Banana Chocolate Coconut (Print Version)
# Ingredients:
→ Bread Ingredients
01 -
2 cups (250g) plain all-purpose flour
02 -
½ cup (59g) cocoa powder, unsweetened
03 -
1¼ tsp baking soda
04 -
½ tsp kosher salt
05 -
⅓ cup (73g) vegetable oil, any neutral type
06 -
1 cup (200g) packed light brown sugar
07 -
2 large eggs, at room temp
08 -
⅓ cup (77g) sour cream brought to room temp
09 -
3 soft bananas, mashed (roughly 1¼ cups)
10 -
½ cup (84g) sweet milk chocolate chips
11 -
½ cup (84g) semi-sweet chocolate chips
→ Topping Ingredients
12 -
1 cup (93g) shredded coconut, sweetened
13 -
¾ cup (246g) caramel syrup, perfect for sundaes
14 -
¼ tsp kosher salt
# Instructions:
01 -
Turn your oven on to 350°F. Coat a 9x5 loaf pan lightly with nonstick spray.
02 -
In a big bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed.
03 -
Take another bowl and whisk together the oil and sugar. Mix in the eggs and sour cream until smooth.
04 -
Dump the wet mixture, chocolate chips, and mashed bananas into the dry mix. Stir just until it all comes together.
05 -
Pour the batter into your prepared pan. Bake for an hour, then loosely cover with foil and bake 20 more minutes, or until a toothpick has only a couple of crumbs.
06 -
Toast the coconut in a pan over a medium-low flame for around 4-6 minutes, stirring constantly, until it’s golden. Mix in the caramel syrup and kosher salt.
07 -
Once the bread cools, spread the coconut mixture over the top for serving.
# Notes:
01 -
Packed with chocolate flavor from cocoa and two kinds of chips
02 -
Delicious whether served warm or at room temp
03 -
Keep an eye on the coconut as it toasts—it browns fast!