Triple Chocolate Coconut Banana Bread (Print Version)

# Ingredients:

→ Bread

01 - 2 cups (250g) all-purpose flour
02 - ½ cup (59g) cocoa powder
03 - 1¼ teaspoon baking soda
04 - ½ teaspoon kosher salt
05 - ⅓ cup (73g) vegetable oil
06 - 1 cup (200g) light brown sugar, packed
07 - 2 large eggs, room temperature
08 - ⅓ cup (77g) sour cream, room temperature
09 - 3 ripe bananas, mashed (about 1¼ cups)
10 - ½ cup (84g) milk chocolate chips
11 - ½ cup (84g) semi-sweet chocolate chips

→ Topping

12 - 1 cup (93g) sweetened shredded coconut
13 - ¾ cup (246g) caramel sundae syrup
14 - ¼ teaspoon kosher salt

# Instructions:

01 - Preheat oven to 350°F. Spray 9x5-inch loaf pan with nonstick spray.
02 - Whisk together flour, cocoa powder, baking soda, and salt in large bowl.
03 - In separate bowl, whisk oil and brown sugar. Mix in eggs and sour cream.
04 - Add chocolate chips, oil mixture, and mashed bananas to flour mixture. Mix until just combined.
05 - Bake 60 minutes, tent with foil, then bake additional 20 minutes until toothpick comes out with few crumbs.
06 - Toast coconut in skillet 4-6 minutes until browned. Mix with caramel syrup and salt.
07 - Spread topping over cooled bread before serving.

# Notes:

01 - Use room temperature ingredients
02 - Watch coconut carefully while toasting

Back