My favorite banana bread recipe gets a nutty chocolate chunk upgrade, making this quick bread a dessert lover’s dream.
To say I have a fetish with German Chocolate anything and everything is a severe understatement. Proof in the chocolate pudding is right here. I could try and blame it on my German heritage, but let’s just say it like it is: I am a load-it-up-with-all-the-nuts-chocolate lover and I have no willpower when this flavor-bomb combo is in sight. I mean, have you ever had Baskin Robbins German Chocolate Cake ice cream? Has chocolate ever been considered a part of our DNA? Apparently so! Who-da thunk that someone (not me) was likely to investigate? My favorite part of this banana bread is all the additional fixins, but the secret is what lies under the toppings, and proof that beauty is more than skin deep. This banana bread started off where all banana breads get their baking inspiration: from super ripe bananas. For me this happened as I was doing my nearly daily wandering of the produce aisle of my Smiths Marketplace, where I spied a threesome of super ripe bananas bound in “alert! super ripe” tape, just begging to be bought. Smith’s has a shelf where they display veggies and fruits that are still totally nutritionally sound but maybe just shy of being beauty queens. And I gotta say, I find some fine deals there and once cooked, nobody but me knows they may not be trophy winners in the looks department. Blemished? A bit. Verging on the downward side of attractiveness? Absolutely. But these two physical hallmarks are symbols of sweet mashable magic that may not make them pretty to look at on the outside, but are what make these babies prime in becoming the quick bread dreams are made of. Toasting chopped pecans and extra large chunks of flaked coconut (I find it in the natural ingredients bulk aisle) add a deeper taste to what I adore in German Chocolate flavors that are mixed into the batter and then also sprinkled on top. In this recipe I used my favorite dark chocolate chunks, but you could certainly give semi-sweet regular chips or chunks a mix-in too. I thought about adding a drizzle of the rich, caramelish frosting that is the final step of most German Chocolate desserts but in the end, I decided to keep it simple in its deliciousness. Now look at that. Isn’t she pretty? Just goes to show, beauty always shines brightest from the inside. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
German Chocolate Banana Bread
- 1 ¼ cup pecans , coarsely chopped
- ½ cup plus 2 tablespoons flaked coconut
- 2 cups all purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 3 bananas , very ripe and mashed well (about 1½ cups)
- ¼ cup plain greek yogurt
- 2 large eggs , beaten lightly
- 6 tablespoons unsalted butter , melted and cooled
- 1½ teaspoons vanilla extract
- 1 plus 2 tablespoons cup dark or semi-sweet chocolate chunks or chips
- Preheat oven to 350ºF. Grease and flour the bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
- 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.
- 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.
- To the large bowl, add the flour, sugar, baking soda, and table salt and whisk together.
- 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.
- 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.
- adapted from The New Best Recipe Cookbook from Cook's Illustrated
More Banana Breakfast Recipes You’ll Love
- Classic Banana Bread
- The Best Banana Bread Pancakes
- Banana Chocolate Chip French Toast
- Cherry Berry and Banana Overnight Oats
- Slow Cooker Baked Oatmeal with Bananas & Nuts
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