Coconut Chocolate Bars Recipes Recipes Recipe For Banana

CHOCOLATE COCONUT BANANA BREAD

Steps:

• Arrange an oven rack in the center position of the oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with softened butter, or generously coat with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Mix in the brown sugar and beat for 1 minute. Stir in the eggs, mashed banana, and vanilla until well blended (it's okay if it looks a little curdled at this point). Stir in the flour mixture until just combined. Fold in the chocolate chips and the shredded coconut.
• Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and/or coconut, if using, and lightly press into the surface (if stray pieces of coconut are sticking up, they will burn). Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean (unless you stick it in a chocolate chip!).
• Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling. Serve warm or at room temperature. Once completely cool, tightly wrap or cover any leftover banana bread and store it on the counter for up to a couple of days (and in the refrigerator after that).

BANANA CHOCOLATE COCONUT BLONDIES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9×13 baking pan.
• Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
• Pour in the prepared baking pan.
• Combine shredded coconut, melted butter, and sugar; sprinkle over top.
• Spread about 1/4 cup of chocolate chips over the top.
• Cook for 25-30 minutes or until golden brown.
• Makes about 16 bars.
• *Bar cookies may be stored, tightly covered, in the pan in which they were baked.

EASY AND ELEGANT BANANA COCONUT BARS

Steps:

• Preheat oven to 360 F.
• Grease the 9x13 baking dish. Set aside.
• In a medium bowl combine sugar and egg. Mix on low speed with a hand-held mixer for 1 minute. Add melted butter. Mix on low for another 1 minute. Add flour, baking powder, and salt. Knead the dough only until it comes together. Do not over knead it. It should be very soft, pliable and slightly sticky. You can either roll out the dough with the rolling pin and transfer it to a baking dish. Or spread it in the baking dish using your fingers. Bake in the middle of the oven for 12 minutes.
• In the same medium bowl combine coconut flakes, sugar, eggs, vanilla extract, and milk. Mix until everything comes together and hold the shape when you squeeze it.
• Peel all bananas, cut in half and split.
• Remove baking dish from oven and place it on a towel. While still warm arrange all banana slices starting from the shorter edge of the baking dish. Lightly press bananas into the dough. Spread the coconut filling evenly, gently pressing on top of the bananas. Sprinkle with the fancy large coconut flakes.
• Bake in the middle of the oven for 23 minutes.
• Remove from oven. Let it cool completely. Cut bars into desired shapes.
• Enjoy!
• Adapted from [Dolce Vita|https://gotovim-doma.ru/forum/viewtopic.php?t=22929]

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

CHOCO-COCONUT BARS

Steps:

• Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
• Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
• Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!

BANANA COCONUT COOKIE BARS

Steps:

• Preheat oven to 375° and grease 13 by 9" pan Mix cookie crumbs,butter and sugar until thoroughly blended& reserve 1/3 of mixture.
• Press the remaining mixture into bottom of baking dish.
• Bake for 8- 10 minutes until lightly browned.
• Remove pan from oven and sprinkle cookie base with chocolate chips and return pan to oven until chocolate chips are shiny, spread evenly and set aside.
• In medium saucepan combine condensed milk, banana, coconut and butter.
• Cook over low heat, stirring constantly until thickened.
• Remove from heat and stir in vanilla extract and salt.
• Spread over cookie crumb base in pan.
• Sprinkle reserved cookie crumb mixture over filling.
• Return to oven for 8-10 minutes until topping is slightly browned.
• Cool thoroughly and cut into bars.

COCONUT & CHOCOLATE BANANAS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel the bananas and cut into large chunks on the diagonal. Roughly chop the chocolate and set aside. Place the bananas on the bottom of 4 large ramekins, sprinkle with the sugar and pour over the coconut milk. Bake in the oven for 15 mins, until the bananas are soft. Remove from the oven and sprinkle over the chocolate. Stir a little to create chocolate swirls before eating.