Toasted Coconut Chocolate Banana Bread Recipes

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).

TOASTED COCONUT CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F. Prepare a 9x5-inch loaf pan by spraying with nonstick spray.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
• To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
• Pour the batter into the prepared loaf pan. Bake for 60 minutes. After 60 minutes, tent the bread with aluminum foil and bake for an additional 20 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
• Remove the bread from the oven and let cool in the pan as you prepare the coconut topping.

LAMBERTVILLE STATION COCONUT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut., Transfer to a greased 9x5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CINNAMON-COCONUT-CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
• Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
• Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
• Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

TOASTED COCONUT-BANANA BREAD

Steps:

• Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
• Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

TOASTED COCONUT BREAD

Steps:

• Heat oven 350.
• Grease& flour a 9x5x3" loafpan.
• (dont forget to toast the coconut!).
• In a large mixing bowl,combine the first 5 ingredients.
• Make a well in the center of dough.
• Combine the other ingredients and add to doughy mixture.
• Stir until mixture is evenly moistened.
• Place dough in the prepared loafpan.
• Bake for 1 hour,or until toothpick comes out clean.
• Let the bread cool in pan for 10 minutes.
• After removing,let cool on a wire rack.