Who doesn’t love chocolate chip banana bread?!  This super easy bread is moist and full of great flavor and texture from, chocolate chips, white chocolate chips, and shredded coconut.  This banana bread is great served at brunch or breakfast, as a snack, or topped with vanilla ice cream for dessert!

Sliced chocolate chip banana bread on parchment paper.

Chocolate chip banana bread is something I make for our family very often.  

It’s a great way to use up old bananas and it serves as an easy grab-and-go breakfast, or a snack for the kids when they get home from school.

I’ve been making this particular banana bread recipe for years and have tweaked and tested it time and time again before finally arriving at this version that I’m happy to share with you today!

This recipe includes a few different add-ins like white chocolate chips and shredded coconut but would also be great with chopped walnuts or even granola.

Ingredients shown: flour, butter, bananas, egg, coconut, white chocolate chips, sugar, vanilla, chocolate chops, and sugar.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 350f and grease the sides of a loaf pan with oil, butter, or cooking spray.  You can also line the pan with parchment paper as we’ve done in the pics below.  Melt 1/3 cup of butter in a microwave or in a saucepan and allow to cool for a few minutes. In a large bowl, mash 4 very ripe bananas with a fork or potato masher.
Chocolate chip banana bread recipe process shot collage group number one.
  1. Add the cooled melted butter, 1/2 teaspoon of baking soda, a pinch of salt, and a 1/2 cup of sugar and stir to combine.  Add 1 beaten egg and 2 teaspoons of vanilla extract and stir once more.
  2. Add 1 1/2 cups of all-purpose flour and gently mix until just combined taking care to not overmix.
Recipe process shot collage group number two.
  1. With a spatula, gently fold in 1/3 cup chocolate chips, 1/3 cup white chocolate chips, and 1/3 cup shredded coconut.  Fold until the ingredients are evenly distributed but don’t over-mix.
  2. Pour the banana bread batter into the prepared pan and give it a shake to evenly distribute the batter.  If you wish to add additional chips as a topping, you can do so at this time.
Recipe process shot collage group number three.
  1. Bake the banana bread in the oven for approximately 55 minutes.  Note: Begin checking the bread at the 45-50 minute mark as some ovens need less time and some may need more.  The bread is done once a toothpick inserted into the middle comes out clean.  Allow the banana bread to cool completely before slicing.  Enjoy!
Chocolate chip banana bread wrapped in parchment paper.

Top tips

  • The butter.  The first thing I do when making banana bread is to melt the butter.  I start with this step so the butter has a little time to cool down before being mixed with the eggs.  I do the same for my other quick breads, like pumpkin bread.
  • Prep the pan.  Parchment paper makes for super easy removal from the loaf pan.  If you don’t have parchment paper, simply prepare the pan with the fat of your choice (cooking spray, butter, coconut oil, etc.) to prevent the banana bread from sticking.
  • Don’t overmix.  When making quickbreads or muffins, it’s important to not overmix the batter as the end result will be overly dense and tough.  
  • Baking time.  Everyone’s oven is different.  I find that the sweet spot in my oven for banana bread is about 55 minutes but I usually start checking it at the 50-minute mark.  You’ll know your bread is done when you can insert a toothpick into the bread and it comes out clean.
  • The toppings.  I love how pretty the top of the bread looks when I use a variety of chip shapes and sizes.  For these pictures, I topped the banana bread with mini chips, standard chips, and chocolate chunks.  Feel free to top how you’d like.  And if you prefer no topping, that will look great too!
Sliced chocolate chip banana bread on small wood serving board.

More baked goods you’ll love

Here are a few more of our favorite baked goodies!

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Chocolate Chip Banana Bread

5 from 7 votes
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Servings: 10 slices
Chocolate chip banana bread with shredded coconut, chocolate, and white chocolate chips is a moist and delicious quick bread that's full of great flavor and textures!

Ingredients 

  • 4 medium (400g) very ripe bananas mashed
  • 1/3 cup (75g) unsalted butter melted
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup (100g) sugar
  • 1 large egg beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (204g) all-purpose flour
  • 1/3 cup (53g) chocolate chips optional, plus more for topping
  • 1/3 cup (53g) white chocolate chips optional, plus more for topping
  • 1/3 cup (35g) shredded coconut optional, plus more for topping

Instructions 

  • Preheat the oven to 350f and grease the sides of a loaf pan with oil, butter, or cooking spray. You can also use parchment paper to prevent sticking.
  • In a large bowl, mash the bananas with a fork or a potato masher.
  • Add the melted butter, baking soda, salt, and sugar and stir to combine. Add the beaten egg and vanilla extract and stir once more.
  • Add the flour and using a spoon, mix until just combined taking care to not over mix.
  • Fold in the chocolate chips, white chocolate chips, and shredded coconut until just combined.
  • Pour the mixture into the prepared loaf pan. If adding additional chips to the top, scatter them on top before placing into the oven.
  • Bake for approximately 55 minutes or until an inserted toothpick comes out clean.
  • Remove from the oven and allow the banana bread to cool before slicing. Enjoy!

Notes

  • Be careful to not overmix after adding the flour. 
  • Leftovers can be saved for up to 3 days.
  • The chocolate chips, white chocolate chips, and coconut are optional and can be swapped with other add-ins such as chopped walnuts.

Nutrition

Calories: 280kcal | Carbohydrates: 42.3g | Protein: 4g | Fat: 11.1g | Saturated Fat: 7.2g | Cholesterol: 35mg | Sodium: 139mg | Potassium: 249mg | Fiber: 2.4g | Sugar: 21.9g | Calcium: 31mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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12 Comments

  1. 5 stars
    This is a wonderful recipe! I thought I had a good banana bread recipe but this is much better. Very easy, turns out moist & full of banana flavor.

  2. 5 stars
    do i use sweetened or unsweetened coconut. Love all you recipes. I live in Montreal Thanks, Giddy

    1. Hi Giddy, we used Baker’s sweetened coconut for this recipe but I have tested it with unsweetened and it’s still good, just less sweet. Hope you enjoy and so happy you’re enjoying the recipes!