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German Chocolate Banana Bread
5 from 24 votes

German Chocolate Banana Bread

German Chocolate Banana Bread blends mashed ripe bananas with toasted pecans, flaked coconut, and dark chocolate chunks for a textured, flavorful loaf. The addition of Greek yogurt and melted butter brings moisture and richness. The topping of reserved nuts, coconut, and chocolate enhances crunch and melting chocolate pockets, making it a rich and satisfying bread ideal for breakfast or snack time.

Course: Bread
Cuisine: American

Ingredients

  • 1 ¼ cup pecans , coarsely chopped
  • ½ cup flaked coconut plus 2 tablespoons
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon table salt
  • 3 banana very ripe and mashed well (about 1½ cups
  • ¼ cup yogurt plain, Greek
  • 2 egg beaten lightly, large
  • 6 tablespoons butter melted and cooled, unsalted
  • 1½ teaspoons vanilla extract
  • 1 dark chocolate chunks or semi-sweet chocolate chunks or chips, plus 2 tablespoons cup

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Grease and flour the bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
  2. In a small skillet over medium-high heat, toast the chopped pecans until fragrant and lightly browned, about 4 minutes, stirring often. Add 1 cup of the pecans to a large bowl and set the additional ¼ cup of pecans aside.
  3. Wipe out the skillet and toast the coconut, for about 3-4 minutes until fragrant, stirring often. Add ½ cup of the coconut to the bowl with the pecans and set the remaining 2 tablespoons of coconut to the reserved pecans.
  4. To the large bowl, add the flour, sugar, baking soda, and table salt and whisk together.
  5. In a medium bowl mix the mashed bananas, yogurt, eggs, butter, vanilla, and 1 cup of chocolate chips. Gently fold the banana mixture into the dry ingredients until just combined. Scrape the batter into the prepared loaf pan. Sprinkle the top of the bread with the reserved pecans, coconut, and chocolate chunks or chips.
  6. Bake for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean and the top is golden brown. Cool in the pan for 5 minutes then transfer to a wire rack. Serve warm or at room temperature with a cold glass of milk.
  7. adapted from The New Best Recipe Cookbook from Cook's Illustrated