This easy coconut banana bread with chocolate chips is a delicious way to upgrade classic banana bread. Moist, mildly tropical, and studded with rich chocolate chips, it takes only about 10 minutes to prep and quickly becomes a family favorite.
This Coconut Banana Bread packed with dark chocolate chips was inspired by a beloved almond-white chocolate banana bread and a pumpkin chip variation. It’s an easy way to transform overripe bananas into something special.
This loaf brings a touch of the tropics with shredded coconut and is a perfect way to use up brown bananas.
Looking for more ripe banana recipes? Try banana blueberry muffins, banana oat blender pancakes, peanut butter banana oatmeal breakfast cookies, or almond flour banana muffins.
Why We Love This Coconut Chip Banana Bread
Great for using up ripe bananas. Brown bananas make the best banana bread. This recipe is an ideal way to prevent waste and turn overripe fruit into a moist, flavorful loaf.
Kid friendly. Most kids love banana bread, and adding chocolate chips makes it even more appealing. If children are doubtful about coconut, the melty chocolate usually wins them over.
Freezer friendly. The loaf freezes well whole or sliced, making it convenient for quick breakfasts or snacks later on.
A tasty twist on a classic. A bit of coconut transforms the familiar banana bread into something with a subtly tropical flavor.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Bananas: Use very ripe, brown bananas for the best flavor and sweetness.
- Flour: All-purpose flour is used here. A 1:1 all-purpose gluten-free flour should work as a substitute.
- Butter: Unsalted butter is recommended. If using salted butter, reduce or omit added salt.
- Baking soda: Make sure it’s fresh to ensure proper rise.
- Vanilla extract: Adds depth and balances the flavors.
- Shredded coconut: Unsweetened is preferred to avoid extra sweetness; sweetened coconut will increase the sugar.
- Chocolate chips: Dark chocolate is used here, but milk or white chocolate chips work too.
Recipe Variations
- Add spice: A pinch of cinnamon complements the banana and coconut.
- Add nuts: Sliced almonds, macadamia nuts, or pecans are nice additions.
- Skip the coconut: Top the loaf with chocolate chips only and finish with a simple frosting if you prefer.
- Use coconut extract: A small amount will intensify the coconut flavor.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F. In a small bowl, whisk together flour, baking soda, and salt.
Step 2: In a medium bowl, mash the bananas well. Add the eggs and whisk. Stir in the melted butter, brown sugar, granulated sugar, and vanilla until combined.
Step 3: Pour the dry ingredients into the wet mixture and stir just until combined; a few lumps are fine.
Step 4: Fold in about 1 cup of chocolate chips and 1 cup of shredded coconut.
Step 5: Pour the batter into a parchment-lined or greased and floured loaf pan. Sprinkle the remaining chocolate chips and coconut on top.
Step 6: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the coconut on top browns too much before the center is done, tent the loaf loosely with foil and continue baking. Cool the loaf before slicing.
Recipe Tips
Measure flour correctly: Stir the flour, then spoon it into the measuring cup and level it off. Dipping the cup into the flour can pack too much in and yield a dry loaf.
Sweetened vs. unsweetened coconut: Unsweetened coconut keeps the sweetness balanced; sweetened coconut will make the bread noticeably sweeter.
Storage
Store the banana bread in an airtight container at room temperature for 2–3 days. Refrigerate for up to 5 days. To freeze, cool completely, wrap tightly in plastic wrap, then foil; freeze for up to 3 months.
Other Banana Bread Recipes
- Banana Bread Overnight Oats
- Cinnamon Sugar Banana Bread
- Pumpkin Chip Banana Bread
- White Chocolate Almond Banana Bread
- Banana Bread Baked Oatmeal
- No Bake Banana Bread Bites
HUNGRY FOR MORE? Subscribe to the newsletter and follow for more recipes and updates.
Coconut Banana Bread with Chocolate Chips
Ingredients
- 1 ½ cups flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp sea salt
- 3 very ripe bananas (about 1 ½ cups mashed)
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1½ tsp vanilla extract
- 1 ⅓ cups shredded coconut, divided
- 1 ¼ cups chocolate chips, divided
Instructions
- Preheat oven to 350°F. In a small bowl, whisk together flour, baking soda, and salt.
- In a medium bowl, mash bananas. Add eggs and whisk. Mix in melted butter, brown sugar, granulated sugar, and vanilla until combined.
- Pour dry ingredients into the wet and stir just until incorporated. Fold in 1 cup chocolate chips and 1 cup shredded coconut.
- Pour batter into a parchment-lined or greased and floured loaf pan. Top with remaining chocolate chips and coconut.
- Bake 50–60 minutes or until a toothpick comes out clean. If the top browns too quickly, tent with foil and finish baking. Cool before slicing.
Notes
Storage: Store at room temperature 2–3 days, refrigerated up to 5 days, or freeze wrapped up to 3 months.
Flour measurement: Stir and spoon flour, then level for accurate measurement to avoid a dry loaf.
Sweetened coconut: Using sweetened coconut will increase sweetness—unsweetened is recommended.
Gluten-free option: A 1:1 gluten-free all-purpose flour can usually be substituted.
Nutrition
Nutrition information is an approximation.
Shop this Post:
Mixing Bowls
Pyrex Measuring Cup
Silicone Spatulas