Toasted Coconut Chocolate Banana Bread is chocolate banana bread prepared and finished off with a salted caramel coconut coat. Attempt my Chocolate Chip Banana Bread for another heavenly method to appreciate banana bread.
Everything begins with a triple chocolate banana bread for this formula. The bread is made with cocoa powder, milk chocolate, and semi-sweet chocolate to give it all that chocolate flavor. At that point, the additional bananas in the blend are the ideal supplement to the chocolate. As though that wasn’t adequately scrumptious, the salted caramel coconut glaze makes you think you are gnawing into a sweet Samoa or Caramel deLite treat!
To begin in making this bread, first, whisk together the dry fixings. Then, in a different bowl, whisk together the oil and earthy colored sugar. Add the room temperature eggs and harsh cream, blending once more. To the dry fixings, add the chocolate chips, the squashed bananas, and the wet combination. Delicately overlap every one of the fixings to consolidate, making a point to not overmix.
- 2 cups (250g) all-purpose flour
- ½ cup cocoa powder
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil
- 1 cup (200g) brown sugar
- 2 large eggs, room temperature
- ⅓ cup sour cream, room temperature
- 3 ripe bananas, mashed (approximately 1¼ cups)
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- ¾ cup caramel sundae syrup
- ¼ teaspoon kosher salt
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with nonstick spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
- To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes. After 60 minutes, tent the bread with aluminum foil and bake for an additional 20 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
- Remove the bread from the oven and let cool in the pan as you prepare the coconut topping.
- As the bread is cooling, toast coconut by adding it to a skillet over medium-low heat for 4-6 minutes, stirring frequently until lightly browned. Let it cool slightly.
- Mix the toasted coconut with caramel syrup and kosher salt. Spread over loaf, cut, and serve.