Chocolate Coconut Banana Bread Muffins

Chocolate Coconut Banana Bread Muffins

(12 servings)    Printable Version
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 or 3 very ripe mashed bananas
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 shredded coconut (optional)
  • 3/4 cup chocolate chips (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
This recipe was originally submitted under the name "Sher's Banana Bread Muffins". After testing it, I changed the name to better reflect the ingredients. I used the optional coconut and the optional chocolate chips. The muffins turned out fantastic, so I'd strongly recommend including those ingredients. I liked that the recipe relies on mashed bananas as the main liquid ingredient. That made for muffins with a tender, yet sturdy texture. Right before baking, I sprinkled large grain sugar over each muffin so I'd get a bit of sugar crust and and nice bakery-like appearance. (This recipe was submitted in 2002. It was tested and photographed in June 2015.)

Chocolate Coconut Banana Bread Muffins

How To Make Chocolate Coconut Banana Bread Muffins

Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.

Mix sugar, oil, vanilla and egg until creamy and light yellow. Add bananas and optional coconut and/or nuts. Add flour, baking powder, cinnamon and salt. Stir until completely smooth. Fold in chocolate chips if using. Spoon the batter into the muffin tin.

Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Making Chocolate Coconut Banana Bread Muffins

Cooking Notes From Mr Breakfast:

Since "2 or 3 bananas" is an imprecise measurement, I recommend testing the batter consistency before you fill the muffin cups. Dollop a scoop of batter into a bowl. It should roughly hold it shape, but easily jiggle down into a flat layer when the bowl is shaken. Add a few Tablespoons of milk to the batter if it's too thick or a couple Tablespoons of flour if it's too thin. I got lucky and 2 fairly large bananas didn't require milk or extra flour.

For our muffin test, we made jumbo-sized muffins. They took 42 minutes to bake.

Chocolate Coconut Banana Bread Muffins

For the best flavor, use the optional shredded coconut, chopped walnuts and chocolate chips. Pecans work well too.

Mr Breakfast would like to thank MrsBuckeye for this recipe.

Comments About This Recipe
What do you think of Chocolate Coconut Banana Bread Muffins?
Overall Average Rating = 4 (out of 5)
Based on 6 votes.

From Busy Teacher
Rating (out of 5):  

I add vanilla and a cup of chocolate chips. Everyone loves them!

Comment submitted: 4/28/2010 (#10399)

From DrMom
Rating (out of 5):  

These are our family favorite. We make them whenever we have overripe bananas. We add dark chocolate mini chunks from Whole Foods and make mini-muffins. Especially awesome just out of the oven and a great quick treat!

Comment submitted: 4/8/2010 (#10263)

From bec
Rating (out of 5):  

I decided to make these into mini muffins. I also added cinnamon to some tops and coconut flake to others. Left about half plain. They were good. Not the best I've ever had but definitely not the worst wither. Cooked for approx 15 mins each.

Comment submitted: 11/6/2009 (#8987)

Official Member: Team BreakfastFrom idara (Team Breakfast Member)
Rating (out of 5):  

These were great! I baked them for 24 minutes and added the 1/4 cup coconut.

Comment submitted: 4/5/2008 (#4956)

From pfunk

I agree that 30 minutes is a little too long - took mine out at 26 minutes and they were perfect. I liked that they weren't overly sweet.

Comment submitted: 3/2/2008 (#4736)

From molina2003
Rating (out of 5):  

I added cinnamon in one batch and chocolate chips in another it added a great extra flavor to the bread.

Comment submitted: 11/27/2007 (#4076)

From bd
Rating (out of 5):  

Not very sweet and watch them closely! 30 minutes is too long.

Comment submitted: 6/7/2007 (#2622)

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