Banana, Coconut, Chocolate Chip Bread

 A deliciously sweet and moist quick bread loaded with banana flavor and made extra special with toasted coconut and chocolate chips.

We had three ripe bananas on the counter that nobody seemed to want to eat so I decided to make a batch of banana bread with them. I used America’s Test Kitchen recipe for this bread but adapted it to add toasted coconut and some chocolate chips. The bread smelled so amazing while it baked that it drew my daughter out of her bedroom to see what I was baking. I really loved the combination of banana, coconut, and dark chocolate and so did the rest of my family.

How to Make Banana, Coconut, Chocolate Chip Bread

Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9×5 loaf pan with cooking spray.

Spread the coconut on a baking sheet and place in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes. Remove from the oven and set aside.

In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined.

Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined.

Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Pour the batter into the loaf pan and top with remaining chocolate chips.

Bake for 45-55 minutes, or until a tester inserted in the center, comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Banana, Coconut, Chocolate Chip Bread

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 1 loaf

Author: Adapted by Pam - For the Love of Cooking / Original America's Test Kitchen

Equipment

• Baking Sheet
• Loaf Pan (9 inches long, 5 inches wide, 3 inches deep)

Ingredients

• ½ cup coconut, shredded
• 2 cups flour
• ½ cup + 2 tbsp white sugar
• ¾ tsp baking soda
• ½ tsp salt
• 3 very ripe bananas, mashed very well
• ¼ cup sour cream **Or plain yogurt
• 2 large eggs, well beaten
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, divided

Instructions

• Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x5 loaf pan with cooking spray.
• Spread the coconut on a baking sheet and place in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes. Remove from the oven and set aside. 
• In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined. 
• Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined. 
• Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Pour the batter into the loaf pan and top with remaining chocolate chips.
• Bake for 45-55 minutes, or until a tester inserted in the center, comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature. 

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