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+ servings

Banana, Coconut, Chocolate Chip Bread

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breads and Muffins
Cuisine: American
Servings: 1 loaf
Author: Adapted by Pam - For the Love of Cooking / Original America's Test Kitchen


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


  • 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


  • 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.