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Take regular banana bread to the next level with this mouthwatering version that reminds you of your favorite Girl Scout cookie. This bread combines three kinds of chocolate with a crunchy coconut and salted caramel top layer. It's like having a Samoa cookie in bread form! Since making this, everyone asks me to bring it to parties and family get-togethers.
I made this for a Sunday brunch last week and before my friends had even finished eating, three of them were already asking how to make it. Nobody could resist grabbing another piece after tasting that magical mix of chocolate and toasty coconut.
Key Components
- Ripe Bananas: Pick three with lots of brown spots for extra sweetness
- Three Chocolates: You'll need cocoa powder, milk chocolate, and semi-sweet chips
- Eggs at Room Temp: Makes a huge difference in how they blend in
- Sour Cream: The secret to keeping everything super moist and soft
- Sweetened Coconut: We'll toast this for the amazing caramel topping
- Good Caramel Sauce: Creates that irresistible sticky glaze on top
Step-by-Step Baking Guide
- Chocolate Foundation:
- Mix your flour, cocoa powder, baking soda, and salt in a bowl. This sets up your chocolate base right from the start. Make sure you break up any little clumps of cocoa powder as you go.
- Mixing Wet Stuff:
- Stir your oil and brown sugar until they're fully mixed. Then add your room temp eggs and sour cream, stirring until everything looks smooth. Using ingredients that aren't cold helps everything mix together much better.
- Adding Bananas:
- Gently fold in your mashed bananas and both kinds of chocolate chips. Using two different chocolates gives you a better flavor, while the bananas keep everything nice and moist.
- Making the Topping:
- Put your coconut in a pan over medium-low heat, moving it around often until it turns golden brown. Don't walk away - this step turns plain coconut into something nutty and caramel-like that makes this bread stand out.
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I came up with this bread when I was enjoying some Samoa cookies and banana bread at the same time. I thought they might taste great together, and wow, they really do!
Getting The Heat Right
You've got to watch your oven temperature to make this bread turn out. Bake at 350°F for about an hour, then cover it loosely with foil for another 20 minutes. This way the inside gets fully cooked while the top doesn't get too dark.
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Keeping It Fresh
You can keep this bread on your counter for about 5 days if you haven't added the topping yet. If you want to save it longer, freeze it without the topping for up to three months. When you're ready to eat it, let it thaw completely, then make a fresh batch of coconut caramel topping.
Freezing Tips
To freeze your bread, make sure it's totally cool first. Wrap it in parchment paper, then cover with foil. Put it in a freezer bag and squeeze out all the air. Write the date on it and pop it in the freezer for up to three months. Always wait until after it's thawed to add the topping.
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Wrapping Up
This Toasted Coconut Chocolate Banana Bread brings together the cozy feeling of homemade bread with the excitement of a fancy dessert. Every bite gives you that familiar chocolate banana flavor but with an awesome candy-like topping that makes it special. Whether you love Samoa cookies or just enjoy trying new flavor combos, this bread shows that sometimes the best treats come from random ideas.
Frequently Asked Questions
- → Can I mix up chocolate types?
- Absolutely, pick any combo of chocolate chips as long as it adds up to 1 cup.
- → Why cover with foil while baking?
- It helps keep the top from burning while the inside finishes baking.
- → Is coconut topping essential?
- Not at all, you can skip it or switch it up with something else.
- → Best way to store this loaf?
- Pop it into an airtight container and keep at room temp for three days.
- → Can I freeze it easily?
- Yes, but don’t freeze with toppings. Add those after thawing; it lasts up to 3 months.