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!
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!
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.
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.
The batter for this banana bread comes together quickly, it’s the baking time that takes the longest!
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.
Next, whisk together all of the dry ingredients in a medium mixing bowl.
In the bowl of a stand mixer or large mixing bowl, mix together the wet ingredients…
Then add in the dry ingredients and mix until combined.
Finally, stir in the coconut and chocolate chips!
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.
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.
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.
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.
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.
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!
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Coconut Chocolate Chip Banana Bread
- 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.
- 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.
- To store your banana bread, let it cool completely, then wrap it in plastic wrap and in a resealable plastic bag.
- Feel free to substitute white or dark chocolate chips for the semisweet.