Banana bread dark chocolate and coconut – Bake Club Part 2

Dark chocolate and coconut banana bread - Bake Club Part 2

Dark chocolate and coconut banana bread - Bake Club Part 2 photo credit: Magazine Features

Dark chocolate and coconut banana bread serves 8 – prep + cook 1 hour 15 mins.


125g butter, softened 

1 cup CSR Dark Muscovado Sugar 

1 tsp vanilla extract 

2 eggs 

1/2 cups mashed ripe banana 

1/4 cup CSR Golden Syrup 

1 4/3 cups White Wings Plain Flour 

1 tsp baking powder 

1 tsp bicarbonate of soda 

1/4 tsp salt flakes 

1/2 cup coarsely chopped roasted walnuts 

3/4 cup chopped dark chocolate 

1/2 cup flaked coconut 2 tbsp CSR Coffee Sugar Crystals


1. Preheat oven to 160°C. Grease a 10.5cm x 24cm loaf pan and line base and sides with baking paper. 

2. In a medium bowl, using an electric mixer, beat butter, sugar and vanilla until pale and creamy. 

3. Beat in eggs, one at a time, until just combined, then mashed banana and golden syrup. 

4. Sift over flour, baking powder, soda and salt. Add walnuts, two-thirds of the chocolate and two-thirds of the coconut. Stir until combined. Spoon into pan, smooth top. Sprinkle with remaining chocolate, coconut and coffee sugar crystals. 

5. Bake banana bread 1 hour 15 mins or until a skewer inserted into the centre comes out clean. Cool in pan 30 mins before turning, top-side up, onto a wire rack to cool.

ALSO READ: The big chocolate cookie – Bake Club Part 1

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