Dark Chocolate Banana Bread with Coconut

By Shawn

Ingredients

• 3 oz. dark chocolate, melted
• 1 3/4 cups white whole-wheat flour
• 1/2 cup cocoa powder, unsweetened
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 large eggs
• 1/2 cup packed brown sugar
• 1/3 cup Greek yogurt
• 1/3 cup coconut oil, melted
• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 3/4 cup shredded coconut, unsweetened, plus 3 Tbsps more for the top
• 1 Tbsp turbinado sugar, for the top

Details

Adapted from fromthelittleyellowkitchen.com

Preparation

Step 1

Preheat oven to 350 degrees.
Lightly grease a 9x5x3 pan. Finely chop the chocolate and melt over a double-boiler in the microwave in 30 second increments, stirring in between until melted; set aside.
In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside. In the stand mixing bowl, beat the eggs and sugar on medium speed for about 30 seconds. Add the yogurt, coconut oil, bananas and mix until well combined. While mixing on low, slowly add the flour until it’s just incorporated. Fold in the coconut.
Pour the batter into the greased pan and spread evenly. Pour the melted dark chocolate over the top, dragging a knife back and forth several times, until the chocolate is swirled throughout the entire loaf. Sprinkle the top with some shredded coconut with turbinado sugar. Bake about 50-60 minutes, until a toothpick comes out clean. If the coconut on top looks like it is browning quickly, loosely place a piece a foil over the top to slow toasting. Let cool 10 minutes in the pan. Carefully, remove from pan and transfer to a wire rack to finish cooling before cutting into the loaf.