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Transform ordinary banana bread into an indulgent treat that tastes like a beloved Girl Scout cookie in bread form. This triple chocolate banana bread, crowned with a salted caramel coconut topping, combines the comfort of homemade bread with the decadence of a Samoa cookie. After perfecting this recipe, it's become my most requested special occasion bread.
Last weekend, I served this at a brunch gathering, and three people asked for the recipe before they'd finished their first slice. The combination of chocolate and toasted coconut had everyone reaching for seconds.
Essential Ingredients
- Ripe Bananas: Three very spotty ones for maximum sweetness
- Three Chocolates: Cocoa powder, milk chocolate, and semi-sweet chips
- Room Temperature Eggs: Essential for proper mixing
- Sour Cream: Creates incredible moisture and tender crumb
- Sweetened Coconut: Gets toasted for the perfect caramel topping
- Quality Caramel Sauce: Forms the base of the irresistible glaze
Detailed Cooking Instructions
- Triple Chocolate Base:
- Begin by whisking together flour, cocoa powder, baking soda, and salt. This triple chocolate foundation starts with cocoa powder in the dry ingredients, setting the stage for deep chocolate flavor. The mixture should be well combined with no cocoa powder lumps.
- Wet Ingredient Preparation:
- Whisk oil and brown sugar until completely combined. Add room temperature eggs and sour cream, mixing until smooth. The room temperature ingredients ensure everything incorporates perfectly for the best texture.
- Banana Integration:
- Fold in mashed bananas and both types of chocolate chips to your batter. The combination of milk and semi-sweet chocolate creates complex flavor, while the bananas add moisture and natural sweetness.
- Coconut Topping Creation:
- Toast coconut in a skillet over medium-low heat, watching carefully and stirring frequently until golden brown. This step transforms regular coconut into a nutty, caramel-like topping that makes this bread extraordinary.
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This recipe was inspired by my love of Samoa cookies and banana bread. One day, while enjoying both, I wondered what would happen if I combined these flavors. The result exceeded all expectations.
Temperature Control
The success of this bread depends on proper baking temperature and timing. Start at 350°F for 60 minutes, then tent with foil for the final 20 minutes. This ensures the inside cooks completely while preventing the top from over-browning.
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Storage Strategy
Store unglazed bread at room temperature for up to 5 days. For longer storage, freeze without the topping for up to three months. When ready to serve, thaw completely at room temperature, then add fresh coconut caramel topping.
Freezing Method
To freeze, let bread cool completely, then wrap tightly in parchment paper followed by foil. Place in a freezer bag with all air removed. Label with the date and freeze for up to three months. Always add the topping fresh after thawing.
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Final Thoughts
This Toasted Coconut Chocolate Banana Bread represents the perfect marriage of comfort food and decadent dessert. Each slice delivers the satisfaction of chocolate banana bread elevated by a candy-like topping that transforms it into something extraordinary. Whether you're a fan of Samoa cookies or just love unique flavor combinations, this recipe proves that sometimes the best creations come from unexpected inspiration.
Frequently Asked Questions
- → Can I use different chocolate chips?
- Yes, use any combination of chocolate chips totaling 1 cup for the recipe.
- → Why tent with foil while baking?
- Tenting prevents the top from over-browning during the extended baking time.
- → Can I make this without the coconut topping?
- Yes, the chocolate banana bread is delicious on its own or with a different topping.
- → How do I store this bread?
- Store in an airtight container at room temperature for up to 3 days.
- → Can I freeze this bread?
- Yes, freeze without topping for up to 3 months. Add topping after thawing.