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banana bread loaf on a wooden board with some slices cut

Fluffy Banana Bread with Coconut and Chocolate Chips

This recipe yields a reliably moist banana bread that you can easily dress up or down by adding ground spices and an array of delicious extras.
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Prep Time 10 minutes
Cook Time 50 minutes

Equipment

  • 1 Hand Mixer
  • 1 Large Mixing Bowl
  • 1 23x13x6cm baking dish

Ingredients
  

For the batter:

  • 2+1 very ripe bananas
  • 265 g flour
  • 85 g salted spreadable butter plus extra for greasing
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking soda

For the extras:

  • 1 tbsp shaved coconut
  • 1-2 tbsp dark chocolate chips
  • 1 tsp ground ginger see notes

Instructions
 

  • Melt the butter (I do it in a microwave).
  • In a large mixing bowl, beat two ripe bananas with a hand mixer until fairly smooth. Add the butter, one egg, the flour, vanilla extract, ground ginger and baking soda and beat until smooth.
  • Stir in chocolate chips and shaved coconut.
  • Roughly chop the remaining banana, add to the batter and mix everything together once again.
  • Grease the bottom and sides of the baking dish with extra butter and pour in the batter.
  • Bake in the preheated oven at 190C on the middle rack for 45-50 minutes or until a wooden toothpick comes out dry.
  • Remove from the oven, cover with foil and let cool.

Notes

  • You can swap ginger for ground cinnamon and/or cardamom, or opt for any other flavourings from this post or beyond!
  • As a rule of thumb, I use 50:50 ratio of bananas to flour, so you may need to adjust the quantities of the flour based on the weight of the bananas. Only count the weight of the bananas that go into the batter, i.e. excluding the one that is chopped and added in the end.