This Coconut Chocolate Chip Skillet Banana Bread paired with a tall glass of milk is what breakfast dreams are made of.
It’s time to pour a cold glass of milk and enjoy a generous slice of warm, coconut-studded banana bread. This skillet version turns ordinary banana bread into a shareable, rustic breakfast or brunch centerpiece that’s quick to make and full of flavor.
I hope everyone enjoyed the recent holiday and had time to relax with family and friends. After a long weekend, a special Monday morning treat felt right — something comforting and a little indulgent to ease back into the week. The combination of ripe bananas, semisweet chocolate chips, and coconut is the perfect way to do that.
Banana bread is a staple in my kitchen whenever there are overripe bananas waiting on the counter. While the classic loaf is always welcome, this skillet version adds a cozy, bakery-style touch. The texture is tender, the edges get slightly crisp in the skillet, and the toasted coconut on top gives a pleasant crunch. Chocolate and coconut are a timeless duo, and the toasted chips on top make this bread feel extra special.
Prep time for this recipe is short — about 15 minutes — and the bake time is roughly 30 minutes, so you can have freshly baked banana bread on the table in under an hour. Use ripe, spotty bananas for the best natural sweetness and banana flavor. Serve warm, cut into wedges, or enjoy cooled with a smear of butter or a dollop of yogurt.
A Few Cook’s Notes for Coconut Chocolate Chip Skillet Banana Bread
To deepen the coconut flavor and texture I use two kinds of coconut. Unsweetened shredded coconut is folded into the batter, giving the interior subtle coconut pieces and flavor. I top the loaf with toasted coconut chips for crunch and a toasty, slightly caramelized note.
Choose three large, overripe bananas for this recipe — the softer and more spotted they are, the better. Overripe bananas provide natural sweetness and moisture, which helps keep the bread tender.
A 10-inch cast iron skillet works perfectly for this recipe and creates a slightly crisp edge. If you don’t have a skillet, a 9×5-inch loaf pan or a 10-inch circular baking dish are fine substitutes. Adjust baking time slightly if using a loaf pan: it may need a few extra minutes.
For best results, measure the flour properly by spooning it into the measuring cup and leveling it off. Fold the dry ingredients into the wet just until combined to avoid overmixing, which can make quick breads dense.
More Delicious Breakfast Bread Recipes to Enjoy
Cinnamon Streusel Quick Bread
Chocolate Chip Zucchini Bread
Coconut Chocolate Chip Skillet Banana Bread
Ingredients
- 1 2/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 3 large, overripe bananas
- 1/2 cup (one stick) butter, melted
- 2/3 cup granulated sugar
- 1 large egg, room temperature, lightly beaten
- 1 tsp. vanilla extract
- 1/3 cup unsweetened coconut
- 1 cup semisweet chocolate chips, divided
- 1/2 cup toasted coconut chips
Instructions
- Preheat the oven to 350°F (175°C) and place the rack in the middle position.
- Generously spray a 10-inch cast iron skillet with non-stick cooking spray. If using a loaf pan or circular baking dish, prepare it similarly.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and baking soda. Set this dry mixture aside.
- In a large bowl, mash the overripe bananas with a fork. Stir in the melted butter until combined. Add the granulated sugar, lightly beaten egg, and vanilla extract, mixing with a spatula until smooth.
- Add the flour mixture to the banana mixture and stir just until combined. Fold in the unsweetened coconut and 1/2 cup of the semisweet chocolate chips.
- Pour the batter into the prepared skillet and smooth the top with an offset spatula. Sprinkle the remaining 1/2 cup of chocolate chips and the toasted coconut chips evenly over the batter.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow the bread to cool until just warm. Cut into wedges and serve warm.
Tips: For deeper flavor, use brown butter in place of melted butter. If you prefer a sweeter coconut flavor, swap the unsweetened coconut for sweetened shredded coconut, but reduce the sugar slightly. Store leftovers wrapped tightly at room temperature for one day or refrigerate up to three days; reheat gently before serving. This skillet bread also freezes well—wrap slices individually and thaw at room temperature or warm briefly in a low oven.
Enjoy this easy, crowd-pleasing Coconut Chocolate Chip Skillet Banana Bread for breakfast, brunch, or dessert. The combination of banana, chocolate, and toasted coconut makes every bite irresistible.