Chocolate Chip Coconut Banana Bread
User Reviews
5
Chocolate Chip Coconut Banana Bread
Description
This Chocolate Chip Coconut Banana Bread uses ripe bananas mashed and combined with softened butter, sugar, eggs, and vanilla to create a flavorful wet mixture. Dry ingredients including flour, baking soda, salt, and cinnamon are sifted and folded in to provide structure and gentle warmth from the spice. The addition of toasted shredded coconut offers a subtle crunch and nutty note, while chocolate chips introduce sweet pockets throughout the tender bread.
Baked in a greased loaf pan at 350°F, the bread cooks for about 1 hour 20 minutes (longer for a full loaf), until a toothpick inserted centrally comes out clean. Cooling it before slicing helps maintain the crumb’s integrity. This banana bread combines familiar flavors with the tropical hint of coconut, resulting in a balanced sweet treat.
For longer storage, once cooled, the loaf can be tightly wrapped and frozen for up to 2 1/2 months to preserve freshness. Mini loaf versions are also possible, requiring less baking time and individual wrapping before freezing.
Ingredients
Banana Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 banana medium, over ripe
- 10 tbsp butter softened, unsalted
- 1 1/8 cups granulated sugar
- 2 egg
- 1 tsp vanilla
mix ins
- ¾ cup chocolate chips
- ⅔ cup coconut toasted, shredded
Instructions
- Preheat oven to 350°F. Lightly grease a 9 inch loaf pan (or mini loaf pans) and set aside.
- Sift flour, baking soda, salt, and cinnamon together, into a mixing bowl and set aside.
- In a large mixing bowl, melt butter. Add bananas and mash with a fork.
- Add sugar and vanilla to banana mixture and stir together until completely combined.
- Add eggs and continue to mix together.
- Stir dry mixture into wet mixture until well combined and fold in chocolate chips and coconut.
- Pour batter into prepared loaf pan (or pans) and bake for about 45 minutes for the mini loaves, about 1 hour 20 minutes for full size loaf or until a toothpick comes out clean when inserted into the center of bread.
- Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.
Notes
- Once completely cooled, wrap banana bread tightly with plastic wrap and foil before freezing for up to 2 1/2 months.
- Mini loaves require individual wrapping to maintain freshness in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 235mg | 10% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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