Get ready to transform your ordinary banana bread into an extraordinary culinary experience that will make your taste buds dance with delight! This isn't just another banana bread recipe - it's a luxurious journey of rich flavors and irresistible textures that combines the sweet comfort of ripe bananas, the tropical hint of coconut, and the indulgent charm of chocolate chips. Whether you're a baking novice or a seasoned home chef, this recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until they are completely smooth and no large chunks remain.
- Pour the melted butter over the mashed bananas and mix thoroughly to combine.
- Add granulated sugar and brown sugar to the banana mixture, stirring until well incorporated.
- Mix in the beaten egg and vanilla extract, ensuring all ingredients are evenly blended.
- Sprinkle baking soda and salt over the wet ingredients, stirring to distribute evenly.
- Gradually fold in the all-purpose flour, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the shredded coconut and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the banana bread to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips
- Choose Overripe Bananas: The riper and darker the bananas, the sweeter and more flavorful your bread will be.
- Don't Overmix: When adding flour, mix just until combined to ensure a tender, soft crumb.
- Check Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay - they'll ensure your bread stays moist.
- Cool Completely: Resist the temptation to slice immediately. Letting the bread cool helps it set and makes cleaner slices.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Optional Enhancements: Toast the coconut beforehand for a deeper, nuttier flavor, or add a sprinkle of sea salt on top for a gourmet touch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 35mg
