Choco Banana Coconut Bread (Print Version)

# Ingredients:

01 - 2 cups (250g) plain flour

02 - ½ cup (59g) unsweetened cocoa

03 - 1¼ teaspoons baking soda

04 - ½ teaspoon fine salt

05 - ⅓ cup (73g) canola oil

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

07 - 2 large eggs at room temp

08 - ⅓ cup (77g) room temp sour cream

09 - 3 soft bananas, mashed (roughly 1¼ cups)

10 - ½ cup (84g) milk choc chunks

11 - ½ cup (84g) dark choc bits

12 - 1 cup (93g) coconut flakes with sugar

13 - ¾ cup (246g) caramel ice cream topping

14 - ¼ teaspoon fine salt

01 - Heat your oven to 350°F. Give a 9x5-inch bread pan a good spray with cooking oil.

02 - Combine flour, cocoa, baking soda, and salt in a big bowl with a quick stir.

03 - In another bowl, stir together oil and brown sugar. Add eggs and sour cream and mix well.

04 - Dump both chocolate chips, wet mix, and smushed bananas into the flour bowl. Stir just enough to mix everything.

05 - Dump batter into your pan. Cook for 60 minutes, cover with foil, then bake another 20 minutes until a stick comes out mostly clean.

06 - Brown the coconut in a pan over medium-low for 4-6 minutes until golden. Mix it with the caramel sauce and salt.

07 - Once bread cools down, spread your coconut mix all over the top.

01 - Three chocolate tastes from cocoa powder and two kinds of chips

02 - Tastes good hot or cold

03 - Keep an eye on the coconut while it browns so it doesn't burn