Coconut Chocolate Chip Skillet Banana Bread

This Coconut Chocolate Chip Skillet Banana Bread and a tall glass of milk is what breakfast dreams are made of!

It’s time to grab yourself a nice cold glass of milk and belly up to the breakfast bar my friends!

How was everyone’s 4th of July?! Hoping you all had a relaxing extra loooooong weekend filled with family, friends and lots of fun! It was gorgeous at the beach. A bit steamy, but a quick little dip in the ocean was just the ticket!

I figured something a little extra special was needed this Monday morning to help us all get back into work mode for the week. And this Coconut Chocolate Chip Skillet Banana Bread is the perfect solution!

Banana bread is a regular at our house when I’ve got extra over-ripe bananas sitting on the kitchen counter. And not that banana bread could ever be boring, but sometimes I like to jazz it up just a bit.

I decided today’s jazzed up version wouldn’t be the usual old loaf, but skillet style instead. And since it’s a Monday, AND a Monday after a long extended holiday weekend, chocolate would absolutely need to be added. AND since we’re going with chocolate, why not add some coconut, since you can never go wrong with the chocolate coconut combo.

The prep for this bread is super quick, at just 15 minutes. And it only takes 30 minutes to bake. So set aside some of those brown bananas, grab yourself a glass of milk and treat yourself! Enjoy!

More Delicious Breakfast Bread Recipes to Enjoy

Cinnamon Streusel Quick Bread

Chocolate Chip Zucchini Bread

Coconut Chocolate Chip Skillet Banana Bread

Servings: 8

Print Recipe Pin Recipe

This Coconut Chocolate Chip Skillet Banana Bread and a tall glass of milk is what breakfast dreams are made of!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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• 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 oven to 350 degrees. Place rack in middle of oven.
• Spray a 10-inch skillet generously with non-stick cooking spray.
• In a medium bowl, whisk together flour, cinnamon and baking soda. Set aside.
• In a large bowl, mash bananas with a fork. Add the melted butter. Add the sugar, egg and vanilla and stir with a rubber spatula until well blended.
• Stir in the flour mixture and mix until just combined. Fold in the unsweetened coconut and 1/2 cup of the chocolate chips. Pour batter into prepared pan, smoothing the top with an offset spatula. Sprinkle with extra 1/2 cup chocolate chips and the 1/2 cup toasted coconut chips.
• Bake for 30 minutes, or until a tester inserted in the center of the skillet comes out clean. Remove from oven and cool until just warm. Cut into wedges and serve.

Nutrition

Calories: 504kcal | Carbohydrates: 61g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 369mg | Fiber: 5g | Sugar: 31g | Vitamin A: 440IU | Vitamin C: 3.9mg | Calcium: 34mg | Iron: 3.2mg

Cuisine: American

Course: Breakfast, Dessert

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!