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Toasted Coconut Chocolate Banana Bread Recipe

Toasted Coconut Chocolate Banana Bread recipe
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Toasted Coconut Chocolate Banana Bread is triple chocolate banana bread baked and topped with a salted caramel coconut glaze.

Ingredients

2 cups (250 g) all-purpose flour
½ cup (59 g) cocoa powder
1¼ teaspoon baking soda
½ teaspoon kosher salt
⅓ cup (73 g) vegetable oil
1 cup (200 g) light brown sugar, (packed)
2 large eggs, (room temperature)
⅓ cup (77 g) sour cream, (room temperature)
3 ripe bananas, (mashed (approximately 1¼ cups))
½ cup (84 g) milk chocolate chips
½ cup (84 g) semi-sweet chocolate chips
1 cup (93 g) sweetened shredded coconut
¾ cup (246 g) caramel sundae syrup
¼ teaspoon kosher salt

Method

1
Preheat oven to 350°F. Prepare a 9x5-inch loaf pan by spraying with nonstick spray.
2
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3
In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
4
To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
5
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.
6
Remove the bread from the oven and let cool in the pan as you prepare the coconut topping.
7
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.
8
Mix the toasted coconut with caramel syrup and kosher salt. Spread over loaf, cut, and serve.

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