Coconut Chocolate Chip Banana Bread
- Taste Of Cofrancesco
- Oct 6
- 2 min read
Updated: Oct 7
This is banana bread taken up a notch. Sweet ripe bananas, melty chocolate chips, and coconut folded right into the batter make every slice a little more special. It’s moist, flavorful, and luckily the recipe makes two loaves — one to share (and one to keep for yourself).
Prep Time: | Bake Time: |
15 mins | 1 hr 15 mins |
Total Time: | Serves: |
1 hr 30 mins | 24 |
Ingredients
• 3 1/4 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 4 large eggs, room temp
• 2 cups sugar
• 1 cup vegetable or canola oil
• 1/2 cup crème fraîche or sour cream
• 3 cups mashed ripe bananas, 6–8 bananas
• 2 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup mini chocolate chips
• 1 cup chopped macadamia nuts, optional
Instructions
Preheat the oven to 350 ºF (177 ºC) and prepare the loaf tins by buttering and flouring the bottom and sides. You can use some vegan butter for this if you wish.
Mix together the flour, salt, cinnamon and baking soda and set aside.
Using an electric mixer at high speed and fitted with the balloon whisk attachment, cream together the sugar and eggs until the mixture turns pale, thick, and forms ribbons when you lift the paddle from the bowl.
Turn the mixer down to low speed and slowly add the oil. Then add the bananas, Crème fraîche, and the vanilla. Mix in the dry ingredients in three parts until well combined.
Gently fold in coconut, mini chocolate chips, and macadamia nuts (if using). Tossing them with 1 tbsp flour first helps distribute them evenly.
Divide the batter between the two prepared loaf pans and bake in the oven on the middle rack for at least 1 hour. If the bananas are overripe and wet you may have to cook the loaves for an additional 15-20 minutes. To check if the loaves are done, insert a wooden pick or sharp knife into the center. If it comes out clean, they’re ready. If there’s any residue, continue baking for a few more minutes
Cool the loaves on a rack then turn them out and then flip them over to cool completely. The banana bread can last about 1 week at room temperature and can be frozen for over a month.
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