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Chocolate Glazed Coconut Banana Bread

  • Prep Time: 25 minutes
  • Cook Time: 55 - 60 minutes at 350°F Cool: 15 minutes
  • Servings: 12
  • Course: Dessert

Give classic banana bread a tasty update with coconut in the batter and a sweet chocolate glaze drizzled over top.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Outwit tricky bread loaf pans by using pan lining paper! You can be sure that any bread you bake will easily come out with no messy pan left to soak and scrub later. Have extras? Just wrap them in aluminum foil and toss in the freezer for a special treat later!

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Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1/2 cup plain Greek yogurt
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut
  • 1 recipe Chocolate Glaze (below)

Directions

Step 1

PREHEAT oven to 350°F. Line a 9x5-inch loaf pan with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease pan.

Step 2

STIR together all-purpose flour, whole wheat flour, cocoa powder, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Step 3

USE an electric mixer to cream the sugar and butter in a large bowl about 3 minutes or until light and fluffy. Stir in bananas, yogurt, eggs, and vanilla. Add flour mixture all at once; stir just until moistened. Stir in the coconut. Spoon batter into prepared loaf pan, spreading evenly.

Step 4

BAKE 55 to 60 minutes or until a toothpick inserted near the center comes out clean, covering the loaf loosely with Reynolds Wrap® Aluminum Foil for the last 20 minutes of baking to prevent overbrowning if necessary. Cool in pan on a wire rack for 15 minutes. Grasp the ends of the pan lining paper to lift the bread from the pan onto the cooling rack, and cool completely. Drizzle with Chocolate Glaze to serve.

Chocolate Glaze

Heat 1/4 cup whipping cream over medium heat in a small saucepan just until boiling. Remove from heat. Add 3 ounces chopped bittersweet or semisweet chocolate and 1/4 teaspoon vanilla. Let stand 5 minutes; stir until smooth.

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