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A decadent Toasted Coconut Chocolate Banana Bread that combines triple chocolate richness with sweet banana and tropical coconut. Each slice delivers layers of flavor - from the moist chocolate-banana bread to the salted caramel coconut topping, creating a dessert-worthy quick bread reminiscent of beloved Samoa cookies.
This recipe was inspired by combining two favorites - chocolate banana bread and Samoa cookies. The first time I added the toasted coconut caramel topping, it transformed a simple quick bread into something extraordinary.
Essential Ingredients
- Very Ripe Bananas: For moisture and flavor
- Three Types of Chocolate: For depth
- Sweetened Coconut: For topping
- Sour Cream: Room temperature
- Light Brown Sugar: For richness
- Vegetable Oil: For moisture
- Caramel Sauce: For topping
- All-Purpose Flour: Measured correctly
- Kosher Salt: Enhances flavors
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray. Have all ingredients at room temperature, especially eggs and sour cream. Measure chocolates separately.
- 2. Dry Ingredients:
- Whisk together flour, cocoa powder, baking soda, and salt in a large bowl. In a separate bowl, toss both kinds of chocolate chips with a tablespoon of the flour mixture to prevent sinking.
- 3. Wet Mixture:
- Whisk oil and brown sugar until combined. Add eggs and sour cream, mixing well. Fold in mashed bananas until incorporated but still slightly chunky.
- 4. Combining Components:
- Add wet ingredients and chocolate chips to flour mixture. Fold gently just until combined - overmixing will create tough bread.
- 5. Baking Process:
- Pour into prepared pan. Bake for 60 minutes, then tent with foil and bake an additional 20 minutes. Test with a toothpick for doneness.
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The secret lies in layering flavors. My pastry chef mentor always said, "Each component should shine while creating something greater together."
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Storage and Make-Ahead Success
Store unglazed bread at room temperature, well-wrapped, for up to 5 days. Freeze bread without topping for up to 3 months - wrap tightly in plastic wrap then foil, removing all air. Label with date. Make topping fresh when ready to serve. If storing glazed bread, keep in the refrigerator and bring to room temperature before serving.
Temperature and Serving Variations
Serve at room temperature for perfect texture, or warm individual slices slightly to melt the chocolate chips. For dessert, serve with vanilla ice cream and extra caramel sauce. During holidays, add festive sprinkles to the coconut topping. For brunch, pair with coffee or hot chocolate for an indulgent treat.
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Creative Adaptations
Transform this recipe by varying chocolate types - try dark chocolate chips or white chocolate. Add nuts to the batter or topping for extra crunch. Create a mocha version by adding espresso powder to the batter. For special occasions, drizzle with extra chocolate ganache or add a cream cheese swirl before baking. The rich chocolate base welcomes creativity while maintaining its decadent character.
Frequently Asked Questions
- → Can I use different chocolate chips?
- Yes, use any combination of milk, dark, or semi-sweet chocolate chips.
- → Why tent with foil while baking?
- It prevents the top from over-browning during the long bake time.
- → Can I toast the coconut ahead of time?
- Yes, store toasted coconut in an airtight container until needed.
- → Can I freeze this bread?
- Yes, freeze without topping for up to 3 months. Add topping after thawing.
- → Can I use store-bought caramel sauce?
- Yes, any thick caramel sauce or sundae topping works well.