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.
Caramel: I like to use caramel sundae syrup.
Kosher salt: Kosher salt is a salt with a larger, coarser grain than table salt. You could also use sea salt.
How to Make Toasted Coconut Chocolate Banana Bread
To get started in making this bread, first, whisk together the dry ingredients. Next, in a separate bowl, whisk together the oil and brown sugar. Add the room temperature eggs and sour cream, mixing again. To the dry ingredients, add the chocolate chips, the mashed bananas, and the wet mixture. Gently fold all the ingredients to combine, making sure to not overmix.
Once the ingredients have been combined, pour the batter into a 9×5-inch loaf pan that has been sprayed with nonstick cooking spray. Bake at 350°F for 60 minutes. After the hour, tent the bread with aluminum foil and bake another 20 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter. After removing the bread, let it cool a little as you make the salted caramel coconut glaze.
How to Make the Coconut Glaze
To make the glaze, first, toast the coconut. To toast the coconut, add it to a medium skillet and cook over medium-low heat. Stir frequently for 4-6 minutes, or until the coconut is lightly browned. Let the coconut cool slightly before mixing it with the caramel and kosher salt. Spread it over the warm chocolate banana bread, cut a slice, and enjoy!
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.
Looking for More Homemade Bread Recipes?
Toasted Coconut Chocolate Banana Bread is triple chocolate banana bread baked and topped with a salted caramel coconut glaze.
- 2 cups (250g) all-purpose flour
- ½ cup cocoa powder
- 1¼ teaspoon baking soda
- ½ teaspoon kosher 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 9x5-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.