Happy Saturday! This is most people’s favorite day of the week – it’s solidly the weekend, no work tomorrow, and late Friday’s are okay! It’s my favorite because I get to see both my son and husband all day. Our son is two and he’s started to say that on the weekend mornings: “Dada home ALL DAY. Play ALL DAY”. It’s so sweet, and he obviously loves when both of us are home together too! I know that for some, this is the busiest work day of the week, so I’m sure you’re all looking forward to your day off soon. Before we had our son, I always worked in industries that were the busiest on Saturdays – bakeries, hotels, etc. – so I totally get that!

With that said, whether today is a work day or not, you need to make time for some Coconut Chocolate Chip Banana Bread! Banana bread is already one of my favorite quick breads to make – it’s flavorful, moist, and full of delicious spices – but adding the toasted coconut and chocolate chips took it to the next level. You need this in your life!

You can just do the chocolate chips, just do the coconut, or just do a plain Banana Bread with this recipe. But trust me, you want it all. You need it all. Go make it now 🙂

Coconut Chocolate Chip Banana Bread

Banana bread is already one of my favorite quick breads to make – it’s flavorful, moist, and full of delicious spices – but adding the toasted coconut and chocolate chips took it to the next level. You need this in your life!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Course Breakfast, Dessert, Side Dish

Servings 1 loaf

Ingredients

  

• 4 oz butter soft or melted
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 ripe bananas
• 1/2 cup yogurt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup sweetened coconut flakes toasted.

Instructions

 

• Preheat oven to 350 degrees Prepare bread pan with cooking spray – spray well all over so the bread doesn’t stick.
• Prepare a sheet pan with aluminum foil, and spread the coconut over it. Once oven is heated, toast the coconut in the oven for 5-8 minutes, until just starting to brown. Not all will be brown, you just want it lightly toasted. Let cool slightly.
• Using a large bowl, mix the butter and sugar together.
• Add eggs, and mix in completely.
• Add flour, cinnamon, cardamom, baking soda, and salt to the mixture. Mix until combined.
• In a small bowl, mash bananas, yogurt, and vanilla and stir until combined.
• Add banana mixture to the rest of the mix in the large bowl, and mix.
• Add chocolate chips and toasted coconut to the bowl, and carefully mix or fold in. To fold in, use a rubber spatula, and do a folding motion to lightly mix in the last ingredients.
• Add batter to the prepared bread pan, and carefully place it in the oven.
• Bake for 50 minutes, or until a toothpick comes out clean.
• Let cool and enjoy!

Notes

SERVING: Serve on it’s own, or on the side of a dish. It’s a delicious treat for breakfast, dessert, or anywhere in between!

STORAGE: Store securely sealed plastic bag. Enjoy within 2-3 days for the freshest taste and texture.

If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast