Decadent Chocolate Banana Bread with Coconut

Featured in Irresistible Sweet Treats.

This luxurious loaf combines deep chocolate flavor with the sweetness of bananas. It’s loaded with cocoa and chocolate chips, then finished with a decadent topping of caramel-toasted coconut. While it might take time to bake, it’s a satisfying treat for breakfast or a sweet snack that’s worth the effort.
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Updated on Sat, 01 Mar 2025 13:08:03 GMT
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Experience a luxurious twist on classic banana bread with this triple chocolate version topped with toasted coconut and salted caramel. This recipe transforms simple ingredients into an elegant dessert that combines rich chocolate, sweet bananas, and a candy-inspired topping reminiscent of beloved coconut caramel cookies.

This recipe consistently impresses guests and becomes an instant favorite. The interplay of chocolate and toasted coconut creates an irresistible combination that keeps everyone coming back for another slice.

Key Components

  • Bananas: Three overripe bananas for maximum sweetness
  • Chocolate Selection: Dutch cocoa, milk chocolate chips, semi-sweet morsels
  • Fresh Eggs: At room temperature for best incorporation
  • Sour Cream: For exceptional moisture retention
  • Shredded Coconut: Sweetened variety for topping
  • Caramel: High-quality sauce for topping

Preparation Method

Chocolate Base Preparation:
Combine flour, cocoa powder, baking soda, and salt in a bowl. Ensure thorough mixing for even chocolate distribution and no cocoa lumps.
Mixing Wet Components:
Combine oil and brown sugar until smooth. Add eggs and sour cream at room temperature, blending until uniform.
Adding Fruit and Chocolate:
Incorporate mashed bananas and both chocolate chip varieties. This creates layers of chocolate flavor while maintaining moisture.
Topping Development:
Toast coconut in a pan on medium-low, stirring constantly until golden. This creates a nutty, caramelized element.
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Baking Temperature Guidelines

Maintain oven temperature at 350°F. Bake uncovered for 60 minutes, then add foil cover for final 20 minutes. This technique ensures thorough cooking while protecting the surface from excessive browning.

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Storage Instructions

Keep untopped bread at room temperature up to 5 days. For extended storage, freeze without topping for three months maximum. Thaw naturally before adding fresh toppings.

Freezing Guidelines

Cool bread completely. Wrap in parchment paper, then foil. Store in sealed freezer bag. Mark date clearly. Freeze up to three months. Add fresh topping after thawing.

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Recipe Summary

This triple chocolate banana bread with toasted coconut caramel topping represents a perfect blend of traditional baking and innovative flavors. Each slice delivers rich chocolate depth balanced with natural banana sweetness, crowned with a sophisticated coconut caramel finish. The recipe demonstrates how classic banana bread can be elevated into an elegant dessert suitable for special occasions.

Frequently Asked Questions

→ Can I switch the chocolate chips to different kinds?
Of course, pick any mix of chocolate chips as long as the total adds up to 1 cup.
→ What’s the purpose of using foil while baking?
The foil shields the top from getting too dark, especially because it bakes for a while.
→ Can I leave off the coconut topping?
Absolutely, the bread tastes great plain or topped with something else.
→ What’s the best way to store this loaf?
Keep it in a sealed container at room temperature, and it’ll stay fresh for up to three days.
→ Is it okay to freeze this bread?
Yes, but freeze it without the topping. It can last up to three months—just add the topping once thawed.

Coconut Banana Chocolate Loaf

A rich banana loaf baked with two types of chocolate chips and crowned with salted caramel coconut glaze.

Prep Time
20 Minutes
Cook Time
80 Minutes
Total Time
100 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Topping Ingredients

01 1 cup (93g) shredded coconut with sugar
02 ¾ cup (246g) caramel syrup for sundaes
03 ¼ teaspoon of kosher salt

→ Bread Ingredients

04 2 cups (250g) plain flour
05 ½ cup (59g) cocoa powder
06 1¼ teaspoons baking soda
07 ½ teaspoon of kosher salt
08 ⅓ cup (73g) cooking oil (like vegetable oil)
09 1 cup (200g) packed light brown sugar
10 2 large eggs, at room temperature
11 ⅓ cup (77g) sour cream, also room temperature
12 3 overripe mashed bananas (makes about 1¼ cups)
13 ½ cup (84g) milk chocolate chips
14 ½ cup (84g) semi-sweet chocolate chips

Instructions

Step 01

Heat up your oven to 350°F and grease a 9x5-inch loaf pan with a good coating of nonstick spray.

Step 02

Take a big mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt.

Step 03

In a second bowl, stir the oil and brown sugar together. Then, whisk in the eggs and sour cream.

Step 04

Mix the bananas, moist ingredients, and both types of chocolate chips into the flour mix. Don’t overdo the mixing—just until it all comes together.

Step 05

Scoop the batter into your pan, then bake for 60 minutes. Cover loosely with foil and keep baking for another 20 minutes, until a toothpick comes out with just a little crumb.

Step 06

Brown the coconut in a pan over medium-low heat for about 4-6 minutes while stirring gently. Then, mix with caramel syrup and a pinch of salt.

Step 07

Spread your coconut topping across the completely cooled loaf before slicing and serving.

Notes

  1. You'll get three chocolate hits from cocoa, milk, and semi-sweet chips.
  2. Tastes great served warm or when it’s cooled down.
  3. Watch the coconut as you toast it. It can burn very quickly!

Tools You'll Need

  • A 9x5-inch loaf pan
  • Various mixing bowls
  • A pan for toasting coconut
  • Foil for covering the loaf

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe includes dairy.
  • Eggs are used in this recipe.
  • Contains coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 415
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~