Chocolate Coconut Almond Banana Bread

Chocolate Coconut Almond Banana Bread. Phew. A mouthful, isn’t it?

You know the kind of people who follow a recipe religiously, making strict measurements, not one more or less. Those who keep it simple and end up with something amazingly simply delicious?

I am not one of those people.

I like to stick as many things into a recipe as possible (that I feel fit, of course). And if the measurements deviate a little or a little more than the actual recipe, it doesn’t bother me much. Hence, all the failures I’ve been forced to throw away, exhibit A:  Oreo Churros. This also points to the fact I am by no means a professional baker. That’s a huge and definite no.

But as I sit here, writing this post, and I smell the delicious aroma of the chocolate, almond and banana in the oven it’s as if I haven’t had dinner yet and my stomach is grumbling for a slice of that soft piece of sweet cake-like bread.

featured image banana bread

It all started last Summer, when I went over to my bestie’s place. On her kitchen counter, there was a freshly baked banana bread. It smelled and tasted heavenly. Before I knew it, it was all gone. And no, I wasn’t the one who finished the entire loaf. (I’m looking at you, Tasha’s brother)

Before that first encounter with lovely, satisfying banana bread I barely even acknowledged its existence. Well, except for the banana bread cookies I made a while back

Recently, my Pinterest feed was dominated by all these cake/bread recipes. I took it as a sign and decided to make my own. I adapted my recipe from Eating on a Dime

Prep time: 7 minutes

Oven time: 45 minutes


  • 3 ripe bananas (the riper, the better)
  • 1/3 cup melted butter
  • 1 egg
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond essence
  • 1 tbsp amaretto
  • about 1/4 cup desiccated coconut
  • about 1/8 cup of 85% pure chocolate (this chocolate is pretty intense, hence the low amount of it but feel free to add whatever kind of chocolate and as much of it as you like)

Preheat oven to 175 C. Peel and mash the bananas.

Add the egg, sugar, vanilla, almond, amaretto and mix.


I had a little bit of Amaretto left and decided to use it all up. It was honestly enough. Any more would have dominated the bananas.

Then add the salt and baking soda and mix well. Next add the flour and mix well. When all is incorporated, add the coconut and chocolate and fold it into mixture.


In a greased pan, I used PAM spray (I cannot emphasize how much I absolutely love this spray. It’s super easy to use and no sticky mess!), pour in banana bread mixture.

Pop that into the oven for 40 – 55 minutes. I had mine for 45 minutes and thought it was perfect even though it cracked a little in the middle, so maybe I should have gone for 40 minutes. Hey, you live you learn, right?

Once it’s out of the oven, let it cool for a bit before you dig in.

This goes really well with butter or even peanut butter!

Happy eating!


Follow me on Pinterest!


5 thoughts on “Chocolate Coconut Almond Banana Bread

  1. I’d never have thought to put coconut in my banana bread – this sounds so good, I cant wait to try. I made some chili chocolate brownies a couple of days ago – if you haven’t tried them before go look, they are so yummy and its only a subtle flavor – promise x

    Liked by 1 person

  2. So I tried your banana bread today- I had a craving bake – it was so much better than I thought it was going to be. I’m never going back, I sent it to one of my friends like YOU HAVE TO TRY THIS!! Thanks so much

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s