3bananas, very ripe and mashed well (about 1½ cups)
¼cupplain greek yogurt
2large eggs, beaten lightly
6tablespoonsunsalted butter, melted and cooled
1½teaspoonsvanilla extract
1plus 2 tablespoons cup dark or semi-sweet chocolate chunks or chips
Instructions
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.