Chocolate Chip Coconut Banana Bread Recipes

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.
• Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.
• In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
• Add dry ingredient mixture all at once and stir until just combined.
• Gently stir in the chocolate chips. Pour batter in the greased pan.
• Bake for 1 hour or until toothpick inserted in the middle comes out clean.
• Let stand to cool slightly (about 10 minutes), and then remove from pan.

CHOCOLATE CHIP COCONUT BANANA BREAD

Steps:

• Stir together flour, baking soda, and salt.
• Blend oil, applesauce, honey, and vanilla; add eggs and blend well.
• Add bananas to oil mixture and blend thoroughly.
• Add dry ingredients to wet, alternating with water and mixing well after each addition.
• Fold in chocolate chips and coconut.
• Pour into two greased 5x9 loaf pans and bake at 325 degrees for 60-65 minutes, or until tests done; remove to rack to cool for 20-25 minutes, then remove from pans to finish cooling.

CHOCOLATE COCONUT BANANA BREAD

Steps:

• Arrange an oven rack in the center position of the oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with softened butter, or generously coat with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Mix in the brown sugar and beat for 1 minute. Stir in the eggs, mashed banana, and vanilla until well blended (it's okay if it looks a little curdled at this point). Stir in the flour mixture until just combined. Fold in the chocolate chips and the shredded coconut.
• Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and/or coconut, if using, and lightly press into the surface (if stray pieces of coconut are sticking up, they will burn). Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean (unless you stick it in a chocolate chip!).
• Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling. Serve warm or at room temperature. Once completely cool, tightly wrap or cover any leftover banana bread and store it on the counter for up to a couple of days (and in the refrigerator after that).

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray two 8.5-inch loaf pans with cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar until light and fluffy. Add the bananas and beaten eggs and mix until well incorporated. Add the vanilla.
• Add the flour mixture to the wet ingredients and mix to combine. Remove the bowl from the stand mixer and, using a spatula, fold in the coconut and chocolate chips.
• Pour the batter evenly into your two prepared loaf pans, then place in the preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean (a little bit of melted chocolate is okay.)
• Let loaves cool, in pans, on a wire rack for 15 minutes, then turn out of pans to cool completely.

CINNAMON-COCONUT-CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
• Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
• Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
• Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.