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Home » Bread » Coconut Chocolate Chip Banana Bread

Coconut Chocolate Chip Banana Bread

Published July 30, 2020 | Updated Jul 30, 2020 by Robin Deem 2 Comments
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This fun twist on banana bread adds in two delicious flavors – chocolate and coconut. It’s an easy recipe and makes two loaves that are freezer-friendly – enough to enjoy now AND later! 

Freshly cut slices of a loaf of Coconut Chocolate Chip Banana Bread.

If you’re tired of the go-to classic banana bread recipe, this Coconut Chocolate Chip Banana Bread is just what you need! Flaked coconut and semisweet chocolate chips add the perfect twist to everyone’s favorite way to use up brown bananas. Plus, this recipe is easy to make and yields TWO loaves, so you can enjoy one fresh out of the oven and freeze up the other one for later. Serve it with these delicious scrambled egg stuffed portobello mushrooms and an energizing pink latté to really start your morning off on the right foot!

Why This Recipe Works

  • It takes your classic banana bread recipe and adds a fun twist with the use of flaked coconut and chocolate chips.
  • It comes together in almost no time at all – the longest part of the process is waiting for it to bake!
  • The recipe yields two loaves, which makes it perfect for freezing for later or serving a large crowd.
  • It tastes like dessert yet still gives you some nutrients from all the bananas and flaked coconut.

Ingredients You’ll Need

You don’t need much to make this easy and tasty recipe!

Half of the ingredients needed to make Coconut Chocolate Chip Banana Bread.

Flour – This recipe is perfect with plain old all-purpose flour. No need for anything fancier!

Sugar + Brown Sugar – You’ll use a little bit of both to add the perfect amount of sweetness to this yummy breakfast bread.

Butter – Wait for your butter to come to room temperature before making your batter.

The second half of the ingredients needed to make Coconut Chocolate Chip Banana Bread.

Bananas – Use the ripest bananas you can find for this recipe. They’ll add extra sweetness (and nutrients!) to the finished products AND more easily blend into the batter.

Unsweetened Coconut Flakes – The banana bread is sweet enough already, so be sure to use unsweetened flakes as opposed to sweetened ones.

Semisweet Chocolate Chips – I always use semisweet, but you could also try dark or even white chocolate chips.

Step-by-Step Instructions

The batter for this banana bread comes together quickly, it’s the baking time that takes the longest!

Two loaf pans lined with parchment paper.

First, preheat your oven and prep two 8- or 9-inch loaf pans. Spray each one with cooking spray, then line the bottoms with a square of parchment paper cut to fit.

Dry ingredients for banana bread in a mixing bowl.

Next, whisk together all of the dry ingredients in a medium mixing bowl.

A metal mixing bowl of the wet ingredients for banana bread.

In the bowl of a stand mixer or large mixing bowl, mix together the wet ingredients…

Banana bread batter in a metal mixing bowl.

Then add in the dry ingredients and mix until combined.

A bowl of the finished batter for banana bread.

Finally, stir in the coconut and chocolate chips!

Banana bread batter divided into two loaf pans.

Divide the batter evenly between your two prepared loaf pans and bake in the oven until golden and a cake tester inserted into the center of each loaf comes out clean.

Two finished loaves of banana bread in their pans on a cooling rack.

FAQs

Can I make this recipe in advance?

Yes! If storing at room temperature, the bread will last for 3-5 days, just be sure to wrap it in plastic wrap and/or store it in a resealable plastic bag.

Will this banana bread freeze well?

Absolutely. Once the loaves had cooled completely, wrap each one individually in plastic wrap and place each one in a resealable plastic bag. Label each bag with a date and store in the freezer for up to 3 months.

Do I have to add coconut and chocolate chips?

No, but I highly recommend that you do! If you aren’t a fan of semisweet chocolate chips, feel free to use dark or white chocolate chips instead.

How do I know when my banana bread is done?

Your banana bread is done when it appears to be set in the middle and a cake tester or knife inserted into the center of the loaf comes out clean.

Three stacked slices of Coconut Chocolate Chip Banana Bread ready to be eaten!

More Freezer-Friendly Breakfast Recipes

Looking to stock your freezer with tasty breakfast treats? Here are some more freezer-friendly recipes the entire family is sure to love!

Maca Chia Cocoa Protein Pancakes

Weekday Festive Funfetti Waffles

The Easiest Pumpkin Apple Baked Oatmeal Cups

Peanut Butter Banana Breakfast Cookies

Super Simple Pumpkin Carrot Muffins

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below! 

Freshly cut slices of Coconut Chocolate Chip Banana Bread.

Coconut Chocolate Chip Banana Bread

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!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 people
Calories: 490kcal
Author: CaliGirl Cooking

Ingredients

  • 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

Instructions

  • 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. 

Notes

  1. This banana bread can be made 3-5 days in advance of enjoying (if stored at room temperature) or up to 3 months in advance if stored in the freezer.
  2. To store your banana bread, let it cool completely, then wrap it in plastic wrap and in a resealable plastic bag.
  3. Feel free to substitute white or dark chocolate chips for the semisweet.

Nutrition

Calories: 490kcal | Carbohydrates: 71g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 294mg | Potassium: 374mg | Fiber: 4g | Sugar: 38g | Vitamin A: 476IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @CaliGirlCooking or tag #CaliGirlCooking!
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Reader Interactions

Comments

  1. Ngan

    June 04, 2019 at 3:09 am

    Delicious and easy to follow to make good taste banana bread!

    Reply
    • Robin Deem

      June 04, 2019 at 10:43 am

      Ngan – I’m so glad you enjoyed this recipe!

      Reply
5 from 1 vote (1 rating without comment)

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Hi, I'm Robin! I'm a busy mom, food blogger and online educator empowering other mamas to find their very own recipe for a balanced life through meal planning, easy recipes and organizational techniques. I look forward to getting to know you and teaching you my tried and true tricks!

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