This is the best Chocolate Banana Coconut Bread recipe you will find, and it’s ready to bake in 10 minutes. Chocolate chips, banana chunks, and coconut flakes combined in super soft and moist banana bread.
There are just a few things what I’m really obsessed with. Banana bread is definitely one of those things.
I can’t imagine a better breakfast or dessert, either way, than a warm slice of soft and moist banana bread with lots of chocolate chips, fresh and flavorful banana chunks, and coconut taste inside. A bit of butter and honey on top….mmhhh….heavenly.
Sorry, I think my mind was lost for a second because I had a deliciously almost real daydream about banana bread. Let’s get back to the recipe.
This Chocolate Banana Coconut Bread is super easy to make. You don’t even need a mixer. Take a whisk and stir until all ingredients come together in the required order.
The banana taste is very intense because we have two times banana in the banana bread. Mashed bananas and freshly chopped banana chunks.
Trust me on this one. Banana chunks are essential in banana bread. It takes the banana bread to the next level.
Last year, we were in San Francisco, and we had a great banana bundt cake with fresh banana chunks in it, and we immediately fell in love with the very first bite. Since this experience, I’ve never done banana anything without banana chunks in the batter. And I mean banana anything. Banana pancakes, waffles, bread, bundt cake, whatever. Banana chunks need to be in the game.
To get a nice coconut flavor, I didn’t add just coconut flakes but coconut oil as well.
So I can confidentially say that this is the best Chocolate Banana Coconut Bread recipe.
I had to make a second Chocolate Banana Coconut Bread on the same day because Mario is now addicted to it and the bread didn’t live longer than 3 hours! Sorry, honey. I know you always face a hard time with all my baking stuff. This will be a long gym session for you tomorrow.
Get your bananas ready and make this Chocolate Banana Coconut Bread recipe because
- it is prepared in 10 minutes
- you don’t need a mixer to make it
- it’s loaded with chocolate, banana, and coconut taste
- you can have it for breakfast or dessert
- it is out of this world delicious
If you plan to have it for breakfast on a working day, I hope you are going to wear something very comfortable and stretchy. Just saying.
Make this Chocolate Banana Coconut Bread recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This is the best Chocolate Banana Coconut Bread recipe you will find, and it's ready to bake in 10 minutes. Chocolate chips, banana chunks, and coconut flakes combined in super soft and moist banana bread.
- 2 cups flour (240g)
- 2 tsp baking powder
- 1/2 tsp salt
- 3-4 ripe bananas, mashed (14oz / 400g)
- 1/2 cup brown sugar (100g)
- 7 tbsp vegetable oil (105ml)
- 1 tbsp coconut oil (15ml)
- 2 eggs
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 cup chocolate chips (90g)
- 1/2 cup coconut flakes (50g)
- 1 banana, chopped into small chunks
Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper with an overhang on the sides to easily lift the bread out of the pan after baking. Set aside.
Combine flour, baking powder, and salt in a small bowl. Set aside.
In a large mixing bowl stir mashed bananas and sugar just until combined. Slowly mix in vegetable and coconut oil just until combined. Add eggs and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step.
Fold in chocolate chips, coconut flakes, and banana chunks just until combined. Transfer batter to the prepared loaf pan and bake for about 55-60 minutes or until a toothpick in the center comes out clean. Let cool for about 10 minutes then remove from pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.