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Chocolate Coconut Banana Bread

5 from 3 votes

chocolate coconut banana bread

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Chocolate Coconut Banana Bread

 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.

 

Chocolate Coconut Banana Bread-9I 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.

 

Chocolate Coconut Banana BreadThis 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.

 

Chocolate Coconut Banana BreadIced or plain?

Chocolate Coconut Banana BreadWith or without toasted coconut?  I say “with” please!

Chocolate Coconut Banana Bread

 

Chocolate Coconut Banana BreadDid I mention the chocolate chips?  You can never go wrong with chocolate chips in chocolate cake.  Just saying …

Chocolate Coconut Banana Bread

 

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Chocolate Coconut Banana Bread

Chocolate Coconut Banana Bread

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Course: Dessert
Author: Tricia
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5 from 3 votes
A deliciously moist chocolate loaf cake with hints of banana and coconut.

Ingredients

  • 3 large ripe bananas mashed
  • 2 cups all-purpose flour
  • â…” cup unsweetened natural cocoa (not Dutch processed)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • ½ teaspoon espresso powder
  • 8 ounces (1 cup) sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter melted and cooled slightly
  • ¼ cup coconut oil slightly melted
  • 1 cup bittersweet chocolate chips coarsely chopped
  • ½ cup shredded coconut

For the coconut glaze:

  • 1 tablespoon melted coconut oil
  • ½ cup powdered sugar
  • ¼ teaspoon coconut extract
  • ¼ teaspoon pure vanilla extract
  • Toasted coconut for garnish if desired

Instructions

  • Preheat oven to 325°F (for dark or glass pans - preheat to 350°F 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.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 2977kcal | Carbohydrates: 404g | Protein: 37g | Fat: 148g | Saturated Fat: 106g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 353mg | Sodium: 1963mg | Potassium: 2154mg | Fiber: 23g | Sugar: 250g | Vitamin A: 2485IU | Vitamin C: 17mg | Calcium: 542mg | Iron: 13mg

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!

Tricia

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36 Comments

  8. Dom

    this is such a swoon-worthy cake!… I love how simple it is yet how wonderfully tasty it is too. I mean, come on… banana, coconut, chocolate… hello perfect combo! Love the texture too. Adorable!

    Reply

  9. Wendy

    I think if you call it bread, then a portion size is two slices. 😉 I refuse to decide on iced or plain. Plain for care packages. Iced for at home. I plan on both. 🙂 The combination of tropical flavors plus chocolate is always a winner. Sour cream (or Greek yogurt) makes loaf breads/cakes so moist and irresistible! The photos are mouthwatering, Tricia!

    Reply

  10. Becky Green

    OH MY TRICIA! This looks WONDERFUL! 😉 I say WITH icing, WITH chocolate chips & WITH toasted almonds! LOL YUM!!! Spring Cleaning continues here….. Took a little break today, but back into the cleaning tomorrow! 🙂 STILL raining here…..no sunshine YET! 😉

    Reply

  11. michael

    It looks so delicious Tricia! The only cake that I don’t normally add icing is my chocolate pound cake, so I would say iced and coconut, love them both and they go together very well! I like to add the chocolate chips to my chocolate cakes for the added extra melted chocolate surprise 🙂

    Reply

  13. Abbe @ This is How I Cook

    I think we must be on the same band width lately! At least our ingredients have been! This sounds great Tricia! And as far as my weekend goes I’ll be in Chicago for a family thing. Which is a good thing considering that it is snowing here. Gloomy and gray and wet! Not to mention chilly!

    Reply

  14. Daniela

    I wouldn’t worry so much about how this deliciousness is called, the real important thing is that it looks and sounds so good that I’m terribly hungry now.
    What about” chocolate-banana- coconut delight” 🙂

    Reply

  15. Beth

    Hmmm … if it’s iced, I say it’s cake! What a beautiful loaf (regardless of what you call it). I’d love to be one of your testers!

    Reply

  16. Monica

    Tricia – what a beauty! I love the moist yet firm texture (and definitely yes on the chocolate chips inside!). I think it’s such a smart way to bake with coconut – adding it to bananas and having that glaze and the coconut flakes on top just rounds it out so nicely. Normally, I eat cakes/breads like this plain but visually, the glazed ones are always so stunning, as it is here. As for the cake/bread debate, I think recipes are just called “bread” whenever it’s baked in a loaf pan. I make almond “bread” all the time and it sure seems like cake to me. Either way, delicious is delicious. : )

    Reply

    • Tricia Buice

      Thanks Monica – I was very happy with the way it turned out! You are probably right about the loaf pan making it look more like a loaf of bread – but this is cake for sure 🙂

      Reply

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