Chocolate Banana Loaf (Print Version)
# Ingredients:
→ Bread Ingredients
01 -
2 large eggs, brought to room temperature
02 -
½ teaspoon kosher salt
03 -
1¼ teaspoons baking soda
04 -
½ cup (84g) semi-sweet chocolate chips
05 -
½ cup (59g) cocoa powder
06 -
2 cups (250g) plain flour
07 -
⅓ cup (77g) room temp sour cream
08 -
½ cup (84g) milk chocolate chips
09 -
1 cup (200g) packed light brown sugar
10 -
3 mashed ripe bananas, roughly 1¼ cups
11 -
⅓ cup (73g) vegetable oil
→ Topping Ingredients
12 -
1 cup (93g) sweetened shredded coconut
13 -
¾ cup (246g) caramel syrup for sundaes
14 -
¼ teaspoon kosher salt
# Instructions:
01 -
Set oven to 350°F. Grease your 9x5-inch loaf pan with nonstick spray.
02 -
In a big mixing bowl, stir salt, flour, cocoa powder, and baking soda together.
03 -
In another bowl, combine the oil and brown sugar. Add room temp eggs and sour cream and whisk until smooth.
04 -
Stir the flour mix with the mashed bananas, oil mixture, and chocolate chips. Be careful not to overmix!
05 -
Pour the batter into the prepared pan. Bake for 60 mins, then cover with foil and bake for another 20 mins. Toothpick should come out with just a few soft crumbs.
06 -
Toast the coconut over medium-low heat in a skillet for about 4–6 mins. Stir often! Combine with the caramel syrup and salt.
07 -
Once your bread cools completely, spread the caramel coconut topping on top before serving.
# Notes:
01 -
Loaded with chocolate from cocoa, milk chips, and semi-sweet chips
02 -
Enjoy at room temp or fresh and warm
03 -
Keep an eye on the coconut when toasting so it doesn’t burn