Banana bread is classic! I’ve developed a recipe that has some density, and is packed with banana flavor. The chocolate chips make it kid-friendly (or adult friendly TBH), and the coconut gives it a different texture you never knew you needed! Be sure to use overly ripe bananas. The more brown spots, the better! Here’s what you’ll need:
1 cup of butter (softened at room temperature)
1/2 cup of granulated sugar
3 ripe bananas (mashed with a fork)
2 eggs (room temperature)
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup of semisweet chocolate chips
1/3 cup unsweetened shredded coconut
Preheat oven to 325 degrees
First, sift your flour, baking soda, baking powder, and salt and set aside. In the bowl of a standing mixer, beat your butter and sugar together until it becomes fluffy and pale, about 2-3 minutes. You can also do this with a hand mixer as well. On meduim-low speed, add in your bananas. Now at this point, the mixture will look curdled and separated but don’t worry, it comes together when you add the flour. Next add in your eggs, one at a time until combined. Lastly add your vanilla. Add your dry ingredients to the mixer on low speed and turn the mixer off as soon as the flour combines in the batter. Add in the chocolate chips and coconut, folding in the ingredients with a spatula.
Add your batter to a buttered loaf pan and add 2 tablespoons of butter to the top of the mixture. This will give a beautiful top when baking is finished. Bake for 50-60 minutes or until a knife in the middle comes out clean.
Here are some photos for reference: