Vegan Chocolate Coconut Banana Bread - The soft and tender banana bread you know and love, but loaded with toasty coconut and chocolate chips. Such a good combo!
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One of the single greatest things about overripe bananas, in my opinion, is BANANA BREAD in all its varieties. Everyone loves a basic banana bread, but this Vegan Chocolate Coconut Banana Bread is extra special for those times when you want your banana bread to be a little extra!
With just the right balance of softness, fluff, and density, a crumb flecked with melty chocolate chips and coconut and a crusty, golden, toasted coconut-encrusted top, it's sweet and packed with flavour and texture. The coconut works so well with the banana and chocolate!
Love banana bread? Be sure to give my other popular vegan banana bread recipes a try:
- Spelt Banana Bread
- Tahini Banana Bread
- Vegan Chocolate Banana Bread
- Vegan Chocolate Nut Banana Bread
Mel x
Recipe
Vegan Chocolate Coconut Banana Bread
Author:Ingredients
- 3 medium 7 to 8 inch long bananas (weighing approx 375 grams or 13 oz in total when peeled)
- ½ cup (120 ml) dairy-free milk , unsweetened & unflavoured
- ⅓ cup liquid oil or melted coconut oil
- ½ cup (100 grams) sugar coconut, white, cane, or brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 cups (250 grams) all-purpose flour , plain flour in the UK (For GF use gluten-free baking flour containing xanathan gum)
- 2½ teaspoons baking powder
- 1 cup (170 grams) chocolate chips , divided
- 1 cup (85 grams) unsweetened shredded coconut , divided
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F and grease a 9 x 5-inch loaf pan. Line the pan with a strip of parchment paper along the bottom, making sure it comes up over the ends so you can use it as a handle to lift the loaf out once cooked.
- Peel the bananas, put them into a large mixing bowl and mash them well with a fork until they are a smooth puree.
- To the bananas, add the milk, oil, sugar, vanilla, and salt. Mix really well to combine.
- Add the flour, sprinkle the baking powder all over the surface, then gently fold the mixture together to form a thick batter. Don't overmix. Stop when it is just combined and you can't see any dry flour. Make sure to scrape right into the bottom to get any dry flour. It likes to hide out there.
- Add most of the coconut, reserving about 2 tablespoons for decorating the top, and about ¾ of the chocolate chips. Gently fold them through the batter.
- Spoon the batter into your prepared pan. Lightly level the top, then sprinkle over the remaining chocolate chips and the coconut.
- Place in the preheated oven. Bake for 55 to 60 minutes until a skewer, fine knife, or toothpick inserted into the centre comes out almost clean except for maybe a little melted chocolate. If your cake pan is dark your bread will probably be ready a few minutes earlier, so start checking from about 50 minutes.
- Place the pan on a wire rack and leave it to rest for 5 to 10 minutes, then lift the bread out of the pan using the parchment paper as handles. Gently tilt it to the side to peel away the strip of paper, and leave it on the rack until completely cooled.
NOTES
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