Chocolate Chip Coconut Banana Bread
Prep time
Cook time
Total time
Recipe type: Baking
  • 1¼ Cup sugar
  • ½ Cup (1 stick) margarine, softened (Jane note: I use butter)
  • 2 eggs
  • 1½ Cup mashed ripe bananas (Jane note: about 4 medium-sized bananas)
  • ½ Cup buttermilk (Jane note: if you don't have buttermilk on hand, put about a 1 tsp of lemon juice or vinegar into your ½ cup, then fill the rest with milk and let sit for 5 minutes)
  • 1 tsp. vanilla
  • 2½ Cup flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1 Cup mini chocolate chips
  • ¾ Cup shredded coconut (original recipe calls for 1 C chopped pecans or walnuts instead of the coconut)
  1. Preheat oven to 350, grease bottom only of 2 loaf pans.
  2. Mix sugar with margarine/butter. (Jane note: I use my beloved pastry blender to do the mixing until the point when I add the dry ingredients.) Stir in eggs. Add bananas, buttermilk and vanilla.
  3. Stir in flour, baking powder, salt, soda until just moistened - do not overstir!
  4. Fold in walnuts and chocolate chips.
  5. Bake 1 hour 15 minutes, until top and edges are browned and the center looks cooked (Jane note: I have dark, non-stick bread pans and my bread is done at ~45 minutes). Cool 5 minutes in pan and then on wire rack.
Jane Note: I couldn't find my second loaf pan last week, so I did one loaf and the rest as muffins. The muffins came out great and cooked in about half the time as the loaf. Half of the batter yielded 11 muffins, so a full batch would be about 22 muffins. That all said, I do think I like the loaf form better.
Recipe by This Week for Dinner at