Chocolate Coconut Banana Bread – made with semisweet chocolate, cocoa powder, flour, overripe bananas, Greek yogurt, shredded coconut, and turbinado sugar for a lightly sweet and indulgent loaf.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I don’t know about you, but this recipe was born out of sheer necessity for comfort. It was one of those weeks… an endless war between my to-do lists, a weather report that could crush the cheeriest of spirits, and a family group text spiraling out of control. In the midst of it all, I spotted those overripe bananas on the counter—the ones I’d been promising to use but kept ignoring. Enter this chocolate coconut banana bread. It’s really an ode to finding warmth and sweetness on even the dreariest days. I remember throwing this together on a Friday afternoon, with jazz playing softly and rain pelting the windows. The aroma of bananas, chocolate, and toasted coconut filled every corner of the house. By the time it came out of the oven, I was halfway through my impromptu kitchen dance party. That first crumbly, warm slice? Pure magic.
Why You’ll Love This Chocolate Coconut Banana Bread
This isn’t just your average banana bread, trust me. First, there’s the *barely sweet* factor, which makes it more sophisticated and less like candy cake. You’ve got the gentle bitterness of cocoa powder balanced by melty, semisweet chocolate swirled into every bite. The Greek yogurt and vegetable oil make it delightfully moist without being heavy, while the toasted coconut adds a subtle, nutty chew. Oh, and that golden turbinado sugar on top? Slight crunch heaven. Plus, let’s be honest—this bread looks and smells positively irresistible straight out of the oven.
Ingredient Notes
The ingredients in this banana bread work together for a lightly indulgent twist on a classic. Here’s what you should know about some key players:
- Semisweet chocolate: Adds richness without overpowering the delicate banana flavor. Make sure it’s good quality for the best results.
- Greek yogurt: Keeps the loaf moist and provides a slight tanginess to balance the sweetness.
- Shredded coconut: Sweetened coconut gives a chewy texture and a hint of tropical flair.
- Turbinado sugar: Sprinkled on top, it creates a beautiful, crunchy crust you can’t resist.
- Overripe bananas: The riper, the better! They bring in natural sweetness and moisture.
How To Make This Chocolate Coconut Banana Bread
The process is straightforward but rewarding. Here’s how to make it step by step:
- Step 1: Preheat your oven to 350°F and lightly grease a 9×5 loaf pan. Melt the semisweet chocolate in a bowl over barely simmering water, then set aside to cool slightly.
- Step 2: Sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- Step 3: Beat eggs and sugar in a mixer until pale and fluffy. Add in the Greek yogurt, vegetable oil, and mashed bananas, mixing until incorporated.
- Step 4: While the mixer is on low, slowly drizzle in the melted chocolate, ensuring it’s well-combined. Scrape down the sides and bottom of the bowl for good measure.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the shredded coconut with a spatula for that final touch of texture.
- Step 6: Pour the batter into the prepared pan, leveling it out. Sprinkle generously with turbinado sugar. Bake for 60–70 minutes or until a toothpick comes out clean.
- Step 7: Let the loaf cool for at least 10 minutes in the pan before running a knife along the edges to release. Allow it to cool on a wire rack before slicing—if you can wait that long!
Storage Options
This banana bread keeps beautifully at room temperature for up to 3 days. Wrap it tightly in plastic wrap or store in an airtight container. For longer storage, freeze individual slices—simply thaw on the counter or pop them in the microwave for a quick warm-up session. If reheating, a quick toast in the oven will bring back that fresh-baked vibe.
Variations and Substitutions
There’s plenty of room to get creative with this recipe:
- Add nuts: Stir in a handful of chopped walnuts or pecans for added crunch and richness.
- Switch up the chocolate: Try dark chocolate chunks or even white chocolate chips for a fun twist.
- Make it gluten-free: Use a 1:1 gluten-free flour substitute for a GF-friendly version.
- Go even healthier: Replace vegetable oil with applesauce for a lower-fat option.
What to Serve with This Chocolate Coconut Banana Bread
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Pair this bread with any of these cozy additions for a complete treat:
- Hot coffee: The slight bitterness of coffee pairs wonderfully with the chocolatey undertones.
- Vanilla ice cream: A warm slice topped with a scoop is pure dessert bliss!
- Chai tea: The spices in chai complement the warming cinnamon in the bread beautifully.
FAQ
Q: Can I use unsweetened coconut instead of sweetened?
A: Absolutely! It will be a bit less sweet, so you might want to add an extra tablespoon of sugar to the batter.
Q: Can I substitute regular yogurt for Greek yogurt?
A: Yes, but opt for plain and full-fat yogurt to maintain moisture and consistency.
Q: How can I tell when the bread is done baking?
A: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready. Be careful not to overbake, as that can dry it out.
Chocolate Coconut Banana Bread
Ingredients
For the Pan
- butter for greasing pan
Batter
- 4 oz (113 g) semisweet chocolate
- 1 3/4 cups (220 g) flour
- 1/4 cup (21 g) cocoa powder
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2.5 g) kosher salt
- 1/2 tsp (1.5 g) cinnamon
- 2 large (2) eggs
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) greek yogurt low-fat
- 1/2 cup (120 ml) vegetable oil
- 2 medium (180 g) overripe bananas, mashed about 3/4 cup
- 1/2 cup (45 g) sweetened shredded coconut
- 1 tbsp (12 g) turbinado sugar
Equipment
- 9x5x3 loaf pan
- mixer
- bowl
- Spatula
- Wire rack
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x5x3 pan. Finely chop the chocolate and place in a small bowl set over a pot of shallow, barely simmering water. Stir until the chocolate is melted, set aside to cool slightly.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside. In a mixer, beat the eggs and sugar on medium speed until pale yellow, about 3 minutes. Add the yogurt, oil, and bananas; mix until well combined.
- With the mixer running on low, drizzle in the chocolate (using the same cup as the oil helps with pouring). Scrape the sides & bottom of the bowl with a spatula to make sure everything is thoroughly combined. With the mixer running on low, slowly add the flour until just incorporated. Fold in the coconut with a spatula.
- Pour the batter into the prepared pan and spread out evenly. Sprinkle with the turbinado sugar and bake 60-70 minutes, until a toothpick comes out clean. Let cool 10 minutes in the pan, then run a knife along the edges and carefully turn out onto a wire rack to cool completely.
