Coconut Chocolate Chip Banana Bread

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks of butter. Add the bananas and mix to combine.
Add the eggs, coconut milk, flour, coconut, baking powder, and sea salt in that order and mix on low until combined.
Add the mini chocolate chips and mix to combine.
Transfer the batter to the prepared pan and spread out evenly. Top the batter with coconut.
Bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
Store in an airtight container for up to 7 days.