Coconut Chocolate Chip Banana Bread
Chocolate chip banana bread with shredded coconut. This banana bread is made with coconut oil, mostly whole wheat flour, and greek yogurt. 4 whole bananas are jam-packed into this bread with loads of chocolate chips!
Servings: 1 9x5 loaf
Ingredients
- 1 1/4 cup whole wheat flour or white whole wheat
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 2 large eggs room temperature
- 1/2 cup light brown sugar packed
- 1 container 5.3 oz greek yogurt
- 1/2 cup coconut oil vegetable or canola is fine too
- 4 very ripe bananas mashed
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips or semi-sweet for more sweetness
- 1/2 cup unsweetened shredded coconut
Instructions
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray, set aside.
- In a small bowl, whisk together the whole wheat flour, all purpose flour, baking soda, salt, and cinnamon, set aside. In a medium bowl, combine the eggs and brown sugar. Whisk until combined. Add the greek yogurt and coconut oil, continue to whisk until completely mixed. Add the bananas and the vanilla extract and fold.
- Add the dry ingredients to the wet ingredients and just fold until combined. Do not overmix. Fold in the chocolate chips and the coconut flakes. Transfer the batter to the loaf pan and bake for 50-60 minutes or until a tooth pick inserted in the center comes out mostly clean with just a few crumbs. Let the banana bread cool in the loaf pan for at least 30 minutes before transferring to a wire cooking rack.
