Toasted Coconut Chocolate Banana Bread is chocolate banana bread baked and topped with a salted caramel coconut glaze. Try my Chocolate Chip Banana Bread for another delicious way to enjoy banana bread.
Toasted Coconut Chocolate Banana Bread
It all starts with a triple chocolate banana bread for this recipe. The bread is made with cocoa powder, milk chocolate, and semi-sweet chocolate to give it all that chocolate flavor. Then, the added bananas in the mix are the perfect complement to the chocolate. As if that wasn’t tasty enough, the salted caramel coconut glaze makes you think you are biting into a sweet Samoa or Caramel deLite cookie!
Toasted Coconut Chocolate Banana Bread Ingredients
Bananas: This recipe is the perfect recipe to use up those super ripe bananas.
Chocolate: There are three kinds of chocolate in this recipe–milk chocolate, semi-sweet chocolate, and cocoa powder. It’s a triple threat! (Well actually, a quadruple threat in the sweetest way when the toasted coconut topping is added!)
Room Temperature Ingredients: Make sure the eggs and sour cream are at room temperature before using.
Coconut: Look for sweetened shredded coconut to use for the glaze.
Can I Freeze this Bread?
Yes! But, freeze it without the glaze. You will want to make sure you allow the bread to cool completely. Just wrap the banana bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag.
Be sure to label it with the date. Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
More Quick Breads
Toasted Coconut Chocolate Banana Bread
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
Topping
- 1 cup (93 g) sweetened shredded coconut
- ¾ cup (246 g) caramel sundae syrup
- ¼ teaspoon kosher salt
Instructions
- 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.
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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
