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Banana, Coconut, Chocolate Chip Bread

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 1 loaf
Course: Bread
Cuisine: American

Ingredients

  • ½ cup coconut, shredded
  • 2 cups flour
  • ½ cup + 2 tbsp white sugar
  • ¾ tsp baking soda
  • ½ tsp salt
  • 3 very ripe bananas, mashed very well
  • ¼ cup sour cream **Or plain yogurt
  • 2 large eggs, well beaten
  • 6 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • ½ cup semi-sweet chocolate chips, divided

Instructions

    Cup of Yum
  1. Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x5 loaf pan with cooking spray.
  2. Spread the coconut on a baking sheet and place in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes. Remove from the oven and set aside. 
  3. In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined. 
  4. Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined. 
  5. Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Pour the batter into the loaf pan and top with remaining chocolate chips.
  6. Bake for 45-55 minutes, or until a tester inserted in the center, comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.