet: Vegetarian
Description
This coconut chocolate chip banana bread satisfies every kind of chocolatey, coconutty banana craving. It starts with my classic banana bread cake recipe as the base, folds in mini milk chocolate chips (or semi-sweet) and unsweetened shredded coconut, then tops it with large freeze-dried coconut flakes that toast up to perfection. It bakes up moist and tender with a slight German chocolate, Almond Joy flavor we love.
Ingredients
2 cups all-purpose flour (260g) *see notes for correctly measuring flour
1 teaspoon baking soda (6g)
1 teaspoon + ¼ teaspoon kosher salt (4.5g)
½ cup (1 stick) unsalted butter, room temperature (113g)
1 ½ cups granulated sugar (or pure cane sugar) (300g)*see notes on using less sugar
3 large eggs, room temperature (150g)
2 teaspoons pure vanilla extract (8g)
½ cup buttermilk, room temperature (115g) *see notes for buttermilk substitute
1 cup (8 ounces) mashed overly ripe bananas (2 ½ to 3 bananas) (300g)
½ cup unsweetened shredded coconut (27g)
1 cup mini chocolate chips (milk, semi-sweet, or dark chocolate) (170g)
⅔ cup dehydrated crispy coconut chips, split in half for garnish
Get Recipe Ingredients
Instructions
- Preheat the oven to 350°F/176°C and prep the baking pans. Turn on the oven and generously butter two loaf pans (or spray with non-stick cooking spray). Add about ½ cup of flour to one pan and turn the pan while tapping it to ensure the flour coats every surface well. Tap out the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour, set aside.
- Measure and whisk the dry ingredients. Whisk the dry ingredients together well to ensure everything is evenly distributed and set aside.
- Cream the butter and sugar. Using a handheld mixer (or stand mixer fitted with paddle attachment), cream the butter and sugar together on medium speed until light and fluffy (about 3 minutes).
- Add the eggs and vanilla. Crack 3 eggs into a small prep bowl and add the vanilla. With the mixer running on medium-low speed, add eggs one at a time waiting about 5 seconds in between each addition blending just until the eggs are incorporated. The addition of all three eggs should take no longer than 15 seconds to incorporate. Turn off the mixer.
- Incorporate the flour mixture and buttermilk. Add about ½ of the flour mixture to the creamed mixture. Turn the mixer on low speed to gently incorporate the ingredients. With the mixer still on, add about ⅓ of the buttermilk, then add some more flour, then a ⅓ more of the buttermilk, then add the last of the flour, ending with the last of the buttermilk. Turn off the mixer and gently stir the mixture to finish combining the ingredients.
- Add the bananas, coconut, and chocolate. Add the mashed bananas and unsweetened shredded coconut and gently fold with a rubber spatula until everything is just combined. Divide the batter evenly between the two loaf pans and add the milk chocolate chips to each pan. Gently press them into the batter and tap the pans on the countertop a few times to release any air bubbles from the batter. Scatter the crispy coconut chips over the tops.
- Bake the coconut chocolate chip banana bread. Place the loaf pans onto a baking tray and bake for 45 to 50 minutes, or until the tops are golden brown and a cake tester (or toothpick) comes out clean when poked directly into the middle of each loaf. Remove from the oven and allow the banana bread to cool for 15 minutes in the loaf pans, then gently remove the loaves and place them right-side-up onto a cooling rack to finish cooling to room temperature. When loaves have cooled, you may slice and serve.
Notes
Measuring the flour: For the most accurate results, weigh your flour. If you're measuring by cups, use the scoop-and-level method, spoon the flour into the cup and level it off with a knife, so you don't pack in too much. I use 00 flour when I'm in Italy, and flour weights vary with humidity and absorption, so scoop-and-level (or a scale) keeps the recipe consistent every time.
For more coconut flavor: This recipe uses ½ cup shredded coconut (¼ cup per loaf) for balanced coconut flavor. For a bolder, more coconut-forward loaf, use up to 1 cup total (½ cup per loaf). Use unsweetened either way, so the bread doesn't turn out too sweet, and unsweetened toasted coconut if you want a deeper, nuttier flavor throughout.
Keep the chocolate chips from sinking: Toss the chocolate chips in a little of the leftover flour from prepping the pans before pressing them in, and sprinkle a few on top. The light coating helps suspend them in the batter.
To make it less sweet: Reduce the sugar by ½ cup (100g) without changing the texture, the same as in my classic and dark chocolate chip banana bread recipes.
No buttermilk? Make a quick sour milk instead: Add 1 tablespoon of freshly squeezed lemon juice to a measuring cup, then fill with enough whole milk to reach the total buttermilk amount. Stir and let it rest at least 10 minutes on the counter before using.
If the top browns too fast: Tent the loaves loosely with foil for the rest of the bake.
Storing: Wrap cooled loaves and keep in an airtight container on the counter for up to 3 days, or refrigerate to keep longer. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Quick Breads
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 227
- Sugar: 22g
- Sodium: 189mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.7g
- Protein: 3.2g
- Cholesterol: 44mg
Food Safety
- Buy eggs from a refrigerated case with clean, uncracked shells, and keep them refrigerated at 40°F or below until you bake. See the USDA's shell egg safety guide for more.
- Wash your hands, utensils, and work surfaces with hot, soapy water before and after handling raw eggs.
- Bake until a toothpick inserted into the center comes out clean, so the loaf is cooked through.
- Cool the loaves completely before wrapping, so trapped steam doesn't lead to sogginess or mold.
- Store as directed in the recipe notes, on the counter up to 3 days, refrigerated longer, or frozen up to 3 months.
Kelly Leding says
Super tender and moist milk-chocolatey banana coconut bread! A great recipe for kids to help make!