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–+ servings
Banana, Coconut, Chocolate Chip Bread
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Banana, Coconut, Chocolate Chip Bread

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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)
  • Wire Cooling Rack

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 it in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes.
  • Remove the backing sheet from the oven and set it 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 the 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 cooling rack.
  • Slice and serve warm or at room temperature.