Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup pecans (coarsely chopped)
  • 1/2 cup plus 2 tablespoons flaked coconut
  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • ¾ teaspoon baking soda
  • 1/2 teaspoon table salt
  • 3 bananas (very ripe and mashed well (about 1½ cups))
  • ¼ cup plain greek yogurt
  • 2 large eggs (beaten lightly)
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1½ teaspoons vanilla extract
  • 1 plus 2 tablespoons cup dark or semi-sweet chocolate chunks or chips

Instruction

  • Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
  • In a small skillet over medium high heat, toast the chopped pecans until fragrant and lightly browned, about 4 minutes, stirring often. Add 1 cup of the pecans to a large bowl and set the additional 1/4 cup of pecans aside.
  • Wipe out the skillet and toast the coconut, about 3-4 minutes until fragrant, stirring often. Add 1/2 cup of the coconut to the bowl with the pecans and set the remaining 2 tablespoons coconut to the reserved pecans.
  • To the large bowl, add the flour, sugar and baking soda and table salt and whisk together.
  • In a medium bowl mix the mashed bananas, yogurt, eggs, butter, vanilla, and 1 cup of the chocolate chips. Gently fold banana mixture into the dry ingredients until just combined. Scrape the batter into the prepared loaf pan. Sprinkle the top of the bread with the reserved pecans, coconut and chocolate chunks or chips.
  • Bake for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean and the top is golden brown. Cool in the pan for 5 minutes then transfer to wire rack. Serve warm or at room temperature with a cold glass of milk.
  • adapted from The New Best Recipe Cookbook from Cook's Illustrated