Cocochoconananut Bread
Indulge in the tropical decadence of Cocochoconananut Bread, a delightful twist on classic banana bread that brings together the rich flavors of ripe bananas, shredded coconut, and gooey chocolate chips. Perfectly moist and fragrant, this quick bread is enhanced with a hint of nuttiness from optional walnuts or pecans, making it an irresistible treat for breakfast, dessert, or a midday snack. With just 20 minutes of prep time and a heavenly aroma that fills your kitchen as it bakes, this recipe strikes the perfect balance between sweet, nutty, and chocolaty. Serve warm with a pat of butter or enjoy on its own for a slice of pure comfort. Perfect for banana bread enthusiasts, this loaf is your next must-bake!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 80 grams shredded coconut
- 100 grams chocolate chips
- 60 grams chopped walnuts or pecans (optional)
- 2 tablespoons milk
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Set aside.
In a medium-sized bowl, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Fold the mashed bananas into the wet mixture, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded coconut, chocolate chips, and nuts (if using). Add the milk to loosen the batter slightly, ensuring it remains thick but pourable.
Pour the batter into the prepared loaf pan and level the top with a spatula.
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.2 g | 300% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 579.0 g | 211% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 313.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 307 mg | 24% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3054 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
