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coconut chocolate chip banana bread

Coconut Chocolate Chip Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 9x5-inch loaf pan
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 Fork or potato masher

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas mashed
  • 1/2 cup plain yogurt or sour cream room temperature
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup unsweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • 1/4 cup shredded coconut for topping
  • 2 tablespoons chocolate chips for topping

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9x5-inch loaf pan, then line it with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda, salt, and cinnamon until well combined.
  • In a separate large bowl whisk the melted butter and brown sugar until smooth and slightly thickened.
  • Whisk in the eggs one at a time, followed by the vanilla, until the mixture is glossy and uniform.
  • Stir in the mashed bananas and yogurt (or sour cream) until fully incorporated.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
  • Fold in the sweetened shredded coconut, unsweetened shredded coconut, and chocolate chips, being careful not to overmix.
  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the remaining shredded coconut and chocolate chips evenly over the surface of the batter.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan on a cooling rack for 15 minutes.
  • Carefully lift the loaf from the pan using the parchment and let it cool completely on the rack before slicing.

Notes

For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and avoid overmixing the batter once you add the flour to keep the bread tender instead of dense. If the top browns too quickly during baking, tent the loaf loosely with foil for the last 10 to 15 minutes. You can adjust sweetness by using darker chocolate chips or reducing the sweetened coconut slightly, and the bread keeps well tightly wrapped at room temperature for 2 days or can be frozen in slices for easy snacks. Toasting individual slices lightly before serving brings out the coconut aroma and melts the chocolate for an extra-indulgent treat.
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