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 + 1/4 teaspoon kosher salt (4.5g)
1/2 cup (1 stick) unsalted butter, room temperature (113g)
1 1/2 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)
1/2 cup buttermilk, room temperature (115g) *see notes for buttermilk substitute
1 cup (8 ounces) mashed overly ripe bananas (2 1/2 to 3 bananas) (300g)
1/2 cup unsweetened shredded coconut (27g)
1 cup mini chocolate chips (milk, semi-sweet, or dark chocolate) (170g)
2/3 cup dehydrated crispy coconut chips, split in half for garnish
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 1/2 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 1/2 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 1/3 of the buttermilk, then add some more flour, then a 1/3 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
