Best 6 Cinnamon Coconut Chocolate Chip Banana Bread Recipes

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.
• Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.
• In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
• Add dry ingredient mixture all at once and stir until just combined.
• Gently stir in the chocolate chips. Pour batter in the greased pan.
• Bake for 1 hour or until toothpick inserted in the middle comes out clean.
• Let stand to cool slightly (about 10 minutes), and then remove from pan.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• 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.

CINNAMON AND CHOCOLATE BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
• For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
• Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray two 8.5-inch loaf pans with cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar until light and fluffy. Add the bananas and beaten eggs and mix until well incorporated. Add the vanilla.
• Add the flour mixture to the wet ingredients and mix to combine. Remove the bowl from the stand mixer and, using a spatula, fold in the coconut and chocolate chips.
• Pour the batter evenly into your two prepared loaf pans, then place in the preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean (a little bit of melted chocolate is okay.)
• Let loaves cool, in pans, on a wire rack for 15 minutes, then turn out of pans to cool completely.

CINNAMON CHOCOLATE CHIP BANANA BREAD

Steps:

• Peel the bananas, cutting out any of the bruised or brown spots on the banana themselves. Place them in a large bowl. Take a potato masher and mash the bananas until very well mushed. Take both sugars and add to the bowl. Stir the mixture to coat the mushed bananas really well with the sugar. Place in the refrigerator for 20 minutes.
• Preheat the oven to 350°F Add the applesauce and eggs to the banana sugar mixture and beat well. Add the remaining ingredients and mix well. I use an 8x8 glass dish for this recipe your welcome to use the traditional 9x5 loaf pan. Grease the pan or dish you decide to use with Olive Oil spray.
• Pour in the mixture and bake for about 35-40 mins and check with a toothpick to see if it is ready. If it is not due to different ovens, place back in the oven for 5 minute increments until done. Cool it for about 15 minutes and its ready to enjoy!