Banana Bread with Chocolate and Coconut

With a small break in the searing New York heat last week, and a few browning bananas on our counter, I saw the perfect opportunity for some banana bread! It also makes it feel a bit more like fall, which I am so excited for I can't stand it!

This was a great banana bread recipe and I loved the addition of chocolate and coconut! If you enjoy nuts in your bread, you could add toasted almonds and make it a true Almond Joy Banana Bread, but I chose to stick with the chocolate chips and coconut. The original recipe calls for yogurt, but I used sour cream since I already had it in my refrigerator.

Banana Bread with Chocolate Chips and Coconut
Adapted from My Baking Addiction

2 cups unbleached all-purpose flour, plus more for dusting pan
3/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas mashed well (about 1 1/2 C), mashed
1/4 cup sour cream
2 large eggs, beaten lightly
6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
3/4 cup shredded sweetened coconut

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.

Gently stir in the mini chocolate chips and coconut. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tooth-pick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (the bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)