Coconut Chocolate Banana Bread (Print Version)

# Ingredients:

01 - 2 cups (250g) all-purpose flour

02 - ½ cup (59g) cocoa powder

03 - 1¼ teaspoons baking soda

04 - ½ teaspoon kosher salt

05 - ⅓ cup (73g) vegetable oil

06 - 1 cup (200g) light brown sugar, packed

07 - 2 large eggs, room temperature

08 - ⅓ cup (77g) sour cream, room temperature

09 - 3 ripe bananas, mashed (about 1¼ cups)

10 - ½ cup (84g) milk chocolate chips

11 - ½ cup (84g) semi-sweet chocolate chips

12 - 1 cup (93g) sweetened shredded coconut

13 - ¾ cup (246g) caramel sundae syrup

14 - ¼ teaspoon kosher salt

01 - Preheat oven to 350°F. Spray 9x5-inch loaf pan with nonstick spray.

02 - Whisk together flour, cocoa powder, baking soda, and salt in large bowl.

03 - In separate bowl, whisk oil and brown sugar. Mix in eggs and sour cream.

04 - Add chocolate chips, oil mixture, and mashed bananas to flour mixture. Mix just until combined.

05 - Pour batter into pan. Bake 60 minutes, then tent with foil and bake additional 20 minutes until toothpick has few crumbs.

06 - Toast coconut in skillet over medium-low heat 4-6 minutes until lightly browned. Mix with caramel syrup and salt.

07 - Spread coconut topping over cooled bread before serving.

01 - Triple chocolate flavor from cocoa and two types of chips

02 - Can be served warm or room temperature

03 - Watch coconut carefully while toasting to prevent burning