Coconut Banana Bread with Chocolate Chips: Bulk Baking

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If you follow along at LifeasMOM, you know that I’ve been freezer cooking at my house. Over the course of several days I put together bulk batches of cookies, breads, crackers, and granola bars so that our family would have lots of good snacking in the weeks to come.

One new experiment was this Coconut Banana Bread with Chocolate Chips. I like to have several different banana bread recipes in rotation. That way things are never boring. At least not where banana bread is concerned.

This recipe has less sugar than most banana breads, but the chocolate compensates for that. The coconut flavor is delicate. Feel free to substitute milk for the coconut milk if you’d rather.

Toggle the servings in the recipe to make more than one loaf. I like to bake many at one time so I can freeze the extras!

loaf of chocolate chip banana bread

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Jessica Fisher Chocolate Chip Coconut Banana Bread
Coconut Banana Bread with Chocolate Chips
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This whole grain banana bread is scented with coconut and dotted with chocolate chips. It's a fantastic snack, dessert, or sweet breakfast treat.
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chocolate chip banana bread
Servings: 1 loaf
Calories: 3141 kcal
Author: Jessica Fisher
  • 2 bananas mashed
  • 1/2 cups sugar
  • 1/2 cups oil
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  1. Preheat the oven to 350°. Grease a bread loaf pan or line it with parchment paper.
  2. In a large bowl, combine the bananas, sugar, oil, eggs, coconut milk, and vanilla extract. Blend well.
  3. Add the flour, baking soda, salt, and chocolate chips. Fold to mix.
  4. Pour the batter into the pan and bake 45 minutes to 1 hour until tester comes out clean.
Recipe Notes

Note: if you cannot find whole wheat pastry flour, you can substitute unbleached, all-purpose flour.

Nutritional values are approximate and based on the entire loaf of banana bread. To make many loaves, toggle the number of loaves to give you correct recipe proportions.

Store baked goods in an airtight container for up to 4 days. For longer storage, place in the freezer.

Nutrition Facts
Coconut Banana Bread with Chocolate Chips
Amount Per Serving
Calories 3141 Calories from Fat 1476
% Daily Value*
Fat 164g252%
Saturated Fat 40g250%
Cholesterol 341mg114%
Sodium 2462mg107%
Potassium 2003mg57%
Carbohydrates 391g130%
Fiber 34g142%
Sugar 187g208%
Protein 51g102%
Vitamin A 828IU17%
Vitamin C 21mg25%
Calcium 261mg26%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Thank you so much for posting the bulk version! I don’t have to do the math, always a plus! I happen to have frozen bananas defrosting in the fridge because I wanted to make something with them today, as part of my September Challenge.

    I don’t have a tried and true banana bread recipe yet, but I did try the banana muffins from Kitchen Stewardship’s Snack E-Book. I liked them because they were less sweet than the other ones I’ve tried. (I’m not an affiliate.)

  2. Chris says

    I make banana butterscotch bread–you could use the same basic recipe actually, but just substitute butterscotch chips and use regular milk in place of coconut. Mine doesn’t use whole wheat flour, and I think it has more sugar. I think I’ll try subbing your healthier version. People go nuts over it though…I get requests every Christmas! Recently I also got some cinnamon chips–they are awesome in the Butterhorn recipe! Thanks for giving us ideas that we can springboard from for variety!

  3. Oooh, I bet coconut oil in this would be great! Although I’m not sure I could part with two cups of the precious stuff at once…*lol* This bread sounds awesome.

  4. this looks great! i usually do just use my grandmother’s banana bread recipe but i might have to make an exception because i love coconut!

  5. Karen says

    Perfect timing for me! I have leftover coconut milk in the fridge and quite a few bananas on the counter. I think I’ll see how much coconut milk is left and proceed from there with however large a batch I can make.

    Thanks for sharing the recipe. Sounds like a nice variation on what I usually make.

  6. leah ramirez says

    I use the same basic recipe over and over…it was my great grandmas recipe. I know the name is “bread” but who are we kidding?? its “banana CAKE” I have mad eit so often I know it by heart. I use a bundt pan to bake. Its more even in the middle and pretty too!

    5 large bananas
    1/2 stick of soft butter
    1 c wh sugar
    1 c brown sugar
    2 eggs
    1tsp baking soda
    1 tsp salt
    1/2 tsp cinnimon
    1 tsp vanilla
    2 1/2 ish cups of flour. (you want a wet batter)

    dump it alll together and 350* oven for about 45 ish minutes and there you go banana cake.. er BREAD! I of course have added anything from granola to chocolate, butterschotch, peanut butter etc to the mix and it all goes well. rasins or any dried fruit is nice at chrismas. this also makes great muffins and great presents! This is what ALL my friends ask for at chirstmas.

    • Erika says

      @leah ramirez,
      I made this the other day and it was awesome and easy for this “non baker”. Thanks for sharing!

      • @Erika,

        I would say that this recioe is mistake proof!! However I have been proven wrong by my babysitters! They tried the recipe as I had written it down in the morning ( very quickly on the back of a envelope!!) They mixed everything together and put it tin the oven. About 30 minutes into the cooking they heard a LOUD goosh! They opened the ovena dn the batter had blasted ALL over the inside of the oven and had concreted itself into the bundt pan. It took a week of soaking and scrubbing each night to clean it off!! I still have no idea what I wrote down (cant find the envelope) but it sounded like a awesome science project if we could ever figure it out!!

        • Erika says

          @Leah Ramirez,
          Yikes!!! I made your recipe in a bundt pan earlier in the week, and then used it for muffins and mini muffins yesterday. Turned out great both times, and I imagine it would freeze well too.

  7. I generally end up having my bananas eaten so fast, I sadly never get to make banana bread, unless I buy them so overripe no one will eat them. They barely make it into the house! But I did have some frozen ones last fall and I made a coconut banana bread that was amazing as well as one with dried apricots in it. They were both really good! i usually just stick to plain banana bread made with whole wheat flour, applesauce instead of fat in it and it gets eaten really quickly too.

  8. Mary says

    My family doesn’t like to eat bananas so I just buy them when they’re over ripe or let them ripen on the counter! If I don’t have time or enough bananas to make bread I peel them, tray freeze them and then bag them. That way I can pull out as many or as few as I need and they’re not all frozen together.

  9. Mary Lou says

    I made this with regular milk instead of coconut, but it’s already my favorite banana bread recipe. Unlike some others, it works great at my 6,700 ft. elevation. No collapsing. Thanks for that!

  10. Jessica says

    Yeah! So glad it’s working for you!

  11. Kris says

    Lesson learned…when you cook/bake with the kids make sure you get all your ingredients out first! Made this – single loaf – with my 7 year old tonight and forgot the baking soda. But, he is still eating it so I might be saved. He loves banana bread baking soda or not I guess!

    • Jessica says

      @Kris, well, I guess that worked! LOL. Good kid.

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