I am a mass killer of bananas; so I invented chocolate coconut banana coffee cake. I feel so guilty about wasting over ripe bananas. I over buy and we under consume bananas on a regular basis. As a result I am always looking for ideas to use them up. I make quite a bit of traditional banana bread but it gets boring. I play with new banana baked goodies all the time, and this one I really like.
Dark Chocolate is a must
In this house all baked goods are required to contain at least some amount of chocolate. My husband has a server dark chocolate addiction. When I was rummaging around I found we had three things for this coffee cake: dark chocolate, coconut and bananas so I decided to mix it up and see. I was not disappointed.
I used the dark chocolate cocoa powder so the coffee cake was extremely rich and looked almost black. I am sure chocolate coconut banana coffee cake would be just as tasty with normal cocoa powder, but my husband would never approve of such a thing. The added coconut gives just a hint of Mounds candy bar type flavor that is good with the banana. Don’t skip the walnut streusel, it is so good. I was picking the streusel crumbs off the plate every time I cut a slice of coffee cake. I baked this recipe in a 9×9 pan and got a coffee cake kind of thing but I think it would be great as chocolate coconut banana muffins too.
Dark Chocolate Coconut Banana Coffee Cake
- 3 medium bananas
- 3 tbs agave or honey
- 1 egg
- 1/2 cup buttermilk
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1/4 cup extra dark chocolate cocoa powder
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- ½ cup coconut flake
For the Dark Chocolate Streusel
- 1/4 cup sugar
- 1/4 cup quick cooking oats
- 1/4 walnut chips
- 1 tbs extra dark cocoa powder
- 2 tbs melted salted butter
Preheat an oven to 350 degrees. Grease or parchment line a 9x9 baking pan and set aside.
Using a mixer combine the bananas, agave, egg, vanilla and buttermilk. Blend well. In a second bowl mix the dry ingredients other than the chocolate chips and coconut.
Using the mixer add the dry ingredients to the wet mixing thoroughly. Then gently fold in the coconut and chocolate chips. Pour the batter into the greased baking pan.
Mix the ingredients for the dark chocolate streusel and crumble it across the top of the coffee cake. Bake for 45-55 minutes. Until a toothpick inserted in the center comes out clean.
Allow to rest until cool before removing from the pan and slicing.