Banana, coconut and chocolate loaf

Take banana bread to a whole new level with this banana loaf recipe. Dole bananas lend their sweetness, while coconut brings irresistible texture and dark chocolate adds an extra decadent touch

By Sophie Gray
  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
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  • 2 medium (or 3 small) ripe Dole bananas
  • 115 gram butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup yoghurt (plain or a mild fruit flavour)
  • 1/4 cup sliced almonds
  • 1/4 cup thread coconut
  • 75 gram dark chocolate, chopped (we used one with 50 per cent cacao)


  • 1
    Preheat oven to 180°C and grease a 22cm x 12cm loaf tin.
  • 2
    Mash bananas well with a fork.
  • 3
    In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg then beat in the banana and vanilla.
  • 4
    Sift together the flour and baking powder. Stir the baking soda into the yoghurt. Fold the dry ingredients into the banana mixture, alternating with the yoghurt mixture. Combine well.
  • 5
    Spoon half the mixture into tin. Sprinkle half the almonds, coconut and chocolate evenly over the top. Spoon on the rest of the banana mixture and sprinkle with the remaining almonds, coconut and chocolate. Pat down gently to level the mixture in the tin.
  • 6
    Bake for 40-45 minutes or until the top cracks slightly, the loaf bounces back when touched, and a small knife inserted into the centre comes out clean.


  • If the top turns golden after 20 minutes in the oven, place a piece of baking paper on top to stop it getting too dark. - Store the loaf in an airtight container. It will keep well for 2-3 days.