Coconut Chocolate Banana (Print Version)
# Ingredients:
→ Bread Base
01 -
1 cup (200g) packed light brown sugar
02 -
⅓ cup (77g) room-temperature sour cream
03 -
½ cup (59g) unsweetened cocoa powder
04 -
2 large eggs, at room temperature
05 -
½ cup (84g) semi-sweet chocolate chips
06 -
1¼ teaspoons baking soda
07 -
½ cup (84g) milk chocolate chips
08 -
3 ripe bananas, mashed (makes around 1¼ cups)
09 -
2 cups (250g) plain flour
10 -
⅓ cup (73g) neutral cooking oil
11 -
½ teaspoon fine kosher salt
→ Topping Mix
12 -
1 cup (93g) shredded sweet coconut
13 -
¾ cup (246g) caramel dessert topping syrup
14 -
¼ teaspoon fine salt
# Instructions:
01 -
Turn your oven to 350°F. Lightly spray a 9x5-inch pan with nonstick coating.
02 -
In a large bowl, mix cocoa powder, flour, baking soda, and salt using a whisk.
03 -
In another bowl, stir together oil and brown sugar. Add in eggs and sour cream, mixing until smooth.
04 -
Fold mashed bananas, chocolate chips, and the wet mix gently into the bowl of dry ingredients. Don’t overmix.
05 -
Pour batter into the prepared pan. Bake for an hour. Cover with foil and bake another 20 minutes, checking with a toothpick—it should come out with a few crumbs.
06 -
Toast coconut in a skillet over medium-low heat, stirring, for about 4-6 minutes or until golden. Combine with caramel sauce and salt.
07 -
Spread the coconut mixture evenly over cool banana bread before serving.
# Notes:
01 -
Features cocoa along with two different chocolate chip types.
02 -
It’s great to serve warm but stays tasty at room temp too.
03 -
Keep a close eye while toasting coconut to avoid browning too much.