Chocolate Chip Coconut Banana Bread

"I would rather have a slice of this bread than a chocolate chip cookie: it's a lot more filling and much better for you! Makes two loaves, so keep one for fresh eating and stick the other in the freezer."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
24
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ingredients

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directions

  • Stir together flour, baking soda, and salt.
  • Blend oil, applesauce, honey, and vanilla; add eggs and blend well.
  • Add bananas to oil mixture and blend thoroughly.
  • Add dry ingredients to wet, alternating with water and mixing well after each addition.
  • Fold in chocolate chips and coconut.
  • Pour into two greased 5x9 loaf pans and bake at 325 degrees for 60-65 minutes, or until tests done; remove to rack to cool for 20-25 minutes, then remove from pans to finish cooling.

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Reviews

  1. Made these with my 5 year old as per instructions, but used brown sugar instead of honey. We also made these into 24 muffins, instead of bread. Dense and moist. REALLY like the coconut. Gives it a little something extra and some texture. And of course, the chcoloate chips are a hit with the kiddos. Thanks!
     
  2. This is a good, moist recipe. I used the brown sugar instead of honey and made small muffins instead of a loaf. This probably helped with the moistness. In addition, I didn't use the full amount of hot water the recipe calls for as my batter was moist even after adding the dry ingredients. I had a heavy hand when it came to adding the chocolate chips so next time I make these with the amount the recipe calls for or even less. Thanks for the great recipe!
     
  3. Loved it. I added about 1/3 cup vanilla yogurt and it was just the right amount of moist. Its also not too sweet, but the coconut gives it a lot of flavor.
     
  4. This is a really unique bread. It definitely became more moist after the second day. I think I would try maple syrup next time or half honey, half brown sugar to sweeten it as a couple reviewers suggested. I listened to a few reviews that said this was dry so I added a little plain yogurt to the batter for a little extra moisture and it seemed to work out well.
     
  5. I did have my doubts about this. But it was wonderful. Thanks for such an easy, healthy and delicious snack. I used 1/2 honey and 1/2 brown sugar and followed the recipe as is. Lisa
     
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Tweaks

  1. Made these with my 5 year old as per instructions, but used brown sugar instead of honey. We also made these into 24 muffins, instead of bread. Dense and moist. REALLY like the coconut. Gives it a little something extra and some texture. And of course, the chcoloate chips are a hit with the kiddos. Thanks!
     
  2. This is a good, moist recipe. I used the brown sugar instead of honey and made small muffins instead of a loaf. This probably helped with the moistness. In addition, I didn't use the full amount of hot water the recipe calls for as my batter was moist even after adding the dry ingredients. I had a heavy hand when it came to adding the chocolate chips so next time I make these with the amount the recipe calls for or even less. Thanks for the great recipe!
     
  3. This was pretty darn wonderful! I used whole wheat pastry flour and maple syrup instead of the honey (I was out). I took these to work and even the "I don't eat anything with whole wheat flour" people enjoyed it! My husband and kids were thrilled that there was some left! Fluffy and very good quickbread with different textures and flavors. Thanks for another fabulous healthy recipe!
     

RECIPE SUBMITTED BY

My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ! I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
 
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