Banana-Chocolate Coconut Loaf

Quick look

  • prep 45 min    cook 50 min
  • serves 8


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 medium ripe bananas, mashed
  • 1/2 cup sour cream
  • 1/2 cup shredded sweetened coconut, toasted
  • 2/3 cup semisweet chocolate chips
  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons butter, softened
  • 1 cup shredded sweetened coconut, toasted

    How to make it  About 1 hour, 45 minutes

  • 1

    Preheat oven to 350°F. Grease a 9 X 5-inch loaf pan. Dust with flour; tap out excess.

  • 2

    Mix together flour, baking powder, and baking soda.

  • 3

    Beat together butter and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in mashed bananas and sour cream.

  • 4

    At low speed, beat flour mixture into banana mixture, 1/2 cup at a time, until combined. Stir in coconut. Fold in chocolate chips. Spread batter in prepared pan; smooth top.

  • 5

    Bake cake until golden and a toothpick inserted in the center comes out clean, 50-60 minutes. Transfer pan to a wire rack to cool slightly.

  • 6

    Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely.

  • 7

    To prepare frosting, mix together confectioners’ sugar, lemon juice, and butter until smooth.

  • 8

    Spread frosting over top of cake. To garnish, sprinkle with coconut.

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