This fun twist on banana bread adds two classic flavors – chocolate and coconut! It’s an incredibly easy recipe and makes enough to enjoy now AND later!
I’m a diehard banana bread lover, especially when it’s loaded with all of the same flavors you find in your favorite Girl Scout cookie (Samoas, I’m looking at you!) This Coconut Chocolate Chip Banana Bread just MAY be the best recipe adaptation I’ve ever made.
My passion for banana bread started when I was just a wee tyke (okay, maybe a preteen) getting interested in the world of cooking and baking. My mom had a Mrs. Fields I Love Chocolate Cookbook (thanks to my Dad’s obsession with ‘Vitamin C,” as we dubbed it in our household) and, upon leafing through it for inspiration, I settled on making the cookie goddess’ Chocolate Chip Banana Bread, if only because (a) it looked really easy and (b) it made two loaves!
Let’s just say this Chocolate Chip Banana Bread was a smashing success in our household, and became my go-to baked good whenever we wanted a little breakfast treat or dessert around to munch on.
It’s been a while since I busted out the ol’ recipe that I copied out of my mom’s cookbook by hand to bring with me to my “adult” home, if for no other reason than I’ve been busy baking everything else under the sun for this blog (like this Hummingbird Bread, this Harvey Wallbanger Cake and these Addicting S’mores Granola Clusters.)
But pregnancy tends to bring you back to your homegrown roots, and I found myself craving a sweetly satisfying breakfast bread that I could easily enjoy a piece of when I wake up at the crack of dawn and still have a couple of hours to wait before the hubs is awake and it’s time for our Power Protein Smoothie.
So, I decided to take what I already knew was a favorite of mine and really make it my own. This oh-so-delicious Coconut Chocolate Chip Banana Bread is the proud result! I used much of the original Mrs. Field’s Chocolate Chip Banana Bread recipe, except I decided to add a tropical twist with some finely shredded unsweetened coconut. I also not only reduced the overall sugar content in the recipe, but decided to use brown sugar as a partial substitute to really give the bread some caramelly flavor which, if you saw my above note about Samoas, is obviously a great compliment to the chocolate and coconut flavors.
Don’t be scared off by the large quantities of some of the ingredients. Keep in mind that this recipe makes two loaves! And I would like to point out that they freeze REALLY well. I’m starting to think about what I’m going to want to load our freezer with before Baby D. comes, and if the second loaf of this last batch of Coconut Chocolate Chip Banana Bread happens to get consumed in the next four and a half months (which is very likely,) you can bet I’ll be making more. We need to be sure we’re well-equipped with delicious breakfast foods when we’re incredibly sleep-deprived and walking around the kitchen like zombies.
And the whole reason I came to enjoy making banana bread still stands true today – it is so easy! The hardest part might just be planning enough in advance so you can pull some butter out of the refrigerator to come to room temperature before making the batter.
Aside from that, you can have the batter mixed, poured out into the loaf pans and into the oven in less than 15 minutes. Then the only tricky part is waiting the hour it takes for the loaves to cook. It won’t be long before the smell of Coconut Chocolate Chip Banana Bread is wafting through your house!
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This fun twist on banana bread adds two classic flavors - chocolate and coconut! It's an incredibly easy recipe and makes enough to enjoy now AND later!
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
- 3 cups mashed bananas (about 8 bananas)
- 4 eggs, beaten
- 2 teaspoons vanilla bean extract or vanilla bean paste
- 3/4 cup flaked, unsweetened coconut
- 3/4 cup semisweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Spray two 8.5-inch loaf pans with cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.
In a small bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar until light and fluffy. Add the bananas and beaten eggs and mix until well incorporated. Add the vanilla.
Add the flour mixture to the wet ingredients and mix to combine. Remove the bowl from the stand mixer and, using a spatula, fold in the coconut and chocolate chips.
Pour the batter evenly into your two prepared loaf pans, then place in the preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean (a little bit of melted chocolate is okay.)
Let loaves cool, in pans, on a wire rack for 15 minutes, then turn out of pans to cool completely.