Coconut Banana Chocolate Loaf (Print Version)
# 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:
01 -
Heat up your oven to 350°F and grease a 9x5-inch loaf pan with a good coating of nonstick spray.
02 -
Take a big mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt.
03 -
In a second bowl, stir the oil and brown sugar together. Then, whisk in the eggs and sour cream.
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.
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.
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.
07 -
Spread your coconut topping across the completely cooled loaf before slicing and serving.
# Notes:
01 -
You'll get three chocolate hits from cocoa, milk, and semi-sweet chips.
02 -
Tastes great served warm or when it’s cooled down.
03 -
Watch the coconut as you toast it. It can burn very quickly!