This coconut chocolate chip banana bread is moist, coconut-y, chocolatey and simply delicious! If you need a go-to banana bread recipe, this is it!
Happy New Year! It is officially 2021 and I am excited to see what this year has in store for this little blog of mine. Let’s kick off this year with what could possibly be my new banana recipe of all times – this coconut chocolate chip banana bread!
This banana bread is incredibly moist thanks to the bananas, coconut oil and greek yogurt. It is also packed with chocolate chips and shredded coconut to give you the best flavour and texture! I highly recommend to eat a slice of this bread warm so that the chocolate chips are slightly melted. It is so good!
WHAT INGREDIENTS DO YOU NEED FOR THIS COCONUT CHOCOLATE CHIP BANANA BREAD?
- Bananas: the hero ingredient of this recipe is banana! I love baking with bananas for the flavour and the moisture they provide.
- Coconut oil: this recipe calls for coconut oil instead of butter.
- Sugars: both granulated sugar and brown sugar are used here. I love the flavour the brown sugar gives to this banana bread.
- Greek yogurt: greek yogurt adds moisture to baked goods and its tanginess balances the sweetness of the bananas and sugars.
- Flour: I used all-purpose flour for this recipe and have not tried any substitutions.
- Shredded coconut: I recommend using unsweetened shredded coconut that you have full control of the sweetness. Most of the coconut flavour comes from the shredded coconut and it also gives that nice texture to the banana bread.
- Coconut extract: the extract enhances the coconut flavour. If you want a more subtle coconut flavour, you can omit the extract.
- Chocolate chips: I prefer to use dark or semi-sweet chocolate chips.
- Others: eggs, vanilla extract, baking soda, baking powder, salt.
HOW TO MAKE THIS EASY COCONUT BANANA BREAD:
This delicious coconut chocolate chip banana bread has a long list of ingredients but is really easy to make!
First, in a large bowl mash the bananas. Mix in the coconut oil, sugars and greek yogurt. Then, add the eggs, and the vanilla and coconut extracts.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet batter until just combined. Finally, fold in the shredded coconut and chocolate chips.
Transfer the banana bread batter to a loaf pan lined with parchment paper and bake at 350F for 50 minutes or until a toothpick comes out clean. Let the banana bread cool in the pan for 10 minutes before transferring the loaf to a cooling rack.
A FEW TIPS TO HELP YOU MAKE THIS CHOCOLATE CHIP BANANA BREAD:
- The key in this recipe to obtain a moist banana bread is to make sure you have the right amount of bananas and flour.
- Make sure you measure the bananas when mashed and if you don’t have enough, you can top it up with applesauce. If you have a scale, I would recommend to actually weigh your bananas.
- Similarly, you want to measure the flour properly. First, fluff your flour, spoon it into your measuring cup and level the cup using a knife. But since you can have variations in measuring cup sizes between brands, you will get the most accurate measurement by using a kitchen scale.
- Before adding the dry ingredients, scrape down the sided of the bowl to ensure your batter gets mixed smoothly and evenly.
- To avoid any lumps in your batter and have a soft banana bread, make sure all the ingredients are at room temperature, especially the eggs and greek yogurt, and have the coconut oil melted but cooled.
- I would recommend using plain full fat or 2% fat greek yogurt in this recipe but if all you have on hand is sour cream, that should be a good substitute.
- If you want to make this banana bread really extra, add some shredded coconut on top so it toasts while baking and gives a little extra crunch to the crust.
FOR MORE BANANA RECIPES, CHECK OUT MY:
- Healthy Banana Bread
- Banana Cake with Nutella Frosting
- Banana Oat Breakfast Cookies
- Delicious Banana Recipe Round Up
If you make this coconut chocolate chip banana bread, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Print
Coconut Chocolate Chip Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
Description
This coconut chocolate chip banana bread is moist, coconut-y, chocolatey and simply delicious! If you need a go-to banana bread recipe, this is it!
Ingredients
- 1 1/2 cup (350g) ripe bananas, about 4 bananas
- 1/2 cup (110g) coconut oil, melted and cooled
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) plain greek yogurt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
- 1 1/4 cup (188g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (50g) shredded coconut
- 3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- In a small bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, mash the bananas. Add the coconut oil, sugars and greek yogurt. Once all ingredients are combined, add the eggs one at a time, as well as the vanilla and coconut extracts.
- Mix the dry ingredients into the wet batter, and finally, fold in the shredded coconut and chocolate chips.
- Pour the batter into the loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Let the banana bread cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
If you like toasted coconut, add a bit of the shredded coconut on top of the banana bread before baking.
- Prep Time: 15
- Cook Time: 50
- Category: Bread
Keywords: banana bread, chocolate chip banana bread, chocolate chips, coconut, coconut banana bread, coconut oil, oil, shredded coconut
