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  • February 8, 2023

Banana Coconut Chocolate Colada Bread

September 23, 2015 By Betsy Cohen

Banana Coconut Chocolate Colada Bread is a recipe filled with our favorite things and the rum glaze adds a festive topping. Perfect for dessert, too.

Banana Coconut Chocolate Colada Bread

I bought bananas a week ago with the intention of eating them. They were not quite ready to eat so I put them aside…and proceeded to, completely, forget about them.

Banana Coconut Chocolate Colada Bread is a recipe filled with our favorite things and the rum glaze adds a festive topping. Perfect for dessert, too.

By the time I gave them another thought, they were well into the ‘must bake’ stage. Fortunately, I had been dreaming about doing something with bananas, coconut and chocolate chips, so it wasn’t a far leap to come up with Banana Coconut Chocolate Colada Bread.

I used all four bananas; two were blended into the batter and two were folded in at the end with the coconut and the chips. I call this bread because it kind of looks like one but it could, easily, be called dessert.

Banana Coconut Chocolate Colada Bread is a recipe filled with our favorite things and the rum glaze adds a festive topping. Perfect for dessert, too.

As is usually the case when I bake, I posted different pictures on Instagram which also sends them to Twitter and my personal Facebook page. My brilliant friend Jenni from Pastry Chef Online suggested a rum glaze. It took a nanosecond to respond with, SOLD!

The glaze could not be easier. It’s just stirring together confectioners sugar and rum. If you do not want alcohol, then make a glaze with confectioners sugar and milk or a chocolate glaze or just enjoy the bread sans glaze.

Banana Coconut Chocolate Colada Bread is a recipe filled with our favorite things and the rum glaze adds a festive topping. Perfect for dessert, too.

As you have probably guessed, I am a huge lover of ‘kitchen sink’ recipes, the ones that seem to throw everything but the kitchen sink into them. I am happy to report that this Banana Coconut Chocolate Colada Bread got rave reviews from everyone who tried it; so the odds are definitely in your favor for a fabulous treat…whether you call it bread or dessert!

Banana Coconut Chocolate Colada Bread
Print
Recipe Type: Bread, Dessert
Author: Tyler Florence
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
Ingredients
  • 4 ripe bananas, divided
  • 2¼ cups (10.75 ounces) all purpose flour
  • 1¾ teaspoons (.30 ounces) baking soda
  • ½ teaspoon (.10 ounces) salt
  • 1 cup (7.65 ounces) sugar
  • 2 eggs
  • 12 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅔ cup (1.75 ounces) sweetened shredded coconut
  • ½ cup (4.30 ounces) chocolate chips
  • 1¾ (8.00 ounces) confectioners sugar
  • 6-7 tablespoons rum
Instructions
  1. Preheat the oven to 350°F. LIne a 9" x 5" baking pan with parchment paper and set aside.
  2. Gently mash two bananas in a bowl so that there are still clumps of bananas. Set aside.
  3. Whisk together the flour, baking soda and salt. Set aside.
  4. Place the remaining two bananas, the sugar, eggs, butter and vanilla into a large mixing bowl. Beat until the mixture is creamy. Blend in the dry ingredients. Fold in the coconut and chips.
  5. Transfer the batter to the pan and bake at 350° for 1 hour. Check after 40 minutes and tent with aluminum foil if the top is getting too dark.
  6. Remove from the oven and cool completely.
  7. Stir the rum into the confectioners sugar. Pour the glaze into a quart size freezer bag. Seal the bag and cut off a small piece from one of the bottom corners.
  8. Lift the bread out of the pan. Pull the sides of the parchment paper down and drizzle the glaze over the bread.
  9. Allow the glaze to set or cut right away.
3.4.3177

 

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Desserts Required - Betsy's Favorite Things

Filed Under: Breads Tagged With: all purpose flour, baking soda, bananas, bread, chocolate chips, confectioners sugar, dessert, eggs, rum, salt, shredded coconut, sugar, unsalted butter, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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