If you are what you eat, then I am banana, chocolate, and peanut butter.

Ok, so I add a little variety for the sake of having a properly functioning body, but I manage to get those three things in every day, sometimes more than once. Often together. For four years of college I ate a toasted banana and peanut butter sandwich every day. These days, breakfast at least once a week is a small plate of sliced banana, a huge scoop of peanut butter, and chopped dark chocolate. I can’t imagine ever tiring of it.

This bread doesn’t have any peanut butter in it but of course I ate it with peanut butter on it. And it’s dreamy. The chocolate flavor is pretty intense, amped up by the addition of some espresso powder. The toasted coconut adds a wonderful texture. And despite the ample amount of banana in the bread, the crumb remains pretty tender and not at all squidgy. It’s good for dessert, snack, or … yes … breakfast.

toasted coconut and chocolate banana bread

makes a 9x5 loaf

Ingredients:

• 3-4 large bananas, mashed well

• 1/4 cup butter, melted

• 1/4 cup coconut oil (if solidified, warm until liquid)

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 1 tsp vanilla

• 1 cup flour

• 1/2 cup cocoa powder (sift if there are large chunks)

• 1/2 cup coconut, toasted

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 tsp espresso powder (optional - it just intensifies the chocolate flavor)

• 1/2 - 1 cup chocolate chips

Instructions:

1. Preheat oven to 350 and spray a 9x5 loaf pan.

2. Spread the coconut on a baking sheet and toast until lightly golden. I didn’t actually watch the time on this because I started it in a cold oven. It can’t be much more than 10 minutes, so just keep an eye on it. When toasted, remove from oven and let cool. Crush it up a little with your hands if the flakes are on the larger side.

3. In a large bowl, stir the butter and coconut oil into the mashed bananas and stir to combine. Add the sugars, stir. Add the egg and vanilla and stir well.

4. Add the flour, cocoa, coconut baking soda, salt, and espresso powder and whisk until just combined. Fold in the chocolate chips.

5. Pour into pan and bake 50-60 minutes or until done. (If you use a tester, be sure you’re not misled by a melted chocolate chip.) Let cool for a few minutes then turn out from pan and cool on a wire rack.

inspired by SmittenKitchen