The Pioneer Woman Tasty Kitchen
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Dark Chocolate Banana Bread (with Coconut)

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The best version of banana bread out there! The dark chocolate swirls and yummy coconut flavor make for the perfect complements to a classic.

Ingredients

  • 3 ounces, weight Dark Chocolate
  • 1-¾ cup White Whole Wheat Flour
  • ½ cups Cocoa Powder, Unsweetened
  • 1 teaspoon Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ teaspoons Cinnamon
  • 2 whole Large Eggs
  • ½ cups Packed Brown Sugar
  • ⅓ cups Greek Yogurt
  • ⅓ cups Coconut Oil, Melted/liquid
  • 3 whole Medium Overripe Bananas, Peeled And Mashed (3 Should Yield About 1 1/2 Cups)
  • ¾ cups Shredded Coconut, Unsweetened, Plus 3 Tablespoons More For The Top
  • 1 Tablespoon Turbinado Sugar, For The Top

Preparation

Preheat oven to 350 F. Lightly grease a 9x5x3 pan.

Finely chop the chocolate and melt it in the top of a double-boiler or in the microwave in 30 second increments, stirring in between each increment and continuing until melted. Set the melted chocolate aside.

In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside.

In the bowl of your stand mixer, beat the eggs and sugar on medium speed for about 30 seconds. Add the yogurt, coconut oil and mashed bananas and mix until well combined. While mixing on low, slowly add the flour mixture until it’s just incorporated. Fold in the coconut.

Pour the batter into the greased pan and spread evenly. Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf. Sprinkle the top with some shredded coconut and turbinado sugar.

Bake for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow the toasting.

Remove pan from oven when done, and set it on a cooling rack. Let bread cool for 10 minutes in the pan. Then carefully remove it from pan and transfer to a wire rack to finish cooling before cutting into the loaf.

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2 Reviews

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The Kitchen Magician on 5.3.2013

I did not use any of the coconut since I’m the only one that likes it, but I’m sure it’d be a great addition. I also made them into muffins and added dark chocolate chips on top of the batter. Turned out with a nice soft texture and perfect sweetness. This is not a sweet banana bread which is what I really like about this recipe!

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Lara on 4.28.2013

This bread had a great, light texture and even balanced taste. Not sweet tasting but I still enjoy it very much.

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