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I couldn’t decide if this should be filed under “cake” or “bread” in the recipe index. What do you think? I’m not sure why they call it banana “bread” because it’s sweet like cake. Loaf bread, loaf cake, chocolate cake, banana bread – this treat has a …
banana split personality! Whether or not I figure this out – I can tell you all about the taste of this moist, chocolatey, banana bread with nice coconut overtones.
I was looking for another way to test coconut oil specifically in a baked dessert. I combined butter and coconut oil along with brown and granulated sugar – the end result was deliciously moist and rich without being overly sweet. The banana flavor was not lost in this recipe and was nicely complimented with the shredded coconut.
This recipe makes two loaves. My favorite group of taste-testers reviewed a plain cake and one that was iced with a coconut glaze. The glazed loaf disappeared a little quicker, but both were gone in a flash.
Don’t forget your PIN!
- 3 large ripe bananas mashed
- 2 cups all-purpose flour
- 2/3 cup unsweetened natural cocoa (not Dutch processed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 teaspoon espresso powder
- 8 ounces (1 cup) sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup coconut oil, slightly melted
- 1 cup bittersweet chocolate chips, coarsely chopped
- 1/2 cup shredded coconut
- 1 tablespoon melted coconut oil
- 1/2 cup powdered sugar
- 1/4 teaspoon coconut extract
- 1/4 teaspoon pure vanilla extract
- Toasted coconut for garnish if desired
- Preheat oven to 325 degrees (for dark or glass pans - preheat to 350 for all other loaf pans)
- Spray two 8.5 x 4.5 loaf pans with non-stick cooking spray.
- Mash bananas with a fork and set aside.
- Whisk together the flour, cocoa, soda and salt in a bowl, set aside.
- Dissolve the espresso in the vanilla and set aside.
- In a large mixing bowl, beat the granulated sugar, brown sugar and eggs until creamy and light.
- Add the expresso and vanilla, and sour cream. Turn the mixer on low and gradually add the combined melted butter and coconut oil. Once all the butter is added, turn the mixer speed to medium and blend until all ingredients are incorporated.
- Using a spatula, add the bananas to the sugar mixture and fold until blended. Add the flour in two batches blending with the spatula until smooth after each addition.
- Fold in the shredded coconut and chopped chocolate chips.
- Divide the batter into the two prepared loaf pans and bake immediately for 45-50 minutes. Check the loaves after 45 minutes using a toothpick inserted in the center. If the toothpick comes out clean, the bread is done. Do not over bake!
- Cool the bread in the pans until no longer hot (about 30 minutes). Remove the loaves from the pans and allow the bread to cool completely on a wire rack. Drizzle with a coconut glaze and sprinkle with toasted, unsweetened coconut just before serving.
- For the Glaze:
- Combine all the ingredients for the glaze and whisk until smooth. Drizzle over 1 loaf cake. Double the glaze recipe if you prefer to ice both cakes.
Do you have big plans for the weekend? We’re still working on a bathroom renovation and painting the living room. Our house is a total mess! We could use a nice long weekend to paint, clean and our garden needs tilling and planting. I would also like about 25 giant bags of mulch. I love the smell of fresh hardwood mulch. Are you gardening? Maybe taking a nice vacation or binge watching House of Cards on Netflix? Whatever you do I hope you have a wonderful weekend. Thanks so much for stopping by!