Looking to step up your banana bread game? Check out this Coconut Chocolate Chip Banana Bread recipe. It’s perfect for busy weekday mornings or as a treat before bed.
It doesn’t matter how many bananas I purchase at the store. I always seem to have one or two that sit on the counter just begging to be turned into banana bread. As a result, I’ve become something of a banana bread connoisseur. I’ve tried dozens of recipes, but very few are on repeat. This recipe for Coconut Chocolate Chip Banana Bread is one of the few I make over and over. It’s perfect at breakfast, served as a snack or for dessert!
This recipe first came together when I was craving my Almond Joy Inspired Cookie recipe. It’s so delicious, its been pinned more than 100,000 times. However, it’s also sorta high in calories and I cannot limit myself to one. And so, chocolate and coconut came together in banana bread. Yummmm.
Coconut Chocolate Chip Banana Bread Recipe
It’s no surprise that the key to this recipe is well-ripened bananas. I like to wait until the peel is a nice dark brown all over, almost black. Occasionally I’ll have four bananas that all turn at the same time, but I actually enjoy eating bananas so more often than not I will just have one or two bananas available for baking. However, I never skimp. The best banana bread is loaded with sweet banana goodness.
Ripe bananas freeze really well. If you’re not ready to make bread, pop the ripened bananas in the freezer until you have enough to make the bread. If you have a hankering for banana bread and just can’t wait that long, instant gratification IS possible. Bake ripe unpeeled bananas on a baking sheet in the oven at 250° F for 15-20 minutes. Let the bananas cool and then peel for use.
I like to bake my bread in small bread pans. I rarely use the large ones anymore. The smaller pans allow me to gift a few of the loaves each time I make banana bread, they don’t take a lot of room in the freezer and they’re also great for portion control.
I am so excited about this Coconut Chocolate Chip Banana Bread with you, that I’ve started another batch. Mouth watering.
Ingredients
- 2 C. Flour
- 3/4 TSP. Baking Soda
- 1/2 TSP. Salt
- 3/4 TSP. Baking Powder
- 1 C. Sugar
- 1/4 C. Butter (Softened)
- 2 Large Eggs
- 1 1/2 C. Ripe Bananas (Mashed)
- 2/3 C. Dannon Light and Fit Greek Toasted Coconut Vanilla
- 1 TSP. Vanilla
- 3/4 C. Coconut
- 1 C. Chocolate Chips
Instructions
- Preheat oven to 350° F
- Whisk flour, baking soda, baking powder and salt in a bowl and set aside.
- In a large mixing bowl, beat butter and sugar until well blended. Add eggs and beat to combine. Add bananas, yogurt, and vanilla.
- And flour mixture and beat at low speed until combined.
- Fold in 1/2 cup of coconut and chocolate chips.
- Pour batter into four small loaf pans or two large pans that have been sprayed with nonstick cooking spray. Sprinkle additional coconut on the top of the batter.
- Bake in the oven for 40 min (small pans) or 1 hr (regular loaf pan) or until a knife or skewer comes out clean.
- If you're using larger pans, check the bread after 40 minutes. You may need to cover the tops with foil to keep the bread from getting to brown.
- When done, cool for 15 min. before slicing and serving.
Leave a Reply