This Chocolate Chip Coconut Banana Bread recipe is a delicious variation on the classic simple banana bread. We love the little pockets of chocolate, and the shreds of slight sweetness from the coconut.
Preheat oven to 350°F. Lightly grease a 9 inch loaf pan (or mini loaf pans) and set aside.
Sift flour, baking soda, salt, and cinnamon together, into a mixing bowl and set aside.
In a large mixing bowl, melt butter. Add bananas and mash with a fork.
Add sugar and vanilla to banana mixture and stir together until completely combined.
Add eggs and continue to mix together.
Stir dry mixture into wet mixture until well combined and fold in chocolate chips and coconut.
Pour batter into prepared loaf pan (or pans) and bake for about 45 minutes for the mini loaves, about 1 hour 20 minutes for full size loaf or until a toothpick comes out clean when inserted into the center of bread.
Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.
*To Freeze: Wrap cooled loaf or tightly with plastic wrap, followed by foil and place in freezer for up to 2 1/2 months for maximum freshness. If making mini loaves, make sure to individually wrap each loaf before freezing.